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)