Last Updated on March 17, 2022
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.
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.
Beth Lipton is a Brooklyn-based recipe developer and food/wellness writer. Her work has appeared in Clean Eating, Paleo magazine, FoodNetwork.com, Well+Good, and more. She is the former food director at Health magazine and serves as the resident chef at Middleberg Nutrition. Beth is currently working on a cookbook with healthy, animal protein forward recipes.