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
Scale
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.
