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
Scale
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.
