Garlic Oregano Rib-Eye Steak with Greek Salad and Yogurt Dill Dressing

This vibrant dish brings together a perfectly seared rib-eye steak and a crisp Greek salad for a satisfying meal that’s ready in no time. The steak is seasoned with garlic and oregano, then pan-seared to juicy perfection. Meanwhile, a colorful mix of mixed greens, cucumber, grape tomatoes and briny feta is tossed in a creamy yogurt dill dressing.

Topped with crunchy sliced almonds, this plate is a delightful balance of flavors and textures. It’s an ideal choice for a quick weeknight dinner that feels special without the fuss.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView 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

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 rib-eye steak dry with paper towels. Season on all sides with half the garlic powder, half the oregano, salt and pepper. (For 4 servings, use all the garlic powder and all the oregano.)
2. 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 desired doneness, about 5-7 minutes per side for medium. Transfer to a cutting board and let rest.
3. While the steak cooks, wash and dry the produce. Pick the dill fronds and finely chop them. Trim the mini cucumber, halve lengthwise, then slice crosswise into half-moons. Halve the grape tomatoes.
4. 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.
5. Slice the rested steak 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 steak?

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

What can I use instead of Greek vinaigrette?

A simple lemon-oregano vinaigrette works well: whisk olive oil, lemon juice, dried oregano, salt and pepper.

How do I make this dairy-free?

Omit the feta and yogurt or use dairy-free alternatives. The dressing can be made with a dairy-free yogurt.