Name: Steak Salad With Feta Dressing
Total time: 30 minutes
Yield: 4 servings
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)

Ribeye steak romaine lettuce crumbled feta sliced radishes and toasted pita in a lemonymayonnaise dressing on a serving...

Photo by Travis Rainey, Food Styling by Micah Marie Morton, Prop Styling by Christina Allen

There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.

Is there anything better than the combination of juicy steak and crunchy lettuce with a creamy, tangy dressing? Here feta plays the lead, providing a salty and rich base to a blender dressing with Caesar-like intensity. Crisp romaine (or Little Gem, if you can find it) and radishes keep the plate feeling fresh. If you prefer to grill your steak rather than sear indoors, simply toast your pita whole on the grill as well, then tear into pieces before adding to the salad.

Recipe information

Total Time
30 minutes
Yield
4 servings

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)

Preparation

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.