Chopped Greek Steak Salad with Yogurt-Lemon Dressing
This Cobb-inspired salad features a homemade, creamy yogurt dressing—leftovers double as a fantastic dip for your choice of veggies or protiens!
Serves: 6Save Share
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
1 rib-eye, stip loin or top sirloin steak (about 12 ounces)
1/4 teaspoon salt
Freshly ground black pepper
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
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.
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.
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.