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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!! 


For the Steak

  • 1 lb flank steak
  • ¼ cup olive oil
  • ½ cup red wine vinegar
  • 2 cloves garlic, finely chopped
  • 3 tablespoons chopped flat leaf parsley
  • 2 tablespoons fresh oregano
  • 2 teaspoons Dalkin&Co Meat, Dalkin&Co Taco Seasoning or Gaby's Everyday Seasoning 
  • Kosher salt and freshly cracked black pepper

For the Salad Bowl

  • 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

For the Cilantro Lime Yogurt Dressing 

  • 1 bunch cilantro
  • 1 cup packed basil
  • 1 jalapeno
  • 3 cloves garlic
  • 3 tablespoons fresh lime juice
  • ½ cup Greek Yogurt 
  • Kosher salt and freshly cracked black pepper to taste
  • 6 tablespoons olive oil


For the Steak

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

For the Yogurt Green Goddess

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

For the Bowl

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


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