Greek Steak Salad with Tarragon Dressing Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Slice the Steak: After resting, slice the steak crosswise into thin strips against the grain to ensure tenderness.
- 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.
- 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
