Loaded Steak Salad Bowl with Yogurt Green Goddess

Summer salads are going strong these days - and today we’re making a Loaded Steak Salad Bowl with Yogurt Green Goddess!! I also highly recommend this sauce with my steamed salmon recipe!

Why I Love This Recipe

We all know I feel very strongly about dressings, vinaigrettes and sauces. It’s a MAJOR part of life in the WGC world. They can make or break a recipe. Add that extra oomph! And they are easy to make ahead on the weekend and store for quick and easy additions to weeknight meals! Looking for more easy weeknight meals? You have to try out my Garlic Butter Steak Bites...I mean come on!

This Loaded Steak Salad Bowl with Yogurt Green Goddess made with Stonyfield Organic Greek yogurt is SUMMER PERFECTION. It’s bright and green and flavorful and tangy and perfect on top of a loaded steak salad. Heck, you could just drizzle it over steak or chicken or salmon and it would be delish. Throw it on some cooked quinoa or farro or rice. Serve it alongside some veggies… you get the idea! It’s a multi-use sauce that you’ll be obsessed with. Here’s the other beautiful thing to this dressing - you can mix and match the herbs. The below recipe calls for cilantro and basil, but you could sub in chives, add a few springs of tarragon, use parsley instead of cilantro… you get the idea. A green goddess is a little bit of a catch all for dressings so feel free to get crazy! 

Here’s the deal - if you’re anything like me, you stock Stonyfield Organic Greek yogurt in the fridge at all times. We have it for breakfast with some honey and granola and fruit, we use it to make tzatziki on a weekly basis, bake with it etc etc. Their Greek Yogurt is just top notch. And when you add some fresh herbs to it alongside some acid, it’s a match made in heaven. So without further ado… let’s get to the recipe. 

Ingredients & Substitutions

For the Steak

• Flank Steak
• Olive Oil
• Red Wine Vinegar
• Garlic
• Flat Leaf Parsley
• Fresh Oregano
• Red Pepper Flakes
• Black Pepper freshly cracked

For the Salad Bowl

• Romaine
• Cherry Tomatoes
• Avocados
• Scallions
• Corn on the Cob

For the Cilantro Lime Yogurt Dressing 

• Cilantro
• Basil
• Jalapeño
• Garlic
• Lime Juice
• Stonyfield Organic Greek Yogurt
• Kosher Salt
• Black Pepper freshly cracked
• Olive Oil

*For a full list of ingredients and instructions please see recipe card below.

How to Make Loaded Steak Salad Bowl with Yogurt Green Goddess

Step 1: Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.

Step 2: Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get criss cross grill marks. Cook until medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the flank steak against the grain and use for the salad.

Step 3: Combine ingredients in a blender and adjust salt and pepper as needed. Refrigerate until ready to use

Step 4: Arrange everything in equal amounts in 4 bowls and serve with the dressing drizzled on top. 

How to Store Loaded Steak Salad Bowl with Yogurt Green Goddess

You can store the steak separately in the fridge for 2-3 days as well as the yogurt green goddess! When its time to eat, throw together the salad and you're ready to go.

Tips & Tricks

Salads like this are perfect for summer gatherings. Everyone can create their own bowl while you pull the steak off the grill and slice!

FAQs

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today