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Green Goddess Steak Salad

Beth Lipton

Beth Lipton

March 17, 2022
green goddess steak salad
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35 min

Total

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4

Servings

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Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
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Ingredients

For the dressing

  • 2 tablespoons extra virgin olive oil

  • 3 scallions

    white and light green parts, minced (about ¼ cup)

  • 2 cloves garlic

    minced (2 teaspoons)

  • ½ cup fresh parsley leaves

  • 1 tablespoon chopped fresh tarragon

  • 1 teaspoon dried dill

  • 1 teaspoon lemon zest

  • 1 tablespoon lemon juice

  • 2 oil-packed anchovy filets

  • ¼ cup Greek yogurt

  • 3 tablespoons mayonnaise

  • Fine sea salt and freshly ground black pepper

For the steak

  • 1 tablespoon avocado oil

  • 4 10-ounce ribeye steaks

    at room temperature

  • 1 fat clove garlic

    peeled, smashed

  • 1 tablespoon unsalted butter

For the salad

  • 5 cups chopped romaine or torn Bibb lettuce

  • ½ English cucumber

    quartered lengthwise, chopped (about ⅔ cup)

  • 4 radishes

    trimmed, thinly sliced

  • ½ ripe avocado

    chopped

  • Flaky sea salt

    optional

Step By Step

Instructions

For the dressing:

1
In a small, unheated skillet, combine the olive oil, scallions, and minced garlic. Turn the heat to low and cook, stirring, until the mixture begins to sizzle. Sizzle for 1 minute, then transfer to a small bowl to cool.
2
In a blender or small food processor, combine the parsley, tarragon, dill, lemon zest and juice, anchovies, yogurt, and mayonnaise; pulse to combine. Add the garlic mixture and process until blended and smooth. Taste and season with salt and pepper. (Yield: ¾ cup. You can make the dressing up to 2 days ahead; keep covered and refrigerated. Stir before using.)

For the steak:

1
Heat a large heavy or cast-iron skillet over medium-high heat until hot. Add the avocado oil; swirl to coat the bottom of the skillet. Season the steaks generously with salt and lightly with pepper; place in the skillet. Cook until seared on one side, 2 to 3 minutes, then flip. Add the garlic clove and butter. When butter melts, tilt the pan and use a spoon to baste the steak with the butter.
2
Continue to cook, basting and turning the steak a few more times, until the internal temperature reaches 130ºF (for medium/medium-rare), 2 to 4 minutes longer, depending on thickness. Transfer to a cutting board, tent with foil to keep warm, and rest the steak for 5 to 10 minutes.

For the salad:

1
In a large bowl, combine the lettuce, cucumber, and radishes. Season lightly with salt and pepper. Add 2 tablespoons of the dressing; toss. (Add more dressing 1 tablespoon at a time until it’s dressed as you like it.) Divide the salad among 4 shallow bowls. Sprinkle with the avocado.
2
Slice the steak against the grain and divide it among the bowls. Sprinkle the steak with flaky sea salt, if desired, and serve.

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