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Green Goddess Steak Salad

Loop & Dash
A vibrant and satisfying steak salad packed with fresh greens, crunchy vegetables, and a creamy herb dressing. Perfect for a hearty main course that’s as nourishing as it is flavorful.
Servings: 6

Ingredients

Dressing:

  • 1 cup fresh parsley, chopped
  • 1/2 cup cilantro, chopped
  • 1/4 cup fresh dill
  • 2 tablespoons fresh chives, chopped
  • 1 cup Greek yogurt
  • 1 clove garlic, finely minced
  • 1 lemon, zested and juiced
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Steak:

  • 2-3 lbs flank steak
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Salad:

  • 10 oz coleslaw mix
  • 2 cups kale, chopped
  • 2 English cucumbers, diced
  • 3 green onions, chopped
  • 1 cup peas
  • 1/2 cup pistachios, chopped

Instructions

Make the Dressing:

  • Combine parsley, cilantro, dill, and chives in a food processor. Pulse until finely chopped.
  • Add Greek yogurt, garlic, lemon zest, lemon juice, olive oil, salt, and pepper. Blend until smooth, scraping down the sides as needed. Set aside.

Cook the Steak:

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Brush the steak with olive oil and season with salt and pepper.
  • Place steak on the prepared baking sheet and bake for 15-20 minutes, flipping halfway through, until it reaches your desired doneness.
  • Let the steak rest for 5-10 minutes, then slice into bite-sized pieces.

Assemble the Salad:

  • In a large bowl, combine the coleslaw mix, kale, cucumbers, green onions, peas, and pistachios.
  • Add the dressing and toss until evenly coated.
  • Top with the steak and serve immediately.

Notes

  • Cooking the Steak: Use a meat thermometer to ensure your steak is cooked to your liking:
    • Rare: 125°F
    • Medium Rare: 135°F
    • Medium: 145°F
    • Medium Well: 150°F
    • Well Done: 160°F
  • Dressing Substitutions: Swap Greek yogurt for sour cream or mayonnaise if desired.
  • Vegetable Variations: Add cherry tomatoes, bell peppers, or avocado for more color and flavor.
  • Make It Your Own: Substitute grilled chicken or shrimp for the steak for a lighter option.
  • Storage: Store leftovers in the fridge for up to 2 days. Keep the dressing separate for best results.

Nutrition

Calories: 389kcal | Carbohydrates: 17g | Protein: 41g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 92mg | Sodium: 601mg | Potassium: 1105mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2272IU | Vitamin C: 64mg | Calcium: 169mg | Iron: 5mg
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