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Delicious Steak Salad With Yogurt Dressing Recipe | cookingwithcassandra.com

Steak Salad Recipe

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 2 hours
Cook Time 14 minutes
Total Time 2 hours 14 minutes
Servings 6


For the Steak

  • 1 ½ pounds flank steak or filet mignon sliced after marinating and barbequing
  • 1 cup extra-virgin olive oil
  • ½ cup Worcestershire sauce
  • cup low sodium soy sauce
  • cup lemon juice freshly squeezed
  • 6 garlic cloves minced
  • 3 tablespoons flat leaf parsley chopped
  • 1 teaspoon freshly-cracked black pepper
  • ½ teaspoon salt

For the Cilantro Lime Yogourt Dressing

  • 1 bunch fresh cilantro stems removed (approx 1 cup)
  • 1 cup fresh basil
  • 4 garlic cloves minced
  • cup Greek yogurt
  • cup extra-virgin olive oil
  • 3 tablespoons lime juice freshly squeezed
  • salt and freshly cracked black pepper to taste
  • ¼ jalapeno seeds and stem removed, optional

For the Salad

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


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.
  • Top with steak and goat cheese. Bon Appetit!