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Delicious Steak Salad With Yogurt Dressing

This steak salad with yogurt dressing features thin slices of well-marinated steak, fresh vegetables, cheese and a dressing thatโ€™s delicious and healthy!

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 saucesโ€”they can truly make or break a recipe. Itโ€™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 thatโ€™s good (and healthy!) enough to eat on its own. Youโ€™re going to want seconds! 

Whether youโ€™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 โ€œsaladโ€ 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 dressingโ€ฆ 

Well, weโ€™ve already established earlier that itโ€™s good and healthy enough to eat on its own. I canโ€™t promise thereโ€™s going to be enough dressing for your salad if you give it a taste-test after making it! 

Iโ€™m no nutritionist, but Iโ€™d say this is a great option if youโ€™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, youโ€™ll need: 

  • Filet Mignon โ€” Youโ€™ll want the whole piece for this as youโ€™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 โ€” These liquids will make the marinade base.
  • Garlic โ€” I use about six cloves, but you may adjust according to your preference. 
  • Flat leaf parsley โ€” This classic herb will add a nice fresh touch to your marinade!
  • Salt and pepper โ€” 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), youโ€™ll need: 

  • Greek yogurt โ€” 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 โ€” Youโ€™re going to want quite a bit of these fresh herbs as they are the essence of the dressing. 
  • Olive oil and lime juice โ€” 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 โ€” I use four cloves, but you may use the amount you prefer.
  • Salt and pepper โ€” Throw in some salt and pepper to season. 
  • (Optional) jalapeno โ€” I personally prefer it without, but feel free to add if youโ€™d like a little spice!
Yogurt Dressing Ingredients | cookingwithcassandra.com

And lastly, get these for the salad: 

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

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 doesnโ€™t require a long cooking time to achieve a juicy, tender, flavor-packed inside and crispy outside โ€” 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. Iโ€™ve occasionally made a skirt steak salad and itโ€™s just as good, if not a little more fatty than flank steak. Tri tip and top sirloin are also good options.ย 

Of course, if youโ€™d like to branch out and experiment with other cuts of meat, youโ€™re welcome to do so (Iโ€™m not the beef police!) โ€” just keep in mind the different cooking times.

Step-by-Step Instructions

Follow these instructions, and youโ€™ll have a mouth-watering steak salad guaranteed to satisfy. 

Weโ€™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.
Steak Saladย Dressingย | cookingwithcassandra.com

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. 
Sliced grilled steakย | cookingwithcassandra.com

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!

Steak Salad With Yogurt Dressingย | cookingwithcassandra.com

Salad Dressing Variations

Okay, so I love the Yogurt Green Goddess dressing, but if youโ€™re looking for some variation, Iโ€™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. 

  1. 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. 

  1. 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. 

Delicious Steak Salad With Yogurt Dressingย Recipeย | cookingwithcassandra.com

Steak Salad Recipe

This steak salad with yogurt dressing features thin slices of well-marinated steak, fresh vegetables, cheese and a dressing thatโ€™s delicious and healthy!
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 6

Ingredients

For the Steak

  • 4 - 6 filet mignon steaks sliced after marinating and barbequing
  • 1 cup extra-virgin olive oil
  • ยฝ cup Worcestershire sauce
  • โ…” cup low sodium soy sauce
  • โ…” cup lemon juice freshly squeezed
  • 6 garlic cloves minced
  • 1 teaspoon freshly-cracked black pepper
  • ยฝ teaspoon salt
  • 3 tablespoons flat leaf parsley finely chopped (optional)

For the Cilantro Lime Yogourt Dressing

  • 1 bunch fresh cilantro leaves only, stems removed (approx 1 cup)
  • 1 cup fresh basil
  • 4 garlic cloves minced
  • โ…” cup Greek yogurt
  • โ…“ cup extra-virgin olive oil
  • 3 tablespoons lime juice freshly squeezed
  • salt and freshly cracked black pepper to taste

For the Salad

  • 6 cups romaine lettuce shredded
  • 2 cups cherry tomatoes quartered
  • 2 large ripe avocados chopped
  • 2 large corn on the cobs grilled and sliced off the cob
  • 1 cup goat cheese crumbled

Instructions

For the Steak

  • In a bowl, whisk together all the steak marinade ingredients. Place the steak in a plastic bag, pour in the marinade, and let it soak for at least two hours. (Pro Tip: For the best flavor, I've marinated my steak for 24 hours or more!)
  • Preheat the grill to medium-high heat. Take the steak out of the marinade and season generously with salt and pepper.
  • Place the steak on the grill and cook for 5-7 minutes per side, or until it reaches your preferred doneness. Once done, transfer the steak to a cutting board, loosely cover with foil, and let it rest for 10 minutes. When ready to serve, slice the steak against the grain and add it to your salad.
  • Meanwhile, drizzle each ear of corn with 1 tablespoon of olive oil and generously season with salt and pepper. Using tongs, place the corn on the grill and cook, turning occasionally, until charred in spots and tender, about 10 minutes total. Remove the corn from the grill and let it cool slightly before cutting the kernels off the cob.

For the Yogourt Green Goddess

  • Blend the ingredients in a food processor until smooth, then refrigerate until ready to use.

For the Salad

  • In a large bowl, combine romaine lettuce, tomatoes, avocado, and corn. Toss everything together with your green goddess dressing.
  • Top with steak and goat cheese. Bon Appetit!
Cassandra | Cooking With Cassandra

Hi, I’m Cassandra!

ย Iโ€™m so happy youโ€™re here! Iโ€™m here to spill the beans (and maybe some wine) on the best, tested-till-perfect recipes for every occasion. Whether youโ€™re a beginner or a seasoned pro, all of my recipes come with clear, easy-to-follow step-by-step directions, plus helpful tips and tricks to make cooking delicious meals easy for everyone. Letโ€™s get cooking and make every meal a success!

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Cassandra | Cooking With Cassandra

Hi, I'm Cassandra!

ย Iโ€™m so happy youโ€™re here! Iโ€™m here to spill the beans (and maybe some wine) on the best, tested-till-perfect recipes for every occasion. Whether youโ€™re a beginner or a seasoned pro, all of my recipes come with clear, easy-to-follow step-by-step directions, plus helpful tips and tricks to make cooking delicious meals easy for everyone. Letโ€™s get cooking and make every meal a success!

More about me

Never miss a recipe!

Sign up for free recipes straight to your inbox:

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