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
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
- 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.
- 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).
- 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.
- 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.
- Slice the Steak: Once rested, slice the steak thinly against the grain into crosswise slices for tenderness.
- 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.
- 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
