Search for recipes, cooking guides, how to videos, and tips from our chefs.

Mediterranean Steak Salad with Lemon and Dill Greek Yogurt Dressing

  • 1 hour
  • 4 Servings
  • stove
  • beginner
Steaks

Bring the flavors of the Mediterranean to your backyard with this salad recipe from chef/influencer Mandy Tanner. Traditional ingredients found in the sunny and mild climate of the Mediterranean region includingKalamata olives, feta cheese and chickpeas, are the foundation of this salad. Snake River Farms American Wagyu steak cuts are lightly seasoned and bring flavor and substance. Mandy has created a tangy lemon and dill Greek yogurt dressing that brings brightness and an authentic touch to this one dish meal.

Ingredients

  • SRF Steak Cuts

    • 1 package (1 lb.) Snake River Farms Black Grade Steak Cuts Buy Now +
    • 1 tablespoon SRF Signature Steak Seasoning, alternatively salt and pepper Buy Now +
    • 2 tablespoon olive oil
  • Lemon and Dill Greek Yogurt Dressing

    • 1/3 cup olive oil
    • 1/2 cup Greek yogurt, plain
    • 1 teaspoon lemon zest
    • 2 tablespoons lemon juice
    • 1-2 tablespoons white wine vinegar
    • 2 tablespoon fresh Italian Parsley
    • 2 tablespoon fresh dill
    • 1 teaspoon SRF Signature Steak Seasoning, alternatively 1/4 tsp each garlic powder, salt, and pepper Buy Now +
  • Roasted Peppers

    • 2 whole roasted bell peppers, cut into ¼ in strips
  • Crispy Chickpeas

    • 1 can garbanzo beans (chick peas), drained and rinsed
  • Crispy Fried Shallots

    • 1 shallot, sliced thin
  • Mediterranean Salad

    • Prepared SRF Steak Cuts
    • Prepared Lemon and Dill Greek Yogurt Dressing
    • 3 cups mixed greens, spring mix or whatever is available
    • 2 whole roasted bell peppers, cut into ¼ in strips
    • 1 can garbanzo beans (chick peas), drained and rinsed
    • 2 teaspooons season salt, alternatively 1/2 tsp of each paprika, garlic powder, salt
    • 2 tablespoons olive oil, plus more for frying shallots
    • ¼ cup sliced cucumber
    • ¼ cup grape or cherry tomatoes, halved
    • ¼ cup feta cheese, crumbled
    • ¼ cup kalamata olives, pitted
    • 1 shallot, sliced thin
    • 1 tablespoon flour
    • 2 tablespoon butter
    • For garnish, mint, dill and parsley leaves
    • Salt, as desired
    • Pepper, as desired

Directions

SRF Steak Cuts

  • Season the SRF Steak Cuts generously with SRF Signature Steak Seasoning.

    1
    Done
    1 Minute
  • Heat a cast iron skillet over medium-high heat on your grill or stovetop.

    2
    Done
    3 Minutes
  • Add 2 tbsp olive oil and cook the SRF Steak Cuts for 1-2 minutes per side, until browned.

    Alternatively, place the seasoned steak cuts on a skewer and grill over high heat until nicely browned and cooked to desired internal temperature.

    3
    Done
    4 Minutes

Lemon and Dill Greek Yogurt Dressing

  • Place all ingredients in a blender and blend until smooth.

    Adjust seasoning as desired.

    1
    Done
    2 Minutes
  • Keep covered and refrigerated until ready to serve.

    Dressing can be made a day ahead.

    2
    Done
    1 Minute

Roasted Peppers

  • Roast peppers at 425°F for 25 minutes on the grill or in the oven on a sheet pan, turning occasionally. The skins should begin to puff up and blacken a bit.

    1
    Done
    25 Minutes
  • Place the roasted peppers in a bowl and cover with plastic wrap and let sit for 10-15 minutes.

    2
    Done
    15 Minutes
  • Remove the seeds, stems, and skins. Rinse the peppers with cold water to assist in removing the skins.

    3
    Done
    3 Minutes
  • Drizzle with olive oil and refrigerate until ready to use. These can be made a few days in advance.

    4
    Done
    2 Minutes

Crispy Chickpeas

  • Set your grill or oven to 425°F.

    1
    Done
    1 Minute
  • Place the drained and rinsed chickpeas on a small sheet pan, and pat dry with a paper towel.

    2
    Done
    2 Minutes
  • Drizzle with 2 tbsp olive oil, and season generously with season salt.

    3
    Done
    2 Minutes
  • Bake on the sheet tray for 25 minutes, until the chickpeas are golden and crispy.

    Set aside to cool.

    4
    Done
    25 Minutes

Crispy Fried Shallots

  • In a small skillet over medium heat, heat 2 tbsp of each, butter and olive oil.

    1
    Done
    2 Minutes
  • In a small bowl, toss the thinly sliced shallots with flour, just to coat them.

    Season lightly with salt.

    2
    Done
    3 Minutes
  • Fry until crispy and lightly browned, about 2 minutes.

    Remove from pan and drain on a paper towel.

    These can be made a few hours in advance and stored at room temperature.

    3
    Done
    2 Minutes

Mediterranean Salad

  • On a large platter, arrange your greens.

    1
    Done
    2 Minutes
  • Top with the roasted peppers, kalamata olives, tomatoes, cucumbers, crispy chickpeas, fried shallots, SRF Steak Cuts, feta cheese crumbles, and optional dill, mint, parsley leaves, if desired.

    2
    Done
    3 Minutes
  • Drizzle with Lemon and Dill Greek Yogurt Dressing, and sprinkle with salt and pepper if desired.

    Enjoy!

    3
    Done
    1 Minute