If you are craving a vibrant and hearty salad that brings together the best of robust flavors and fresh ingredients, this Greek Steak Salad with Tarragon Dressing Recipe is a total game-changer. Juicy, perfectly seared New York strip steak meets crisp arugula, juicy cherry tomatoes, and creamy avocado, all tied together with a silky, herbaceous tarragon dressing that elevates every bite. This dish is not only a feast for the eyes but also a satisfying fusion of textures and tastes that will quickly become one of your favorite go-to meals for a nutritious lunch or a delightful dinner.
Ingredients You’ll Need
Don’t be intimidated by the list—each ingredient is straightforward but essential in making sure every forkful of this salad bursts with fresh flavor, contrasting textures, and beautiful balance. From the juicy steak to the tangy olives and creamy feta, every element plays its part perfectly.
- 10 ounces New York strip steak: Choose a boneless cut at least 1 ½ inches thick for juicy results; ribeye also works wonderfully.
- ½ teaspoon kosher salt: For seasoning the steak and enhancing natural flavors.
- 1 teaspoon avocado oil: Its high smoke point helps you get that perfect sear on your steak without burning.
- 3 ounces arugula: Peppery greens that add freshness and a slight bite.
- 1 cup cherry tomatoes: Sweet and juicy bursts of color.
- 1 Persian cucumber (cubed): Crisp and mild, providing a refreshing crunch.
- 1 large avocado (sliced): Adds creamy richness and balances the acidity in the salad.
- ¼ small red onion (thinly sliced): Sharpness that adds a little zing.
- ¼ cup kalamata olives: Briny and savory for that classic Greek touch.
- 3 oz feta cheese (crumbled): Adds salty creaminess that ties the salad together.
- ½ teaspoon flaky sea salt: Perfect finishing salt that adds texture and flavor to the fresh veggies.
- 3 tablespoons tarragon (finely chopped): The star herb in the dressing, offering a unique slightly sweet and licorice-like flavor.
- ½ small shallot (finely chopped): Adds a mild onion flavor to the dressing without overpowering.
- ½ tablespoon grainy mustard: For texture and a subtle tang.
- ½ tablespoon Dijon mustard: Adds smooth acidity and depth to the dressing.
- ½ tablespoon red wine vinegar: Gives the dressing a bright, sharp kick.
- 3 tablespoons extra virgin olive oil: Binds everything with silky richness and smooth mouthfeel.
- ¼ teaspoon kosher salt (plus more to taste): To season the dressing perfectly.
How to Make Greek Steak Salad with Tarragon Dressing Recipe
Step 1: Season and Prepare the Steak
Start by taking your steak out of the fridge and patting it dry with paper towels. This step is essential for achieving a beautiful crust during searing. Then, sprinkle kosher salt evenly on all sides of the steak and gently pat it in with your hands. Letting the salt absorb slightly while you prepare the pan helps intensify the flavor.
Step 2: Sear the Steak to Perfection
Heat a cast-iron skillet on high for a few minutes until it’s blisteringly hot. Add your avocado oil to coat the pan, then place the steak down. Sear on medium-high heat for 2 minutes, then flip and sear the other side for another 2 minutes. Flip again and cook each side for 1 more minute for a beautiful medium-rare finish, plus sear the edges for about a minute each. Use a meat thermometer if you want to nail the doneness exactly (135°F for medium-rare). Finally, transfer the steak to a warm plate and cover loosely with foil to rest for 5-10 minutes. This resting period lets the juices redistribute so the steak stays juicy and tender.
Step 3: Shake Up the Tarragon Dressing
While the steak rests, grab a small mason jar and add your finely chopped tarragon, shallot, grainy mustard, Dijon mustard, red wine vinegar, extra virgin olive oil, and kosher salt. Seal the jar and give it a good shake until all the ingredients emulsify into a smooth and vibrant dressing that’s bursting with fresh herbal notes and tangy depth.
Step 4: Slice the Steak Thinly
Once the steak has cooled slightly, slice it across the grain into thin strips. Cutting across the grain is key for tenderness and makes it easier to enjoy the steak alongside the fresh salad components.
Step 5: Assemble the Salad Base
On a large serving platter or bowl, arrange the peppery arugula evenly. Add the cherry tomatoes, cubed cucumber, thinly sliced red onion, kalamata olives, and crumbled feta cheese over the greens. A sprinkle of flaky sea salt on top will make those fresh veggies sing by heightening their natural flavors.
Step 6: Add the Steak and Drizzle Dressing
Gather your sliced steak and place it elegantly in the center of the salad. Finally, drizzle your freshly shaken tarragon dressing all over the salad, letting it coat every bite. Serve immediately and get ready to dig into the delightful harmony of tastes and textures in this Greek Steak Salad with Tarragon Dressing Recipe.
How to Serve Greek Steak Salad with Tarragon Dressing Recipe
Garnishes
To add an extra burst of flavor and a visual pop, try tossing some toasted pine nuts or chopped fresh mint over the top right before serving. A wedge of lemon on the side can also brighten up the salad even more, letting your guests add a spritz of citrus if they like.
Side Dishes
This salad is a complete meal on its own, but if you want to make it a little more substantial, consider serving it with warm pita bread or garlic-infused flatbreads. A side of crispy roasted potatoes or grilled vegetables also pairs beautifully and complements the bold Mediterranean flavors.
Creative Ways to Present
For an impressive presentation, plate the salad on a large wooden board, layering the ingredients artfully. Alternatively, serve this Greek Steak Salad with Tarragon Dressing Recipe in individual bowls, arranging the steak slices on top like edible art. It looks beautiful and feels special, perfect for entertaining or a casual date night.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the salad and dressing separately in airtight containers in the refrigerator. Keep the steak slices wrapped tightly in foil or plastic wrap to maintain moisture. The salad components will stay fresh for up to 2 days, but the dressing might need a quick shake before serving again.
Freezing
This Greek Steak Salad with Tarragon Dressing Recipe is best enjoyed fresh, so freezing isn’t recommended. The fresh veggies and salad greens won’t hold up well to freezing and thawing, losing their crispness and vibrant texture.
Reheating
If you want to enjoy the steak again, gently reheat the slices in a skillet over low heat or in a microwave for a few seconds. Avoid overheating to keep the steak juicy. Toss the salad fresh and add dressing just before serving to maintain that lovely fresh flavor.
FAQs
Can I use a different cut of steak for this salad?
Absolutely! While New York strip is recommended for its flavor and texture, ribeye or even flank steak work wonderfully. Just adjust cooking times as needed due to thickness and fat content.
Is tarragon necessary for the dressing?
Tarragon is what gives this dressing its unique, slightly sweet and herbaceous flavor, but if you can’t find it, you could substitute with fresh parsley or basil, though the flavor profile will be a bit different.
Can I make this salad vegan or vegetarian?
For a vegetarian version, simply omit the steak and add extra hearty veggies like roasted eggplant or grilled mushrooms. For vegan, additionally swap out the feta for a plant-based cheese alternative or omit the cheese entirely.
What’s the best way to get the salad ingredients ready ahead of time?
Chop and prepare all the veggies in advance, store them in separate containers to keep fresh, and mix the dressing the morning of or the night before. Cook and slice the steak just before serving for best taste and texture.
Can I double this recipe for a larger group?
Definitely! The ingredient proportions scale up easily, and the salad holds well when assembled just before serving. Just keep the steak warm and sliced right before adding to the salad.
Final Thoughts
I can’t recommend this Greek Steak Salad with Tarragon Dressing Recipe enough—it’s a wonderful way to treat yourself to something fresh, flavorful, and satisfying without any fuss. Whether you’re making it for a quick weekday lunch or a laid-back dinner with friends, it’s guaranteed to impress and delight. Give it a go, and I promise it’ll quickly become a cherished favorite in your recipe collection!
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Greek Steak Salad with Tarragon Dressing Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Salad
- Method: Frying
- Cuisine: Greek
- Diet: Low Salt
Description
A vibrant Greek Steak Salad featuring perfectly seared New York strip steak atop a bed of fresh arugula, cherry tomatoes, cucumber, avocado, feta cheese, and kalamata olives, all drizzled with a flavorful tarragon mustard dressing. Quick to prepare and packed with Mediterranean flavors, this salad is perfect for a satisfying lunch or light dinner.
Ingredients
Steak
- 10 ounces New York strip steak (boneless, at least 1 ½ inch thick)
- ½ teaspoon kosher salt
- 1 teaspoon avocado oil
Salad
- 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 oz feta cheese, crumbled
- ½ teaspoon flaky sea salt (for finishing on fresh veggies)
Tarragon Dressing
- 3 tablespoons 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 if needed)
Instructions
- Prepare the Steak: Take the steak out of your fridge and pat it dry with a paper towel. Evenly sprinkle all sides of the steak with kosher salt and gently pat the salt in with your hands to season thoroughly.
- Sear the Steak: Preheat a cast-iron skillet on high heat for a few minutes. Add avocado oil, then sear the steak over medium-high heat for 2 minutes. Flip and cook for another 2 minutes. Flip again and cook 1 minute per side for a medium-rare doneness. Sear the edges for 1 minute per side. Use an instant-read thermometer to ensure the steak reaches your preferred internal temperature (Medium-rare is 135°F). Transfer the steak to a warm plate, tent with foil, and let rest for 5-10 minutes.
- Make the Tarragon Dressing: In a small mason jar, combine 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 well combined.
- Slice the Steak: Once rested, cut the steak crosswise into thin slices against the grain to ensure tenderness.
- Assemble the Salad: On a large platter, arrange the arugula as the base. Add cherry tomatoes, cubed cucumber, sliced avocado, red onion, kalamata olives, and crumbled feta cheese evenly over the greens. Sprinkle flaky sea salt over the fresh veggies for enhanced flavor.
- Serve: Place the sliced steak in the center of the platter. Drizzle the prepared tarragon dressing over the salad and steak. Serve immediately and enjoy this fresh, flavorful Greek-inspired meal.
Notes
- For best results, allow steak to come to room temperature before cooking.
- Use a cast-iron skillet for optimal searing and flavorful crust on the steak.
- Adjust seasoning in the dressing according to your taste preferences.
- Resting the steak after cooking is essential to keep it juicy.
- You can substitute New York strip steak with ribeye if preferred.
- This salad works well as a main course for lunch or dinner.
- To make it gluten-free, ensure all mustard ingredients are gluten-free certified.
