Time to add creamy green goddess dressing to your regular prep list. Whir up a double (or triple) batch and keep it on hand for this ultra-speedy steak salad dinner, and serve the extra as a veggie dip for after-school snacking. We love the fresh combo of dill, scallions, and parsley, but basil would taste great, too. Easter egg radishes are a colorful springtime find, but use whatever crunchy veg you have on hand or what looks best at the market.
You can easily turn this into a portable dinner, as well. Chop the steak, toss with veggies and sauce, and roll it all up into a whole-grain wrap or stuff into pitas for a handheld meal on the go.
1 cup thinly sliced English cucumber (about 5 1/2 oz.)
3/4 cup radishes, cut into wedges (about 3 oz.)
Added sugars 0g
Calcium 9% DV
Potassium 19% DV
How to Make It
Combine mayonnaise, scallions, dill, yogurt, 1/4 cup parsley, lemon juice, water, anchovy paste, 3/8 teaspoon salt, and garlic in the bowl of a mini food processor; process until smooth, about 1 minute. Set aside.
Heat oil in a large cast-iron skillet over high. Sprinkle pepper and remaining 1/4 teaspoon salt over steak. Cook steak until well browned on bottom, about 5 minutes; turn steak, and cook to desired degree of doneness, about 5 minutes for medium. Transfer to a cutting board, and let rest 5 minutes before thinly slicing.
Meanwhile, toss together romaine, cucumber, radishes, and remaining 1/4 cup parsley in a large bowl. Divide among 4 plates. Top with sliced steak; drizzle with dressing.
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