Greek Steak Salad with Tarragon Dressing Recipe

Introduction

This Greek Steak Salad with Tarragon Dressing is a fresh and flavorful meal perfect for any season. Tender, juicy steak is paired with crisp vegetables, creamy avocado, tangy feta, and a bright, herbaceous dressing that ties everything together.

Ingredients

• 10 ounces New York strip steak (boneless and at least 1 ½ inch thick; ribeye can also be used)
• 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

1. Step 1: Remove the steak from the fridge and pat it dry with a paper towel. Evenly sprinkle kosher salt on all sides and gently pat it in with your hands.
2. Step 2: Preheat a cast-iron skillet on high heat for a few minutes. Add 1 teaspoon avocado oil, then sear the steak over medium-high heat for 2 minutes. Flip and cook for another 2 minutes.
3. Step 3: Flip the steak again and cook for 1 more minute per side for medium-rare. Sear the edges for 1 minute per side. Use an instant-read thermometer to check doneness: 125°F rare, 135°F medium-rare, 145°F medium, 150°F medium-well, 160°F well done.
4. Step 4: Transfer the steak to a warm plate, tent with foil, and let it rest for 5–10 minutes while preparing the salad.
5. Step 5: In a small jar, combine tarragon, shallot, grainy mustard, Dijon mustard, red wine vinegar, olive oil, and kosher salt. Close the lid and shake well to make the dressing.
6. Step 6: Slice the rested steak thinly against the grain.
7. Step 7: Arrange arugula on a large platter, then add cherry tomatoes, cucumber, avocado slices, red onion, feta, and kalamata olives. Sprinkle the fresh veggies with flaky sea salt.
8. Step 8: Place the sliced steak in the center of the platter. Drizzle dressing over the salad and steak. Serve immediately and enjoy.

Tips & Variations

• For extra flavor, marinate the steak briefly in olive oil, garlic, and herbs before cooking.
• Swap arugula for baby spinach or mixed greens for a milder salad base.
• Add toasted pine nuts or walnuts for added crunch.
• If fresh tarragon is unavailable, use 1 teaspoon dried tarragon, but add it to the dressing first to soften.
• To make this dish lower carb, omit the tomatoes or cucumber if desired.

Storage

Store leftover salad and steak components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing in a separate jar to maintain freshness. Reheat steak slices gently in a warm skillet or microwave before combining with fresh salad ingredients for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this salad?

Yes, ribeye, sirloin, or flank steak work well too. Just adjust cooking time based on thickness and desired doneness.

How do I know when the steak is perfectly cooked?

Using an instant-read meat thermometer is the most reliable method. For medium-rare, aim for an internal temperature of 135°F, then rest the steak to allow juices to redistribute.

Greek Steak Salad with Tarragon Dressing Recipe

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This Greek Steak Salad with Tarragon Dressing features perfectly seared New York strip steak atop a bed of fresh arugula, cherry tomatoes, cucumbers, avocado, kalamata olives, and crumbled feta cheese. The salad is finished with a flavorful homemade tarragon dressing combining fresh herbs, mustards, red wine vinegar, and extra virgin olive oil, offering a bright and savory Mediterranean-inspired meal perfect for lunch or dinner.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: Frying
• Cuisine: Greek, Mediterranean

Ingredients

Scale 1x2x3x

Salad

• 10 ounces New York strip steak (boneless, at least 1 ½ inch thick; ribeye can be used as alternative)
• 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)

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 (adjust to taste)

Instructions

1. Prepare the Steak: Remove the steak from the refrigerator, pat it dry with paper towels, then evenly sprinkle kosher salt on all sides, gently patting it in with your hands to season thoroughly.
2. Sear the Steak: Preheat a cast-iron skillet on high heat until very hot. Sear the steak on medium-high heat for 2 minutes on one side, then flip and sear for another 2 minutes. Flip again and cook for 1 more minute per side to achieve medium-rare doneness. Sear the edges for 1 minute per side to seal in juices. Use an instant-read thermometer to check doneness: 135°F for medium-rare. Transfer steak to a warm plate and tent with foil; rest for 5-10 minutes to allow juices to redistribute.
3. Make the Tarragon Dressing: In a small mason jar, combine chopped tarragon, finely chopped shallot, grainy mustard, Dijon mustard, red wine vinegar, extra virgin olive oil, and kosher salt. Seal the jar and shake vigorously until the dressing is fully emulsified and blended.
4. Slice the Steak: After resting, slice the steak crosswise into thin strips against the grain to ensure tenderness.
5. Assemble the Salad: On a large platter, spread the arugula evenly. Top with cherry tomatoes, cubed cucumber, sliced avocado, thinly sliced red onion, feta cheese, and kalamata olives. Sprinkle flaky sea salt over the fresh vegetables for an extra burst of flavor.
6. Finish and Serve: Arrange the sliced steak in the center of the platter. Drizzle the prepared tarragon dressing generously over the steak and salad. Serve immediately and enjoy this fresh and hearty Greek-inspired steak salad.

Notes

• Allowing the steak to rest after cooking is crucial for juicy, tender slices.
• Use a cast-iron skillet for the best high-heat searing results and flavor development.
• Adjust the amount of kosher and flaky sea salt according to your taste preference.
• The dressing can be made in advance and refrigerated for up to 2 days; shake well before serving.
• For a dairy-free option, omit feta cheese or substitute with a vegan alternative.
• Use an instant-read thermometer to achieve perfect steak doneness every time.

Keywords: Greek steak salad, tarragon dressing, New York strip steak, mediterranean salad, feta cheese salad