Loaded Steak Salad Bowl with Yogurt Green Goddess
Total Time
2 hours and 12 minutes
Prep Time
2 hours
Cook Time
12 minutes
Rating
4.86 out of 5 stars
(7)
Ingredients
4 servings
- 1 lb flank steak
- 1/4 cup olive oil
- 1/2 cup red wine vinegar
- 2 cloves garlic, finely chopped
- 3 tablespoons chopped flat leaf parsley
- 2 tablespoons fresh oregano
- 1 teaspoon red pepper flakes
- 1/4 teaspoon freshly cracked black pepper
- 4 cups shredded romaine
- 1 cup cherry tomatoes
- 2 large ripe avocados, cut into chunks
- 3 scallions, sliced
- 2 corn on the cob, grilled and sliced off into sheets
- 1 bunch cilantro
- 1 cup packed basil
- 1 jalapeno
- 3 cloves garlic
- 3 tablespoons fresh lime juice
- 1/2 cup Stonyfield Organic Greek yogurt
- Kosher salt and freshly cracked black pepper to taste
- 6 tablespoons olive oil
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Preparation
Step 1
For the Steak
Step 2
Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.
Step 3
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 4
For the Yogurt Green Goddess
Step 5
Combine ingredients in a blender and adjust salt and pepper as needed. Refrigerate until ready to use
Step 6
For the Bowl
Step 7
Arrange everything in equal amounts in 4 bowls and serve with the dressing drizzled on top.
Step 8
Save recipe for the next time?
