Steak Salad With Feta Dressing

Preheat oven to 425°. Pat 2 thick-cut boneless rib-eye steaks (about 1 lb. each) dry with paper towels; season all over with kosher salt. Let sit while you make the dressing.

Step 2

Combine 1 garlic clove, finely grated, 6 oz. feta, ¼ cup fresh lemon juice, 2 Tbsp. mayonnaise, 1 Tbsp. honey, 1 Tbsp. extra-virgin olive oil, a pinch of kosher salt, and 3 Tbsp. water in a blender, season with freshly ground pepper, and blend until smooth. Set dressing aside.

Step 3

Heat a dry large cast-iron skillet over medium-high until very hot. Rub a bit of oil all over steaks and cook until deeply browned underneath, about 5 minutes. Turn and cook on other side until deeply browned and an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, 3–4 minutes, depending on thickness. Transfer steaks to a cutting board; let rest 10 minutes. Slice against the grain.

Step 4

While steaks are resting, remove pan from heat and place 2–3 pitas, torn into large pieces, in pan. Drizzle generously with oil, sprinkle with a big pinch of salt, and toss to coat. Arrange in an even layer, then transfer pan to oven and bake pita, tossing halfway through, until deep golden brown and crisp, 4–8 minutes, depending on the brand.

Step 5

Transfer pita to a large bowl and add 2 medium heads of romaine, coarsely chopped, 4 small or 1 large radish, trimmed, thinly sliced, and ½ cup (packed) tender herbs (such as parsley, cilantro, and/or dill). Drizzle about half of reserved dressing over and toss salad to coat.

Step 6

Divide sliced steak among plates. Mound some salad alongside each; season with pepper and drizzle remaining dressing over.

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Yield

4

Rating

—

Ingredients

2 thick-cut boneless rib-eye steaks (about 1 lb. each)

Kosher salt

1 garlic clove, finely grated

6 oz. feta

¼ cup fresh lemon juice

2 Tbsp. mayonnaise

1 Tbsp. honey

1 Tbsp. extra-virgin olive oil, plus more

Freshly ground pepper

2–3 pitas, torn into large pieces

2 medium heads of romaine, coarsely chopped

4 small or 1 large radish, trimmed, thinly sliced

½ cup (packed) tender herbs (such as parsley, cilantro, and/or dill)

Instructions

Step 1

Preheat oven to 425°. Pat 2 thick-cut boneless rib-eye steaks (about 1 lb. each) dry with paper towels; season all over with kosher salt. Let sit while you make the dressing.

Step 2

Combine 1 garlic clove, finely grated, 6 oz. feta, ¼ cup fresh lemon juice, 2 Tbsp. mayonnaise, 1 Tbsp. honey, 1 Tbsp. extra-virgin olive oil, a pinch of kosher salt, and 3 Tbsp. water in a blender, season with freshly ground pepper, and blend until smooth. Set dressing aside.

Step 3

Heat a dry large cast-iron skillet over medium-high until very hot. Rub a bit of oil all over steaks and cook until deeply browned underneath, about 5 minutes. Turn and cook on other side until deeply browned and an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, 3–4 minutes, depending on thickness. Transfer steaks to a cutting board; let rest 10 minutes. Slice against the grain.

Step 4

While steaks are resting, remove pan from heat and place 2–3 pitas, torn into large pieces, in pan. Drizzle generously with oil, sprinkle with a big pinch of salt, and toss to coat. Arrange in an even layer, then transfer pan to oven and bake pita, tossing halfway through, until deep golden brown and crisp, 4–8 minutes, depending on the brand.

Step 5

Transfer pita to a large bowl and add 2 medium heads of romaine, coarsely chopped, 4 small or 1 large radish, trimmed, thinly sliced, and ½ cup (packed) tender herbs (such as parsley, cilantro, and/or dill). Drizzle about half of reserved dressing over and toss salad to coat.

Step 6

Divide sliced steak among plates. Mound some salad alongside each; season with pepper and drizzle remaining dressing over.

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