This steak salad with yogurt dressing features thin slices of well-marinated steak, fresh vegetables, cheese and a dressing that’s delicious and healthy!
Prep Time 2hours
Cook Time 14minutes
Total Time 2hours14minutes
Servings 6
Ingredients
For the Steak
1 ½poundsflank steak or filet mignonsliced after marinating and barbequing
1cupextra-virgin olive oil
½cupWorcestershire sauce
⅔cuplow sodium soy sauce
⅔cuplemon juicefreshly squeezed
6garlic clovesminced
3tablespoons flat leaf parsleychopped
1teaspoonfreshly-cracked black pepper
½teaspoonsalt
For the Cilantro Lime Yogourt Dressing
1bunchfresh cilantrostems removed (approx 1 cup)
1cupfresh basil
4garlic clovesminced
⅔cupGreek yogurt
⅓cupextra-virgin olive oil
3tablespoonslime juicefreshly squeezed
salt and freshly cracked black pepperto taste
¼jalapenoseeds and stem removed, optional
For the Salad
6cupsromaine lettuceshredded
2cupscherry tomatoesquartered
2largeripe avocadossliced
2largecorn on the cobsgrilled and sliced off the cob
1cupgoat cheesecrumbled
Instructions
For the Steak
In a bowl whisk together all of the steak marinade ingredients. Add the steak to a plastic bag, then the marinade and let marinate for a minimum two hours (Pro Tip: I have marinated my steak for 24 hours or more for the ultimate flavour)!
Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper.
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 and 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.
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. Remove the corn and let it cool slightly before cutting the kernels off the cob.
For the Yogourt Green Goddess
Combine ingredients in a food processor until smooth and refrigerate until ready to use.
For the Salad
Add to a large bowl romaine lettuce, tomatoes, avocado, corn and mix together with your green goddess dressing.