There’s nothing quite like a fresh, vibrant steak salad drizzled with a creamy, herb-packed Green Goddess dressing. This dish is the perfect balance of rich, juicy steak and crisp, colorful greens, making it a satisfying yet refreshing meal. Trust me, if you’re looking for a way to elevate your salad game, this one’s a must-try!
Why You’ll Love Steak Salad with Green Goddess
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re looking for a protein-packed lunch, a light yet hearty dinner, or a stunning dish to impress guests, this salad has you covered. Here’s why it’s a favorite:
Protein-Packed: Tender, juicy steak makes this salad a filling and nutritious meal.
Fresh & Flavorful: Crisp greens, vibrant veggies, and a tangy, herbaceous dressing make every bite exciting.
Quick & Easy: Perfect for busy weeknights or meal prep.
Customizable: Swap out greens, add extra toppings, or adjust the dressing to fit your taste.
Healthy & Satisfying: Packed with nutrients, healthy fats, and lean protein for a well-rounded meal.
Ingredients in Steak Salad with Green Goddess
Here’s what makes this salad a true standout:
Steak: The star of the show—choose a well-marbled cut like ribeye, sirloin, or flank for maximum flavor.
Mixed Greens: A fresh base of arugula, spinach, or romaine adds crunch and nutrients.
Cherry Tomatoes: Bursting with sweetness and color, these add a fresh contrast to the savory steak.
Avocado: Creamy, buttery avocado complements the richness of the steak and the tangy dressing.
Red Onion: Thinly sliced for a bit of bite and a pop of color.
Crispy Shallots (Optional): Adds crunch and an extra layer of flavor.
Green Goddess Dressing: A creamy, herb-packed dressing made with fresh basil, parsley, avocado, Greek yogurt, and a hint of lemon.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this bold, flavorful salad:
Prepare the Steak: Season your steak generously with salt, pepper, and any desired spices. Let it rest at room temperature for about 20 minutes.
Sear the Steak: Heat a skillet or grill over medium-high heat. Sear the steak for about 3-5 minutes per side (depending on thickness) for a perfect medium-rare. Let it rest for 5 minutes before slicing against the grain.
Make the Dressing: Blend all Green Goddess dressing ingredients until smooth and creamy. Adjust seasoning to taste.
Assemble the Salad: In a large bowl, toss the mixed greens, cherry tomatoes, red onion, and avocado.
Top with Steak: Arrange the sliced steak over the salad and drizzle generously with the Green Goddess dressing.
Finish & Serve: Sprinkle with crispy shallots (if using), and enjoy immediately!
How to Serve Steak Salad with Green Goddess
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving ideas:
Crusty Bread: Serve with a slice of warm, rustic bread to soak up the delicious dressing.
Grilled Vegetables: A side of grilled zucchini, asparagus, or bell peppers makes a great complement.
Light Soup: Pair with a refreshing gazpacho or a light broth-based soup for a full meal.
Wine Pairing: A bold red wine like Cabernet Sauvignon or a crisp white like Sauvignon Blanc enhances the flavors beautifully.
Additional Tips
Rest the Steak: Letting the steak rest before slicing ensures a juicier result.
Adjust the Dressing: If you like a thinner consistency, add a splash of water or lemon juice.
Prep Ahead: Make the dressing and prep the salad ingredients in advance for quick assembly.
Storage Tips: Store leftovers separately in airtight containers to keep everything fresh.
FAQ Section
Q1: Can I use a different protein?
A1: Absolutely! Chicken, shrimp, or tofu work great as substitutes.
Q2: Can I make this ahead of time?
A2: Yes! Prep the components separately and assemble just before serving.
Q3: How do I store leftovers?
A3: Keep the salad, dressing, and steak stored separately in airtight containers in the fridge.
Q4: What’s the best way to reheat steak?
A4: Reheat in a low-temperature oven or quickly in a skillet to maintain juiciness.
Q5: Can I use store-bought Green Goddess dressing?
A5: Definitely! A good-quality store-bought dressing can save time.
Q6: Can I make the dressing dairy-free?
A6: Yes! Use dairy-free yogurt or swap with avocado for extra creaminess.
Q7: What greens work best?
A7: A mix of arugula, spinach, and romaine adds great texture and flavor.
Q8: Can I make this keto-friendly?
A8: Yes! Omit the shallots and adjust the dressing for a low-carb option.
Q9: How do I make the steak extra tender?
A9: Marinate it for a few hours in olive oil, garlic, and lemon juice.
Q10: Can I add cheese?
A10: Absolutely! Crumbled feta or blue cheese adds a delicious tang.
Conclusion
Steak Salad with Green Goddess is the perfect balance of hearty and fresh, making it a fantastic meal for any occasion. Whether you’re treating yourself to a gourmet lunch or serving up a crowd-pleaser for dinner, this salad is sure to impress. Give it a try, and let me know how you customize it!
Print
Steak Salad with Green Goddess
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Salad
- Method: Pan-Seared
- Cuisine: American
- Diet: Gluten Free
Description
This hearty and flavorful Steak Salad is packed with crisp veggies, crunchy chickpeas, juicy steak, and a creamy Green Goddess Dressing. It’s perfect for a weeknight dinner or a healthy, protein-packed meal. The fresh herbs in the dressing add a burst of flavor, making every bite delicious!
Ingredients
For the Salad:
- 1 pound boneless ribeye steak
- Salt and pepper (to taste)
- 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 or homemade)
- 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
For the 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 (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Prepare the Steak: Remove the steak from the fridge 30–45 minutes before cooking to allow it to come to room temperature.
- Make the Dressing: Blend all dressing ingredients in a food processor or blender until smooth. Refrigerate until ready to use.
- Assemble the Salad: In a large bowl, toss the chopped lettuce with a few spoonfuls of the dressing. Add the olives, feta, avocado, chickpeas, radish, cucumber, pumpkin seeds, green onion, and fresh herbs.
- Cook the Steak:
- Pat the steak dry with paper towels, then season generously with salt and pepper.
- Heat a cast iron skillet over medium-high heat. Add a little avocado or olive oil.
- Cook the steak for 4-5 minutes per side until a deep brown crust forms. Flip and cook an additional 3-5 minutes (depending on preferred doneness).
- Remove the steak from the skillet and let it rest for 10 minutes before slicing against the grain.
- Serve: Arrange the sliced steak over the salad and drizzle with additional Green Goddess Dressing.
Notes
- Steak Doneness Guide: 125°F (rare), 135°F (medium-rare), 145°F (medium), 155°F (medium-well), 160°F (well done).
- Meal Prep Tip: Store salad ingredients separately from the dressing for the freshest results.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 18 g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85 mg