Garlic Oregano Ranch Steak with Greek Salad and Yogurt Dill Dressing

This vibrant Greek salad gets a hearty upgrade with juicy seared ranch steak seasoned with garlic and oregano. The cool, crisp salad of mixed greens, cucumber and grape tomatoes is tossed with briny feta and a tangy yogurt dill dressing, then topped with nutty almonds for crunch.

Ready in just 20 minutes, this dish is perfect for busy weeknights when you want a satisfying, protein-packed meal without spending hours in the kitchen. The combination of flavors and textures will make it a new favorite.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat the ranch steak dry with paper towels. Season both sides with half the garlic powder, half the oregano, salt and pepper. Heat a drizzle of cooking oil in a medium pan over medium-high heat. Add the steak and cook until browned and cooked to your liking, 5-7 minutes per side. Remove from pan and let rest.
2. While the steak cooks, wash and dry the produce. Finely chop the dill fronds. Trim the mini cucumber, halve lengthwise and slice crosswise into half-moons. Halve the grape tomatoes.
3. In a large bowl, whisk together the Greek vinaigrette, yogurt, a drizzle of olive oil and as much chopped dill as you like. Add the cucumber, tomatoes, mixed greens and feta cheese. Toss to combine. Taste and season with salt and pepper.
4. Slice the rested steak crosswise against the grain. Divide the salad among plates. Top with the sliced steak and sprinkle with sliced almonds. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of beef?

Yes, you can substitute with sirloin, ribeye or flank steak. Adjust cooking time as needed.

Can I make this salad ahead of time?

The salad is best enjoyed fresh, but you can prep the ingredients in advance. Store the dressing separately and toss just before serving.

What can I use instead of Greek vinaigrette?

You can use a simple lemon-olive oil dressing or any store-bought Greek dressing.