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Chopped Greek Steak Salad with Yogurt-Lemon Dressing

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: 6 Save

Ingredients (20)

Dressing

  • ⅔ cup Plain Nonfat Greek Yogurt
  • 1 Garlic Clove
  • 1 T Lemon Zest
  • 2 T Extra Virgin Olive Oil
  • 3 tsp Red Wine Vinegar
  • ½ tsp Dried Thyme
  • ¼ tsp Salt
  • ¼ tsp Freshly Ground Black Pepper

Steak

  • 12 oz Ribeye Steaks
  • or 12 oz Top Sirloin Steaks
  • ¼ tsp Salt
  • 1 tsp Freshly Ground Black Pepper

Salad

  • 4 cup Chopped Romaine Lettuce
  • ¼ cup Chopped Parsley
  • 1 Cucumber
  • 1 pnt Cherry Tomatoes
  • 14 oz Canned Chickpeas
  • 1 Avocado
  • ¼ cup Kalamata Olives, Pitted
  • 3 oz Feta Cheese
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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.