Greek Steak Salad with Tarragon Dressing Recipe

Introduction

This Greek Steak Salad with Tarragon Dressing is a vibrant and flavorful meal that combines tender, juicy steak with fresh vegetables and tangy feta cheese. The homemade tarragon dressing adds a unique herbal touch that elevates the entire dish. Perfect for a satisfying lunch or light dinner.

Ingredients

• 10 ounces New York strip steak (boneless, at least 1½ inch thick; ribeye can be used)
• ½ teaspoon kosher salt
• 1 teaspoon avocado oil
• 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 the fresh veggies)
• 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)

Instructions

1. Step 1: Remove the steak from the fridge and pat it dry with paper towels. Sprinkle kosher salt evenly on all sides and gently pat the salt in with your hands.
2. Step 2: Preheat a cast-iron skillet on high for a few minutes. Add avocado oil. Sear the steak on medium-high heat for 2 minutes, then flip and cook another 2 minutes. Flip again and cook 1 more minute per side for medium-rare doneness. Sear the edges for 1 minute per side. Use an instant-read thermometer to check temperature: Rare 125°F, Medium-rare 135°F, Medium 145°F, Medium-well 150°F, Well done 160°F. Transfer steak to a warm plate and tent with foil to rest for 5–10 minutes.
3. Step 3: In a small jar, combine chopped tarragon, shallot, grainy mustard, dijon mustard, red wine vinegar, extra virgin olive oil, and kosher salt. Close the lid and shake well to blend the dressing.
4. Step 4: After resting, slice the steak thinly against the grain.
5. Step 5: Arrange arugula on a large platter. Add cherry tomatoes, cucumber cubes, sliced avocado, thinly sliced red onion, kalamata olives, and crumbled feta. Sprinkle flaky sea salt over the fresh vegetables.
6. Step 6: Place the sliced steak in the center of the platter. Drizzle the tarragon dressing over the salad. Serve immediately and enjoy.

Tips & Variations

• Use ribeye instead of strip steak for a richer, more marbled flavor.
• For extra crunch, add toasted pine nuts or walnuts to the salad.
• If you prefer, substitute baby spinach or mixed greens in place of arugula.
• Adjust the amount of mustard in the dressing for a milder or stronger flavor.
• Allow the steak to rest fully after cooking to retain juiciness and improve tenderness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to prevent the salad from becoming soggy. Reheat the steak slices gently in a skillet or microwave before serving if desired, but fresh salad ingredients are best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, ribeye, sirloin, or flank steak can also work well. Adjust cooking times based on the thickness and cut for best results.

How can I make this salad vegetarian?

Simply omit the steak and add more protein-rich ingredients like chickpeas or grilled tofu. You can also add extra feta or nuts for added texture and flavor.

Greek Steak Salad with Tarragon Dressing Recipe

---

★★★★★

4.9 from 140 reviews

• Author: Hailey
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Diet: Low Carb

Pin Recipe

Print Recipe

Description

This Greek Steak Salad with Tarragon Dressing combines tender, seared New York strip steak with fresh vegetables, tangy feta, and a vibrant homemade tarragon dressing. The salad features peppery arugula, juicy cherry tomatoes, crisp Persian cucumber, creamy avocado, and salty kalamata olives for a delightful Mediterranean-inspired meal that’s perfect for lunch or dinner.

---

Ingredients

Scale 1x2x3x

Steak and Salad

• 10 ounces New York strip steak (boneless and at least 1 ½ inch thick, or ribeye)
• ½ teaspoon kosher salt
• 1 teaspoon avocado oil
• 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 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

1. Prepare the Steak: Remove the steak from the refrigerator and pat it dry with paper towels. Evenly sprinkle kosher salt on all sides and gently pat it in with your hands to season the meat thoroughly.
2. Sear the Steak: Heat a cast-iron skillet over high heat for a few minutes until very hot. Add 1 teaspoon avocado oil if desired (not specifically stated but recommended for searing). Place the steak in the skillet and sear for 2 minutes on one side over medium-high heat. Flip and sear another 2 minutes. Flip again and cook for 1 minute per side to achieve medium-rare doneness. Sear the edges for 1 minute per side as well. Use an instant-read thermometer to check internal temperature (135°F for medium-rare).
3. Rest the Steak: Transfer the steak to a warm plate and tent loosely with foil. Let it rest for 5 to 10 minutes to allow the juices to redistribute while you prepare the salad.
4. 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 jar tightly and shake vigorously until all the ingredients are well emulsified and combined.
5. Slice the Steak: Once rested, slice the steak thinly against the grain into crosswise slices for tenderness.
6. Assemble the Salad: On a large serving platter, arrange the arugula as the base. Layer the cherry tomatoes, cubed Persian cucumber, sliced avocado, thinly sliced red onion, kalamata olives, and crumbled feta cheese evenly over the greens. Sprinkle flaky sea salt over the fresh veggies to enhance flavor.
7. Add Steak and Dress: Place the sliced steak in the center of the salad platter. Drizzle the prepared tarragon dressing evenly over the entire salad. Serve immediately and enjoy.

Notes

• Use a cast-iron skillet for the best sear and flavor development on the steak.
• Resting the steak after cooking is crucial to retain juiciness and tenderness.
• The dressing can be made ahead and kept refrigerated for up to 2 days; shake well before using.
• Adjust seasoning with kosher salt to taste, especially on fresh vegetables.
• For alternative cuts, ribeye or similar steaks work well with this method.
• If you prefer steak cooked beyond medium-rare, adjust cook time accordingly based on internal temperature guidelines.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Frying
• Cuisine: Greek

Keywords: Greek steak salad, tarragon dressing, New York strip steak salad, Mediterranean salad, healthy steak salad, easy steak recipe