Description
A hearty and fresh steak salad bowl loaded with crisp vegetables and topped with a creamy yogurt green goddess dressing for a balanced and flavorful meal.
Ingredients
- 2 steaks (450–500 g total, such as sirloin or ribeye)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 avocado, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup cooked corn kernels
- 1/2 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Pat steaks dry and rub with olive oil, salt, pepper, and garlic powder.
- Heat a skillet or grill pan over medium-high heat and cook steaks for 3–5 minutes per side until desired doneness.
- Let steaks rest for 5–10 minutes, then slice thinly against the grain.
- In a bowl, mix Greek yogurt, mayonnaise, parsley, basil, chives, lemon juice, minced garlic, olive oil, salt, and pepper until smooth.
- Arrange salad greens in a large bowl and top with cherry tomatoes, cucumber, avocado, red onion, and corn.
- Add sliced steak on top and drizzle with yogurt green goddess dressing.
- Toss lightly or serve layered as desired.
Notes
- Let steak rest before slicing to retain juices.
- Slice against the grain for tenderness.
- Use fresh herbs for best flavor; reduce quantity if using dried.
- Add nuts, seeds, or cheese for extra texture and flavor.
- Store components separately to maintain freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg
