Greek Steak Salad with Tarragon Dressing

4.50 from 8 votes

Greek Steak Salad with Tarragon Dressing

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!

Prep Time5

Cook Time10

Resting Time5

Total Time20

Course: Appetizer, Dinner, Lunch, Side Dish

Cuisine: Greek, Mediterranean

Keyword: 30 minute meal, appetizer, dinner, easy dinner, healthy salad, lunch, main dish, mediterranean, salad, side dish, steak

Servings: servings

Calories: 896kcal

Author: Lena Gladstone

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

The dressing can be made ahead and will keep for a few weeks in your fridge so feel free to make extra to have on hand for your dinner salads.

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.

Nutrition