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Green Goddess Steak Salad

Flavor-packed salad with fresh veggies, chickpeas, flank steak, and green goddess dressing.

Course Main Course, Side Dish
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

  • 1 lb flank steak
  • Kosher salt
  • Freshly cracked black pepper
  • 1 tbsp avocado oil

Green Goddess Dressing

  • 1 ½ cups fresh cilantro (tough stems removed)
  • 1 ½ cups fresh basil
  • 1 cup fresh parsley (tough stems removed)
  • ½ cup raw cashews (soaked in boiling water for 20 min)
  • ¼ cup olive oil
  • 2 tbsp whole capers
  • 2 tsp honey
  • 1 tsp kosher salt
  • 2 cloves garlic
  • Juice from ½ large lemon
  • ½ tsp lemon zest
  • Freshly cracked black pepper, to taste
  • ⅓-½ cup water

Salad

  • 4 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, quartered
  • 1 cup sliced red onion
  • ⅓ cup chickpeas, drained and rinsed
  • ¼ cup crumbled feta

Instructions

  1. Start by preparing the steak. Season the flank steak all over with kosher salt and black pepper.

  2. Heat 1 tbsp oil in a large cast iron skillet over medium high heat. Place flank steak in hot skillet and sear for ~5-6 minutes or until a nice crust forms on bottom side of steak. Flip and sear the other side for 4-5 minutes or until internal temp reaches 120℉.

  3. Remove flank steak from skillet and rest for at least 10 minutes. Slice thinly against the grain and set aside.

  4. Add all dressing ingredients (except water) to a high powered blender. Blend until smooth. Blend in enough water until a pourable consistency forms.

  5. Assemble salad by diving lettuce between bowls. Top with cherry tomatoes, red onion, chickpeas, and sliced steak. Drizzle over dressing and enjoy!