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 Dressing
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
A hearty salad with grilled steak and a bright lemon yogurt dressing. Perfect for a chilly evening or a light lunch.
Ingredients
- 1 cups (237 ml) nonfat plain yogurt
- 1 clove garlic
- 1 tbsp (15 ml) finely grated lemon rind
- 2 tbsp (30 ml) extra-virgin olive oil
- 3 tsp red wine vinegar
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/8 tsp black pepper
- 12 ounces (340 g) rib-eye steak
- Freshly ground black pepper
- 4 cups (946 ml) finely chopped hearts of Romaine
- 1/4 cups (59 ml) finely chopped fresh parsley
- 1 large cucumber
- 1 pint (473 ml) cherry tomatoes
- 14 ounces (397 g) chickpeas
- 1 avocado
- 1/4 cups (59 ml) pitted and sliced kalamata olives
- 3 ounces (85 g) crumbled feta
Instructions
- 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.
- Preheat a gas or charcoal grill to high heat (approximately 500°F/260°C).
- Pat steak dry and season with salt and pepper.
- Grill 4 to 5 minutes per side for medium-rare.
- Transfer steak to a plate and let rest 10 minutes before slicing into thin strips.
- Make a bed of romaine on a large serving platter and sprinkle on parsley.
- Arrange cucumber, tomato, chickpeas, avocado, olives, and feta in mounds on the platter.
- Place steak strips in the center of the platter.
- Serve with a large spoon for guests to make their own mix and pass dressing on the side.
Notes
- For a richer flavor, marinate the steak in the lemon-herb mixture for 30 minutes before grilling.
- To make the salad ahead, prepare all components separately and store them in airtight containers in the refrigerator. Combine just before serving.
- If you don’t have rib-eye, substitute with sirloin or flank steak, adjusting grilling time accordingly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 large serving
- Calories: 600
- Sugar: 5
- Sodium: 600
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 10
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
What type of steak works best for the Steak Salad with Lemon Yogurt Dressing?
Flank steak or sirloin steak are ideal choices for this salad due to their tenderness and flavor when grilled.
How do I prepare the Lemon Yogurt Dressing for the salad?
Combine plain yogurt with fresh lemon juice, zest, and a pinch of salt to create a creamy dressing that balances the flavors of the salad.
Can I add additional vegetables to the steak salad?
Yes, feel free to include vegetables like bell peppers, cucumbers, or cherry tomatoes to enhance the salad’s freshness and texture.
