If you’re craving a vibrant and hearty meal that brings together bold flavors and fresh ingredients, this Greek Steak Salad with Tarragon Dressing Recipe is going to be your new favorite. Imagine tender, juicy New York strip steak perfectly seared and sliced atop a bed of peppery arugula, sweet cherry tomatoes, crisp cucumbers, and creamy avocado, all finished with tangy feta, briny olives, and a luscious homemade tarragon dressing that ties every element together beautifully. It’s a celebration of textures and Mediterranean-inspired tastes that’s both satisfying and refreshing in every bite.
Ingredients You’ll Need
This Greek Steak Salad with Tarragon Dressing Recipe relies on simple, fresh ingredients that each play a crucial role in creating a balanced and exciting dish. From juicy steak to vibrant veggies and a uniquely herby dressing, every component is essential to the flavor and texture.
- New York strip steak, 10 ounces: Choose a thick, boneless cut for juicy, tender slices with a rich beef flavor.
- Kosher salt, ½ teaspoon: Enhances the steak’s natural flavor when applied before cooking.
- Avocado oil, 1 teaspoon: Perfect for high-heat searing without smoking.
- Arugula, 3 ounces: Adds a peppery, fresh green base that contrasts beautifully with steak.
- Cherry tomatoes, 1 cup: Burst of sweetness and juiciness that brightens up the salad.
- Persian cucumber, 1 (cubed): Adds a cool, crisp texture and subtle refreshing flavor.
- Large avocado, 1 (sliced): Creamy richness that balances the acidity and saltiness.
- Red onion, ¼ small (thinly sliced): Sharp bite for added complexity and crunch.
- Kalamata olives, ¼ cup: Briny, tangy notes that tie everything together Mediterranean style.
- Feta cheese, 3 ounces (crumbled): Salty and creamy, the classic Greek finishing touch.
- Flaky sea salt, ½ teaspoon: Sprinkled on fresh veggies to enhance their natural flavors.
- Fresh tarragon, 3 tablespoons (finely chopped): Herbaceous and slightly licorice-like, the star of the dressing.
- Shallot, ½ small (finely chopped): Adds subtle sweetness and depth to the dressing.
- Grainy mustard, ½ tablespoon: Gives texture and a mild tang.
- Dijon mustard, ½ tablespoon: Sharp and smooth, balancing the acidity.
- Red wine vinegar, ½ tablespoon: A touch of acidity to brighten the dressing.
- Extra virgin olive oil, 3 tablespoons: Rich and fruity, it emulsifies the dressing perfectly.
- Kosher salt, ¼ teaspoon (plus more to taste): Essential seasoning that can be adjusted as needed.
How to Make Greek Steak Salad with Tarragon Dressing Recipe
Step 1: Season the Steak
Start by patting your New York strip steak dry with paper towels to ensure a great sear. Sprinkle kosher salt evenly over all sides, then gently press the salt in with your hands. This simple seasoning step is key to unlocking deep flavor while preparing the steak for a perfect crust.
Step 2: Sear the Steak
Heat a cast-iron skillet on high for a few minutes until smoking hot, then add avocado oil. Carefully place your steak in the skillet and sear each side for 2 minutes on medium-high heat, flipping as directed for even cooking. Don’t forget to sear the edges too, about a minute per side for a perfectly cooked medium-rare. Use an instant-read thermometer to check doneness if you like, and transfer the steak to a warm plate, covering loosely with foil. Resting the steak allows juices to redistribute, keeping it tender and flavorful while you prepare the salad.
Step 3: Prepare the Tarragon Dressing
While the steak rests, combine the finely chopped tarragon, shallot, both mustards, red wine vinegar, extra virgin olive oil, and kosher salt in a small mason jar or bowl. Shake or whisk vigorously until the dressing emulsifies into a creamy, herb-packed sauce that perfectly complements the salad ingredients with its fresh and slightly tangy profile.
Step 4: Slice the Steak
Once rested, slice the steak thinly against the grain. This ensures every bite is tender and easy to enjoy, while showcasing the juicy interior that contrasts so nicely with the crisp, fresh salad.
Step 5: Assemble the Salad
Lay a generous bed of arugula on a large serving platter. Distribute cherry tomatoes, cubed cucumbers, sliced avocado, red onion, kalamata olives, and crumbled feta evenly on top. Sprinkle flaky sea salt over the fresh veggies for a delightful texture and flavor boost.
Step 6: Add Steak and Drizzle Dressing
Arrange the sliced steak in the center of the platter over the arranged salad ingredients. Finish by drizzling the homemade tarragon dressing all over. Serve immediately and prepare for compliments as your guests (or just you!) savor every vibrant, satisfying bite.
How to Serve Greek Steak Salad with Tarragon Dressing Recipe
Garnishes
For an extra touch of elegance and flavor, consider garnishing with freshly chopped tarragon or a few lemon wedges on the side. A light sprinkle of crushed red pepper flakes can also add a subtle kick if you’re feeling adventurous. These small additions elevate the salad’s appeal and allow customization to taste.
Side Dishes
This salad shines as a complete meal but pairs beautifully with rustic bread like a warm baguette or garlic pita to soak up every luscious drop of dressing. For heartier occasions, serve alongside roasted vegetables or grilled Mediterranean-style skewers for an impressive spread.
Creative Ways to Present
Try serving this Greek Steak Salad with Tarragon Dressing Recipe in individual bowls for an elegant dinner party, or create a shared family-style platter for a casual, festive vibe. Wrapping the salad into large lettuce leaves or flatbreads also makes for a fun and portable option for picnics or lunches on the go.
Make Ahead and Storage
Storing Leftovers
Store leftover steak slices and salad ingredients separately in airtight containers in the refrigerator to keep textures fresh. The dressing should be kept in its own jar or container and shaken before serving again. This keeps everything tasting as fresh as the day you made it.
Freezing
Freezing is not recommended for the salad or fresh veggies, as they will become watery and lose crispness. However, you can freeze extra cooked steak if sliced and stored properly, then thaw it slowly in the fridge before reheating gently.
Reheating
To reheat steak slices without overcooking, warm gently in a skillet over low heat for just a few minutes, or use a microwave at low power in short intervals, covering to retain moisture. Add steak back to freshly tossed salad and dressing just before serving for the best experience.
FAQs
Can I use a different cut of steak for this salad?
Absolutely! Ribeye, filet mignon, or sirloin can all work well. Just keep in mind that thicker cuts will need adjusted cooking times to achieve your desired doneness.
Is tarragon dressing hard to make at home?
Not at all! The tarragon dressing comes together in minutes by simply whisking or shaking all ingredients. Fresh tarragon really makes it special, but dried can be used in a pinch.
Can I make this salad vegetarian or vegan?
You can skip the steak and add grilled portobello mushrooms or roasted chickpeas for protein. Swap feta for vegan cheese or omit it, and use a vegan mayonnaise or vinaigrette base for the dressing.
How long does the steak need to rest before slicing?
Rest the steak for at least 5 to 10 minutes after cooking to allow juices to redistribute, ensuring a tender and juicy bite when sliced.
What type of mustard works best in the dressing?
A combination of grainy mustard and Dijon provides both texture and sharpness, balancing the creamy olive oil and bright vinegar perfectly. Feel free to adjust proportions based on your taste.
Final Thoughts
This Greek Steak Salad with Tarragon Dressing Recipe is a complete flavor adventure that you’ll want to make again and again. With its juicy steak, crisp veggies, briny olives, and unforgettable dressing, it’s an easy way to impress yourself and loved ones at any meal. Go ahead, treat yourself to this delicious combination—you won’t regret it!
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Greek Steak Salad with Tarragon Dressing Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2.2 servings
- Category: Salad
- Method: Frying
- Cuisine: Greek
Description
A vibrant and flavorful Greek Steak Salad featuring perfectly seared New York strip steak, fresh arugula, cherry tomatoes, cucumber, avocado, kalamata olives, and crumbled feta, all tossed with a zesty homemade tarragon dressing. This salad combines Mediterranean ingredients with a juicy steak for a satisfying, nutrient-rich meal ideal for lunch or dinner.
Ingredients
Steak and Seasoning
- 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 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 fridge and pat dry with a paper towel. Evenly sprinkle kosher salt on all sides and gently pat it in using your hands to ensure good seasoning.
- Sear the steak: Preheat a cast-iron skillet over high heat for several minutes. Add 1 teaspoon avocado oil. Sear the steak on medium-high heat for 2 minutes, then flip and cook for another 2 minutes. Flip again and cook for 1 more minute per side to achieve medium-rare doneness. Sear the edges for 1 minute per side. Use an instant-read thermometer to confirm doneness (135°F for medium-rare). Transfer steak to a warm plate, tent with foil, and let rest 5-10 minutes.
- 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 lid and shake vigorously until well emulsified.
- Slice the steak: After resting, cut the steak crosswise into thin slices against the grain to ensure tenderness.
- Assemble the salad: On a large platter, arrange a bed of arugula. Top with cherry tomatoes, cubed Persian cucumber, sliced avocado, red onion, kalamata olives, and crumbled feta. Sprinkle flaky sea salt over the fresh vegetables for enhanced flavor.
- Finish and serve: Place the sliced steak in the center of the platter, drizzle the tarragon dressing evenly over the salad and steak. Serve immediately and enjoy a fresh, hearty meal.
Notes
- Allowing the steak to rest is crucial to retain juices and enhance flavor.
- Adjust the salt in the dressing based on personal preference and the saltiness of the feta cheese.
- You can substitute New York strip with ribeye steak if preferred.
- For a more tender steak, slice against the grain carefully.
- The dressing can be made ahead and stored refrigerated for up to 2 days.
- Use a cast-iron skillet for the best sear on the steak.
