Description
This easy Steak Salad recipe is so good has crips veggies, crunchy chickpeas, perfectly cooked steak, and a creamy green goddess dressing that pulls it all together. It’s quick, flavorful, and exactly the kind of recipe you need for a weeknight dinner!
Ingredients
Scale
- 1 pound boneless ribeye steak
- salt and pepper
- 10-12 cups chopped little gem or romaine lettuce
- 1/2 cup castelvetrano olives, halved
- 4 oz feta cheese, crumbled
- 1 large avocado, diced
- 1 cup crispy chickpeas (store bought is fine)
- 1/2 cup thinly sliced radish
- 1/2 cup English cucumber, sliced into half moons
- 1/3 cup pumpkin seeds
- 1/4 cup thinly sliced green onion
- fresh basil and mint, for garnish
Green Goddess Dressing
- 1/2 cup parsley
- 1/4 cup basil
- 1/4 cup tarragon
- 1/4 cup dill
- 1/4 cup mint
- 2 green onions
- 1 cup whole milk greek yogurt
- zest and juice of 1 lemon
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 2 cloves garlic
- 1/2 tablespoon Worcestershire sauce
- 1/4 cup olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
Instructions
- Prep the steak: Remove the steak from the fridge 30-45 minutes before you’re ready to cook.
- Make the Green Goddess Dressing: Add all of the ingredients to a blender or food processor and blend until smooth. Set aside in the fridge.
- Make Salad: Add the chopped lettuce to large mixing bowl. Toss with a few spoonfuls of dressing until lightly dressed. Top the salad with all of the olives, feta, avocado, chickpeas, radish, cucumber, pumpkin seeds, green onion, and fresh herbs.
- Cook the steak: Pat the steak dry with paper towels and then liberally season the steaks all over with salt and pepper. Use your fingers to press the salt and pepper into the steaks.
- Heat a large cast iron skillet over medium-high heat. Once hot add the avocado oil. Once the oil is hot and shimmering, add the steak to the pan. Cook the steak for 4-5 minutes until a deep brown and crusty. Flip the steak and continue to cook for an additional 3-5 minutes. (The length of time will vary depending on the temperature you prefer to enjoy your steak.*) Once the steak hits your preferred internal temperature, remove from the skillet and let rest for 10 minutes before slicing the steak against the grain.
- Top the salad with the sliced steak and serve with additional dressing.
Notes
Use an instant-read digital meat thermometer to check the temperature of the steaks at their thickest point. If you prefer medium rare cook the steaks until 125 degrees. If you prefer medium remove the steaks once they reach 135 degrees..The steak will continue to cook once you remove it from the pan and allow it to rest.
