This Greek Steak Salad with Tarragon Dressing transforms a classic side salad into a filling meal! The bites of tender seared steak with tangy salad and creamy tarragon dressing are sure to fill you up and leave you refreshed. Perfect for barbecues and potlucks!
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Greek steak salad recipe
The best way to make salad irresistible is to top it with steak of course! This Greek Steak Salad with Tarragon Dressing is a crowd-pleasing recipe that’s sure to be gone in a flash. It’s tangy, savory, and can be served at any event, from pool parties to potlucks.
I love creating loaded, filling salads, like my Keto Thai Steak Salad and Loaded Chicken Salad. Not only are they full of flavor and completely satisfying, but it’s the best way to eat a healthy meal or get a whole crowd of people to indulge in something nutritious.
This Greek salad with steak is no different. Layered with seared steak strips, colorful Mediterranean vegetables, feta cheese, and a creamy tarragon dressing, there’s nothing you won’t love about this Greek salad recipe. Serve it as a meal or bring it to a potluck!
Mediterranean steak salad ingredients
- Steak – For the best results and flavor, go with a New York strip or ribeye steak. Both of these cuts are delicious enough on their own and don’t require a marinade.
- Arugula – Or replace this with romaine lettuce, butter lettuce, spinach, or another leafy green you love.
- Greek salad toppings – Cherry tomatoes, sliced cucumber, avocado, red onion, and kalamata olives are the best toppings for this Greek salad.
- Feta cheese – For salty and tangy bites.
- Tarragon dressing – This easy tarragon dressing is similar to my homemade tarragon sauce. Made with fresh tarragon, shallots, mustard, vinegar, and oil, this simple salad dressing is a playful spin on your typical Greek salad vinaigrette.
How to make Greek salad with steak and tarragon dressing
This is a great recipe you can easily serve to a crowd, on its own for dinner, or for weekly meal prep. It’s really easy to make and ready to enjoy after 4 simple steps:
- Season the steak.
Sprinkle both sides of your steak with salt and let it sit out until it reaches room temperature.
- Sear the steak.
Sear the steak in a skillet over medium-high heat until it’s browned on both sides and cooked to your desired doneness. Transfer the steak to a plate tented in foil and let it rest for at least 10 minutes.
- Make the tarragon dressing.
Add all of the Greek salad dressing ingredients to a mason jar, seal with a lid, and shake to mix.
- Put the salad together.
Arrange the arugula on a large platter and add the tomatoes, olives, onions, cucumber, avocado, and feta cheese on top. Add the sliced steak and tarragon salad dressing, then serve!
Tips and variations
- Instead of steak – Use grilled chicken souvlaki, garlic grilled shrimp, or grilled vegetables.
- For added Greek flavor – Swap the New York strip or ribeye with skirt steak and marinate it in a mix of olive oil, lemon juice, red wine vinegar, garlic, oregano, and salt for at least 4 hours.
- Make the dressing ahead of time – Tarragon dressing can be blended and stored in an airtight container in the fridge for a few weeks. It’s great to have on hand to use on more salads or pork chops.
- Grilled steak – Feel free to grill the steak instead of searing it in a skillet.
- Slice the steak against the grain – This will keep each piece juicy and tender instead of tough or chewy.
How can you tell when a steak is done cooking?
The best way to tell if a steak is cooked to your liking is with an instant read thermometer. This way, you can easily measure the internal temperature and ensure the steak isn’t over or undercooked. Use these temperatures as a guide:
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 150°F
- Well done: 160°F
Remember that the steak will continue to cook a few more degrees after it comes off the heat. Let it rest on a cutting board when it’s 5 degrees away from being where you like.
Serving suggestions
This extravagant Greek steak salad is the perfect choice when you need something refreshing, flavorful, and crowd-pleasing at a summer party, barbecue, or special event. If it’s your turn to host, whip up this salad and pair it with more crowd-pleasers like potato salad, Italian tomato burrata salad, grilled chicken kabobs, and focaccia bread.
Looking for more crowd-pleasing salads?
- Mediterranean Chopped Salad with Herb Vinaigrette
- Pan Fried Halloumi and Peach Salad
- Watermelon Salad with Honey Lime Dressing
- Roasted Salmon Niçoise Salad with Lemon Vinaigrette
Did you try this Greek Steak Salad with Tarragon Dressing? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!
Greek Steak Salad with Tarragon Dressing
Ingredients
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
Creamy 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
- 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.
- Preheat a cast-iron skillet on high heat for a few minutes. 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 for 1 minute per side. To measure doneness, use an instant-read meat thermometer. Transfer the steak to a warm plate. Tent it with foil and let it rest for at least 5-10 minutes while you prep the salad. (Rare: 125°F Medium-rare: 135°F Medium: 145°F Medium-well: 150°F Well done: 160°F)
- In a small mason jar, add all the dressing ingredients, close the lid and shake to combine.
- Once the steak is rested, cut the steak crosswise into thin slices.
- On a large platter arrange the arugula, then add the veggies, feta, and olives. Sprinkle with flaky sea salt on the fresh veggies.
- Add the steak to the middle of the platter, drizzle the dressing. Serve and enjoy.
Notes
How can you tell when a steak is done cooking?
The best way to tell if a steak is cooked to your liking is with an instant read thermometer. This way, you can easily measure the internal temperature and ensure the steak isn’t over or undercooked. Use these temperatures as a guide:- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
- Medium-well: 150°F
- Well done: 160°F
Cary
Nothing beats your souvlaki chicken salad – it’s a top choice over here and on frequent rotation. But this is healthier for my slow carb diet (no milk/yogurt) so I’m going to give it a whirl! I’ll use lean flank steak! Gotta drop some lbs and this should be a great meal for us at this time!
lena
Thank you so much Cary, I’m so happy you love the souvlaki salad as well. This one is delicious. You can grab the directions for flank steak from the blog too if you want to replace this steak in the recipe. Happy Cooking!