Description
A flavorful Greek steak salad featuring perfectly seared New York strip steak served over a bed of fresh arugula, cherry tomatoes, cucumber, avocado, red onion, kalamata olives, and crumbled feta, all topped with a vibrant homemade tarragon dressing. This salad combines savory, tangy, and fresh elements to create a hearty and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Steak
- 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
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 on 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: Take the steak out of your fridge and pat the steak dry with a paper towel. Then evenly sprinkle all sides of the steak with kosher salt. Using your hands gently pat the salt in to ensure even seasoning.
- Sear the Steak: Preheat a cast-iron skillet on high heat for a few minutes. Add avocado oil to the skillet, then sear the steak on medium-high heat for 2 minutes. Flip and cook for an additional 2 minutes. Flip again and cook for 1 more minute per side for medium-rare. Sear the edges of the steak for 1 minute per side. Use an instant-read meat thermometer to check doneness (Rare: 125°F, Medium-rare: 135°F, Medium: 145°F, Medium-well: 150°F, Well done: 160°F). Transfer the steak to a warm plate, tent with foil, and let it rest for 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 tightly and shake well until the dressing is fully emulsified and combined.
- Slice the Steak: Once the steak has rested, cut it crosswise into thin slices against the grain to maximize tenderness.
- Assemble the Salad: On a large platter, spread the arugula evenly as the base. Arrange the cherry tomatoes, cubed cucumber, sliced avocado, thinly sliced red onion, crumbled feta, and kalamata olives on top. Sprinkle flaky sea salt over the fresh vegetables for a finishing touch.
- Finish and Serve: Place the sliced steak in the center of the salad platter. Drizzle the prepared tarragon dressing evenly over the entire salad. Serve immediately and enjoy your vibrant and hearty Greek steak salad.
Notes
- Use a cast-iron skillet for the best sear and flavor.
- Adjust salt levels to taste, especially if your feta or olives are particularly salty.
- Resting the steak is crucial for juicy, tender meat and prevents drying out.
- Serve immediately after dressing to keep the salad fresh and crisp.
- For extra flavor, you can marinate the steak briefly in olive oil and herbs before cooking, but it’s optional.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Greek
Keywords: Greek steak salad, tarragon dressing, New York strip steak, healthy steak salad, feta cheese salad, Mediterranean salad
