Delicious Steak Salad With Yogurt Dressing

I LOVE summer barbecues! However, too often, hearty dishes steal the spotlight. Think burgers and potato salads! I mean I adore these recipes. But sometimes I just crave a mouthwatering summer salad! And right now, Summer Salads are having their moment! For readers who have been here for a while, you know my beliefs on dressings, vinaigrettes, and sauces—they can truly make or break a recipe. It’s all about that sauce! It adds that extra pizzazz and can be conveniently prepared ahead on the weekend for easy weeknight meals.

This steak salad features scrumptiously marinated, thinly sliced steak atop a bed of fresh vegetables complete with cheese and a herby yogurt dressing that’s good (and healthy!) enough to eat on its own. You’re going to want seconds! 

Whether you’re looking for a healthy barbecue side dish or nutritious meal options, this steak salad is going to deliver. 

Is This Recipe Healthy?

I mean, it has the word “salad” so it has to be healthy, right? Jokes aside, this steak salad recipe is fairly nutritious. You can use flank steak, which is a leaner cut of meat and a homemade marinade that calls for low-sodium ingredients and no added sugar (which your average store-bought barbecue sauce is full of). My go-to steak for every salad recipe is always filet mignon.

The salad base has a good assortment of vegetables and fruits that are packed with good vitamins and nutrients as well as healthy fats (thanks to avocado!). And the salad dressing… 

Well, we’ve already established earlier that it’s good and healthy enough to eat on its own. I can’t promise there’s going to be enough dressing for your salad if you give it a taste-test after making it! 

I’m no nutritionist, but I’d say this is a great option if you’re wanting to stay healthy, and just like everything else, eat this in moderation.

Recipe Ingredients

This steak salad recipe calls for ingredients you can easily obtain at your grocery store. 

For the steak and marinade, you’ll need: 

• Filet Mignon — You’ll want the whole piece for this as you’ll slice it after cooking. You can also use flank steak for this recipe.
• Olive oil, Worcestershire sauce, low sodium soy sauce and lemon juice — These liquids will make the marinade base.
• Garlic — I use about six cloves, but you may adjust according to your preference. 
• Flat leaf parsley — This classic herb will add a nice fresh touch to your marinade!
• Salt and pepper — As always, add this classic combo to enhance the natural flavors of the marinated meat. 

For the cilantro lime yogurt dressing (which I like to call Yogurt Green Goddess), you’ll need: 

• Greek yogurt — Use plain greek yogurt. This creamy, thick and low sugar food also gives off a slightly tangy flavor and is great as a foundation for salad dressing. 
• Fresh cilantro and basil — You’re going to want quite a bit of these fresh herbs as they are the essence of the dressing. 
• Olive oil and lime juice — These help bring out the aroma of the fresh herbs and add a touch of acidity to balance the sapor of the other ingredients.
• Garlic — I use four cloves, but you may use the amount you prefer.
• Salt and pepper — Throw in some salt and pepper to season. 
• (Optional) jalapeno — I personally prefer it without, but feel free to add if you’d like a little spice!

And lastly, get these for the salad: 

• Romaine lettuce — You may buy whole leaves and shred it yourself or buy pre-shredded lettuce. 
• Cherry tomatoes — Quarter the cherry tomatoes before adding them to your salad. 
• Avocados — I recommend slicing them, but you can cube them if you’d like. 
• Corn — You’ll want to get corn cobs to grill them and slice them off instead of using canned corn (it’s just not the same!). Frozen corn charred on a cast iron skillet can also work here.
• Goat cheese — Top the salad with crumbled cheese as a final touch. 

What Kind Of Cut Of Meat Should I Use For This Salad?

An important question! Now, I love all kinds of meat, but the best option for this steak salad in my opinion is filet mignon. This lean cut of meat doesn’t require a long cooking time to achieve a juicy, tender, flavor-packed inside and crispy outside — a perfect complement to salad greens. I love having my steak medium rare, but you can cook it to your liking.

You may also opt for other lean cuts of meat like flank steak. I’ve occasionally made a skirt steak salad and it’s just as good, if not a little more fatty than flank steak. Tri tip and top sirloin are also good options. 

Of course, if you’d like to branch out and experiment with other cuts of meat, you’re welcome to do so (I’m not the beef police!) — just keep in mind the different cooking times.

Step-by-Step Instructions

Follow these instructions, and you’ll have a mouth-watering steak salad guaranteed to satisfy. 

We’ll start by making the Yogourt Green Goddess dressing (aka the refreshing cilantro lime yogurt dressing): 

1. Combine ingredients in a food processor until smooth. Refrigerate until ready to use.

Next, the marinating and grilling: 

1. Whisk together all of the steak marinade ingredients in a bowl.
2. Add the steak and marinade to a plastic bag. Let it marinate for a minimum of two hours (Pro tip: I have marinated my steak for 24 hours or more for the ultimate flavor!).
3. Heat a grill over medium high heat. Remove the steak from the bag and generously season with salt and pepper.
4. Place the steak on the grill and cook until medium, about 5-7 minutes on each side. Once cooked to your liking, remove the steak to a cutting board, cover loosely with foil and let rest for 10 minutes. When ready to serve, slice the steak against the grain and add to your salad.
5. At the same time, drizzle each cob of corn with 1 tablespoon of olive oil and liberally sprinkle salt and pepper. Using tongs, add the corn to the grill. Cook each side until charred in spots and tender, about 10 minutes total.
6. Remove the corn and let it cool slightly before cutting the kernels off the cob. 

Lastly, prep the salad base and assemble!

1. Add the shredded romaine lettuce, tomatoes, avocado and corn in a large bowl. Mix together with your Yogurt Green Goddess dressing.
2. Top with sliced steak and goat cheese. 

Bon Appetit!

Salad Dressing Variations

Okay, so I love the Yogurt Green Goddess dressing, but if you’re looking for some variation, I’ve got you covered. Here are some salad dressing options you can try: 

1. Creamy balsamic vinaigrette

Mix balsamic vinegar, honey, dijon mustard (this is what makes it creamy!), olive oil and garlic together for a creamy tangy dressing. The more honey you add, the more neutralized the sour taste of the vinegar and dijon mustard. 

2. Blue cheese dressing

I think blue cheese is always a good option to pair with red meats. Any bottle of blue cheese dressing from your local grocery store would work for this salad. 

3. Simple olive oil and feta cheese

Extra virgin olive oil is a good enough salad dressing on its own! Pair it with feta cheese (I also like to add some Italian herbs to the cheese if I go this route) for a simple salad dressing that really makes the steak the star.