Chopped Greek Steak Salad with Yogurt-Lemon Dressing

  • Yield 4 servings

Reminiscent of Cobb, this salad is composed of chopped vegetables grouped on a bed of Romaine. Extra dressing makes terrific dip.

Mark Boughton/styling: Teresa Blackburn


2/3 cup plain yogurt, preferably Greek-style
1 -- garlic clove, mined
1 tablespoon finely grated lemon rind
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon black pepper
1 -- rib-eye, stip loin or top sirloin steak (about 12 ounces)
1/2 teaspoon salt
-- Freshly ground black pepper
4 cups 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
1/2 cup pitted and sliced kalamata olives
5 ounces crumbled feta


  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.
Recipe by Lynn Sampson Curry.