Dinner

Greek Steak Salad with Tarragon Dressing Recipe

Name: Greek Steak Salad with Tarragon Dressing Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Greek
Ingredients: 10 ounces New York strip steak (boneless and at least 1 ½ inch thick, you can also use 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 oz feta cheese (crumbled); ½ teaspoon flaky sea salt (for finishing on fresh veggies); 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)

Bylilan Sage October 12, 2026October 12, 2026

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Introduction

This Greek Steak Salad with Tarragon Dressing is a vibrant, flavorful dish perfect for any season. Tender slices of New York strip steak are paired with fresh vegetables, tangy feta, and a herb-infused dressing that elevates every bite.

The dish is presented on a large white oval plate with green stripes along the edge, placed on a white marbled surface. In the center, there are thick slices of medium-rare steak topped with a chunky green herb sauce. To the left and right of the steak are two halves of bright green avocado, fanned out neatly. Surrounding the steak and avocado are clusters of deep purple olives, small round cherry tomatoes still on the vine, thinly sliced red onions, chopped cucumber, and dollops of white crumbly cheese. The colors are vibrant, and the textures range from the creamy avocado to the juicy tomatoes and firm steak, making the dish look fresh and appetizing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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

Step 1: Take the steak out of your fridge and pat it dry with a paper towel. Evenly sprinkle all sides with kosher salt and gently pat it in using your hands.
Step 2: Preheat a cast-iron skillet on high heat for a few minutes. Add avocado oil, then sear the steak on medium-high heat for 2 minutes. Flip and cook another 2 minutes. Flip again and cook 1 minute per side for medium-rare, searing the edges for 1 minute each side as well. Use an instant-read thermometer to check doneness (135°F for medium-rare). Transfer steak to a warm plate, tent with foil, and let rest for 5-10 minutes.
Step 3: While the steak rests, prepare the dressing. Combine tarragon, shallot, grainy mustard, Dijon mustard, red wine vinegar, olive oil, and kosher salt in a small mason jar. Close the lid and shake well.
Step 4: Slice the rested steak thinly across the grain.
Step 5: On a large platter, arrange the arugula, cherry tomatoes, cubed cucumber, sliced avocado, red onion, kalamata olives, and crumbled feta. Sprinkle flaky sea salt over the fresh veggies.
Step 6: Place the sliced steak in the center of the platter. Drizzle with the tarragon dressing. Serve immediately and enjoy.

Tips & Variations

For extra flavor, marinate the steak briefly in olive oil and garlic before cooking.
Substitute arugula with baby spinach or mixed greens if preferred.
Add a handful of toasted pine nuts for added crunch and richness.
Use ribeye instead of New York strip if you prefer a fattier cut.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the steak and dressing apart from the fresh vegetables to maintain texture. Reheat steak gently in a skillet over low heat or enjoy cold. Assemble right before serving.