Name: Greek Steak Salad with Tarragon Dressing Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 10 ounces New York strip steak (boneless, at least 1 ½ inch thick); ½ teaspoon kosher salt; 1 teaspoon avocado oil; 3 ounces arugula; 1 cup cherry tomatoes; 1 Persian cucumber, cubed; 1 large avocado, sliced; ¼ small red onion, thinly sliced; ¼ cup kalamata olives; 3 ounces feta cheese, crumbled; ½ teaspoon flaky sea salt (for finishing on fresh veggies); 3 tablespoons fresh tarragon, finely chopped; ½ small shallot, finely chopped; ½ tablespoon grainy mustard; ½ tablespoon Dijon mustard; ½ tablespoon red wine vinegar; 3 tablespoons extra virgin olive oil; ¼ teaspoon kosher salt (more to taste)

Jump to Recipe

If you’re craving a dish that perfectly balances bold flavors, fresh textures, and a touch of elegance, this Greek Steak Salad with Tarragon Dressing is about to become your new obsession. Juicy, tender New York strip steak meets vibrant arugula, crisp cucumbers, ripe avocados, and tangy feta cheese, all brought to life with a bright and herbaceous tarragon dressing. Every bite is a celebration of Mediterranean-inspired goodness that feels like a special occasion, but comes together with ease enough for any weeknight dinner.

Greek Steak Salad with Tarragon Dressing Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Greek Steak Salad with Tarragon Dressing is in its simplicity: each ingredient serves a purpose, whether it’s adding savory richness, a peppery crunch, or a refreshing pop of color. Having quality, fresh components on hand will truly elevate this salad to something extraordinary.

10 ounces New York strip steak: A thick, boneless cut brings great flavor and perfect tenderness when cooked right.
½ teaspoon kosher salt: Essential for seasoning the steak and building layers of flavor.
1 teaspoon avocado oil: Ideal for searing the steak with a high smoke point and subtle taste.
3 ounces arugula: Peppery leafy greens add freshness and a nice bite contrast.
1 cup cherry tomatoes: Juicy and sweet, they brighten every forkful.
1 Persian cucumber: Cubed for a cool, crisp crunch that balances the steak.
1 large avocado: Sliced for creamy richness and beautiful presentation.
¼ small red onion: Thinly sliced to add a slight sharpness and color depth.
¼ cup kalamata olives: Salty and briny, these provide that classic Greek touch.
3 oz feta cheese: Crumbled for tangy creaminess and crumbly texture.
½ teaspoon flaky sea salt: Sprinkled on fresh veggies to enhance natural flavors.
3 tablespoons fresh tarragon: Finely chopped for the star herb in the dressing, lending an aromatic and slightly sweet note.
½ small shallot: Finely chopped to bring mild onion flavor to the dressing.
½ tablespoon grainy mustard: Adds texture and a subtle spice depth to the dressing.
½ tablespoon Dijon mustard: For smooth sharpness and emulsifying power.
½ tablespoon red wine vinegar: Brings acidity that cuts through the richness of the steak and avocado.
3 tablespoons extra virgin olive oil: Balances the dressing with fruity richness and silky texture.
¼ teaspoon kosher salt: Season the dressing to taste for perfect balance.

How to Make Greek Steak Salad with Tarragon Dressing

Step 1: Season and Prepare the Steak

Start by removing the steak from the refrigerator and patting it dry with paper towels. This step is crucial because a dry surface helps achieve that beautiful caramelized crust when searing. Generously sprinkle kosher salt evenly on all sides of the steak and gently press it in with your hands. Letting the salt absorb for a few minutes will boost flavor inside and out.

Step 2: Sear the Steak to Perfection

Heat a cast-iron skillet over high heat until it’s smoking hot—this is the secret to a flawless sear. Add the avocado oil, then place the steak carefully in the pan. Cook for 2 minutes on one side, then flip and cook another 2 minutes. Flip again and cook for an additional minute per side to reach medium-rare. Don’t forget to sear the edges for 1 minute each to lock in juices and create a full crust. Use an instant-read thermometer if you like to be precise. Remove the steak, place it on a warm plate, and tent with foil to rest for at least 5-10 minutes. Resting is essential for juicy slices.

Step 3: Prepare the Tarragon Dressing

While the steak rests, grab a small mason jar and add the freshly chopped tarragon, minced shallot, grainy mustard, Dijon mustard, red wine vinegar, extra virgin olive oil, and kosher salt. Secure the lid and shake vigorously until everything is well combined and emulsified. This dressing is the bright, herbal note that ties the whole salad together beautifully.

Step 4: Slice the Steak and Assemble the Salad

Slice the rested steak thinly against the grain to ensure tenderness in every bite. On a large serving platter, arrange the arugula as the base. Scatter the cherry tomatoes, cubed cucumber, sliced avocado, thin red onion slices, kalamata olives, and crumbled feta cheese evenly over the greens. Sprinkle flaky sea salt on the fresh vegetables to enhance their natural flavors.

Step 5: Finish and Serve

Place the sliced steak front and center on the platter. Drizzle the tangy tarragon dressing generously over the entire salad. This step brings all the components together with a luscious, herby coating that awakens your palate. Serve immediately and watch everyone’s face light up with delight.

How to Serve Greek Steak Salad with Tarragon Dressing

Garnishes

A sprinkle of freshly cracked black pepper adds a subtle kick, while a few extra sprigs of tarragon you reserved can brighten the dish visually and aromatically. You can also add a lemon wedge on the side for guests who love a citrus hint. Toasted pine nuts or walnuts can add crunch and a nutty layer if you want to get creative.

Side Dishes

This salad is a vibrant meal on its own, but if you want to complement it, consider serving it alongside warm pita bread or crusty sourdough. A light bowl of heirloom lentils or a chilled cucumber yogurt dip would also pair wonderfully and keep the Mediterranean vibes running strong.

Creative Ways to Present

For a stunning presentation, layer the ingredients in a glass trifle bowl, showcasing the bright layers from arugula to steak to olives. Alternatively, serve individual portions in small bowls with a mini steak slice on top, drizzled with tarragon dressing for a refined dinner party touch. Wrapping the components in large butter lettuce leaves for each guest is a fun, hand-held option that mixes up the experience.

Make Ahead and Storage

Storing Leftovers

Store the leftover components separately for best freshness. Keep the steak slices in an airtight container in the fridge for up to 3 days. Keep the salad ingredients chilled separately and dress only before serving to avoid sogginess.

Freezing

While the steak itself freezes well if tightly wrapped, the salad ingredients and dressing do not freeze well due to their fresh textures and olive oil base. For best results, freeze leftover steak alone and prepare fresh salad components next time.

Reheating

Reheat steak slices gently in a warm skillet over low heat or briefly in the microwave to avoid overcooking. Avoid reheating the salad greens and fresh veggies to keep their crispness intact. Add dressing only after reheating to maintain vibrant flavors.

FAQs

Can I use a different cut of steak for the Greek Steak Salad with Tarragon Dressing?

Absolutely! Ribeye or sirloin also work beautifully and bring their own unique flavors and textures to the salad. Just be sure to adjust cooking times based on thickness and desired doneness.

Is tarragon dressing easy to make ahead?

Yes, tarragon dressing can be made a day ahead and stored in the fridge. Just give it a good shake or stir before drizzling to recombine the ingredients.

What kind of salad greens work best?

Arugula is perfect for its peppery bite, but you can mix in baby spinach or watercress for more variety. Just avoid very delicate greens that might wilt quickly under the dressing.

Can I make this salad vegetarian?

Definitely! Simply omit the steak and add grilled halloumi or roasted chickpeas for protein. The tarragon dressing still gives that herbal zing that ties the salad together.

How can I tell when the steak is perfectly cooked?

Using an instant-read thermometer is your best bet. For medium-rare, aim for 135°F. Remember to let the steak rest after cooking so juices redistribute and slicing yields tender pieces.

Final Thoughts

Your next dinner just found its hero dish. Greek Steak Salad with Tarragon Dressing offers an irresistible combination of juicy steak, fresh vegetables, and a uniquely vibrant dressing that will make you feel like you’re dining by the Mediterranean coast. Don’t hesitate—grab these simple yet special ingredients and treat yourself to a salad experience you’ll want to make again and again.

Greek Steak Salad with Tarragon Dressing Recipe

★★★★★

5.1 from 19 reviews

Author: Jack
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Low Fat

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Description

A vibrant and flavorful Greek Steak Salad featuring tender New York strip steak, fresh arugula, cherry tomatoes, cucumber, avocado, kalamata olives, and crumbled feta cheese, all topped with a zesty homemade tarragon dressing. Perfect for a light yet satisfying meal with Mediterranean flair.

Instructions

Prepare the Steak: Remove the steak from the refrigerator and pat it dry with a paper towel. Evenly sprinkle kosher salt on all sides of the steak and gently pat it in with your hands to ensure it adheres well.
Sear the Steak: Preheat a cast-iron skillet on high heat for a few minutes. Add avocado oil and sear the steak on medium-high heat for 2 minutes on one side, then flip and cook for another 2 minutes. Flip again and cook for 1 minute per side to reach medium-rare. Sear the edges of the steak for 1 minute per side. Use an instant-read meat thermometer to check doneness (medium-rare: 135°F). Transfer the steak to a warm plate, tent with foil, and let it rest for 5-10 minutes while preparing the salad.
Make the Dressing: In a small mason jar, combine the finely chopped tarragon, shallot, grainy mustard, Dijon mustard, red wine vinegar, extra virgin olive oil, and kosher salt. Close the lid tightly and shake vigorously until all ingredients are well combined.
Slice the Steak: Once rested, slice the steak thinly against the grain for maximum tenderness.
Assemble the Salad: On a large serving platter, arrange the arugula evenly. Add the cherry tomatoes, cubed cucumber, sliced avocado, thinly sliced red onion, crumbled feta cheese, and kalamata olives. Sprinkle flaky sea salt over the fresh vegetables for enhanced flavor.
Add Steak and Dress: Place the sliced steak in the center of the platter. Drizzle the prepared tarragon dressing over the entire salad. Serve immediately and enjoy this fresh, hearty Greek Steak Salad.

Notes

For best results, use a cast-iron skillet to achieve a perfect sear on the steak.
Letting the steak rest after cooking allows the juices to redistribute, ensuring a juicy bite.
The salad can be assembled ahead of time but add dressing just before serving to keep the greens crisp.
Adjust the amount of salt in the dressing according to your preference.
Use fresh tarragon for the dressing to maximize flavor.
Serve with crusty bread or pita on the side for a more substantial meal.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Method: Searing, tossing
Cuisine: Greek