Chopped Greek Steak Salad with Yogurt-Lemon Dressing

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/13/2020

This Cobb-inspired salad features a homemade, creamy yogurt dressing—leftovers double as a fantastic dip for your choice of veggies or protiens!

Serves: 6 Save

Ingredients (22)

  • Dressing:
  • 2/3 cup nonfat plain yogurt, preferably Greek-style
  • 1 garlic clove, mined
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoon extra-virgin olive oil
  • 3 teaspoon red wine vinegar
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Steak:
  • 1 rib-eye, stip loin or top sirloin steak (about 12 ounces)
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • Salad:
  • 4 cup finely chopped hearts of Romaine
  • 1/4 cup finely chopped fresh parsley
  • 1 large cucumber, peeled and seeded and chopped
  • 1 pint cherry tomatoes, cut in half
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • 1 avocado, pitted and diced
  • 1/4 cup pitted and sliced kalamata olives
  • 3 ounce crumbled feta

Directions

  1. To make dressing, whisk yogurt, garlic, lemon zest, olive oil, vinegar, thyme, salt and pepper in a small mixing bowl until smooth. Thin with up to 3 tablespoons of water so it dribbles off a spoon. Let stand at room temperature at least 15 minutes to develop flavors. (Can be made up to 2 days in advance and stored in the refrigerator.) Makes 1 cup.
  2. To prepare steak, preheat a gas or charcoal grill for high heat, pat steak dry and season with salt and pepper. Grill 4 to 5 minutes per side for medium-rare. Transfer to a plate and let rest 10 minutes before slicing into thin strips.
  3. To prepare salad, make a bed of romaine on a large serving platter and sprinkle on parsley. Arrange cucumber, tomato, chickpeas, avocado, olives and feta in mounds, and place steak strips in center. Serve with a large spoon for guests to make their own mix and pass dressing on the side.

Cantarito

The Bar

Ingredients (8)

  • 2 oz. Don Julio Reposado Tequila
  • 0.75 oz. Fresh Grapefruit Juice
  • 0.75 oz. Fresh Orange Juice
  • 0.5 oz. Fresh Lime Juice
  • 3 oz. Grapefruit Soda
  • 1 pinch of Salt
  • 1 pinch of Fresh Crack Black Pepper
  • Ice
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