A fresh salad loaded with vegetables and protein is just what we need to feel energized. But on a cold winter’s day we also need a topping to feel warm and full, enter the best steak salad we’ve had yet.
By Lynne Sampson Curry
This article has been posted with permission and originally appeared as Chopped Greek Steak Salad with Yogurt-Lemon Dressing on Relish
Mark Boughton/styling: Teresa Blackburn
Steak Salad with Lemon Yogurt DressingLynne Sampson Curry
- 2/3 cup nonfat plain yogurt preferably Greek-style
- 1 garlic clove mined
- 1 tablespoon finely grated lemon rind
- 2 tablespoons extra-virgin olive oil
- 3 teaspoons red wine vinegar
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 rib-eye stip loin or top sirloin steak (about 12 ounces)
- 1/4 teaspoon salt
- Freshly ground black pepper
- 4 cups finely chopped hearts of Romaine
- 1/4 cup finely chopped fresh parsley
- 1 large cucumber peeled and seeded and chopped
- 1 pint cherry tomatoes cut in half
- 1 14-ounce can chickpeas, drained and rinsed
- 1 avocado pitted and diced
- 1/4 cup pitted and sliced kalamata olives
- 3 ounces crumbled feta
- To make dressing, whisk yogurt, garlic, lemon zest, olive oil, vinegar, thyme, salt and pepper in a small mixing bowl until smooth. Thin with up to 3 tablespoons of water so it dribbles off a spoon. Let stand at room temperature at least 15 minutes to develop flavors. (Can be made up to 2 days in advance and stored in the refrigerator.) Makes 1 cup.
- To prepare steak, preheat a gas or charcoal grill for high heat, pat steak dry and season with salt and pepper. Grill 4 to 5 minutes per side for medium-rare. Transfer to a plate and let rest 10 minutes before slicing into thin strips.
- To prepare salad, make a bed of romaine on a large serving platter and sprinkle on parsley. Arrange cucumber, tomato, chickpeas, avocado, olives and feta in mounds, and place steak strips in center. Serve with a large spoon for guests to make their own mix and pass dressing on the side.
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