Go Back Email Link
–+ servings
Delicious Steak Salad With Yogurt Dressing Recipe | cookingwithcassandra.com

Steak Salad Recipe

by Cassandra Morris
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 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
  • ½ cup Worcestershire sauce
  • ⅔ cup low sodium soy sauce
  • ⅔ cup lemon juice freshly squeezed
  • 6 garlic cloves minced
  • 1 teaspoon freshly-cracked black pepper
  • ½ 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
  • ⅔ cup Greek yogurt
  • ⅓ 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!