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.
Ingredients
Scale
Steak and Seasoning
- 10 ounces New York strip steak (boneless, at least 1 ½ inch thick)
- ½ teaspoon kosher salt
- 1 teaspoon avocado oil
Salad Ingredients
- 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)
Tarragon Dressing
- 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)
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
Nutrition
- Serving Size: 1 salad
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 85 mg
Keywords: Greek steak salad, tarragon dressing, New York strip steak, Mediterranean salad, healthy steak salad, feta cheese salad
