Green Goddess Steak Salad

Last Updated on April 10, 2024

We love a trendy dish from TikTok, including Melissa Ben-Ishay’s green goddess salad. So we decided to make our own version, featuring ribeyes, of course. The luscious, seared steak transforms the crunchy, refreshing salad into a protein-rich, satisfying meal.

The dressing is our take on the classic green goddess, with tons of herbs, lemon juice, garlic, and a touch of salt and umami from anchovies. You’ll have dressing left over; use it as a dip, or drizzle it on cooked salmon.

Green Goddess Steak Salad

3.17 from 6 votes
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Protein: Beef
Cut: Ribeye Steak
Course: Lunch, Main Course
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4


For the dressing

  • 2 tablespoons extra virgin olive oil
  • 3 scallions white and light green parts, minced (about ¼ cup)
  • 2 cloves garlic minced (2 teaspoons)
  • ½ cup fresh parsley leaves
  • 1 tablespoon chopped fresh tarragon
  • 1 teaspoon dried dill
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 oil-packed anchovy filets
  • ¼ cup Greek yogurt
  • 3 tablespoons mayonnaise
  • Fine sea salt and freshly ground black pepper

For the steak

  • 1 tablespoon avocado oil
  • 4 10-ounce ribeye steaks at room temperature
  • 1 fat clove garlic peeled, smashed
  • 1 tablespoon unsalted butter

For the salad

  • 5 cups chopped romaine or torn Bibb lettuce
  • ½ English cucumber quartered lengthwise, chopped (about ⅔ cup)
  • 4 radishes trimmed, thinly sliced
  • ½ ripe avocado chopped
  • Flaky sea salt optional


For the dressing:

  • In a small, unheated skillet, combine the olive oil, scallions, and minced garlic. Turn the heat to low and cook, stirring, until the mixture begins to sizzle. Sizzle for 1 minute, then transfer to a small bowl to cool.
  • In a blender or small food processor, combine the parsley, tarragon, dill, lemon zest and juice, anchovies, yogurt, and mayonnaise; pulse to combine. Add the garlic mixture and process until blended and smooth. Taste and season with salt and pepper. (Yield: ¾ cup. You can make the dressing up to 2 days ahead; keep covered and refrigerated. Stir before using.)

For the steak:

  • Heat a large heavy or cast-iron skillet over medium-high heat until hot. Add the avocado oil; swirl to coat the bottom of the skillet. Season the steaks generously with salt and lightly with pepper; place in the skillet. Cook until seared on one side, 2 to 3 minutes, then flip. Add the garlic clove and butter. When butter melts, tilt the pan and use a spoon to baste the steak with the butter.
  • Continue to cook, basting and turning the steak a few more times, until the internal temperature reaches 130ºF (for medium/medium-rare), 2 to 4 minutes longer, depending on thickness. Transfer to a cutting board, tent with foil to keep warm, and rest the steak for 5 to 10 minutes.

For the salad:

  • In a large bowl, combine the lettuce, cucumber, and radishes. Season lightly with salt and pepper. Add 2 tablespoons of the dressing; toss. (Add more dressing 1 tablespoon at a time until it’s dressed as you like it.) Divide the salad among 4 shallow bowls. Sprinkle with the avocado.
  • Slice the steak against the grain and divide it among the bowls. Sprinkle the steak with flaky sea salt, if desired, and serve.
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Beth Lipton is a Brooklyn-based recipe developer and writer specializing in food and wellness. Her work has appeared in Clean Eating, Paleo magazine,, Well+Good, Outside, and more. Beth's latest cookbook, Carnivore-ish, featuring 125 animal protein-forward recipes, is available now.