This post may contain affiliate links. Please see our disclosure policy.
This Steak and Green Bean Salad recipe, served on a bed of watercress and drizzled liberally with a deliciously umami yogurt Caesar salad dressing before being showered by chopped walnuts and parmesan is the steak salad recipe to serve this summer! It’s great for a light dinner, or to serve for lunch alongside crusty bread or buttered potatoes.
We love a good, hearty salad that you can layer up onto a serving platter before covering in a delicious dressing. They look impressive when you serve them to guests, but they’re also so easy to make!
This Steak Caesar Salad recipe ticks all those boxes.
Also, once you’ve made the NutriBullet yogurt caesar dressing once, it will become your go-to simple creamy dressing situation all summer long!
Ingredients
- thick sirloin steak (you can use other cuts, but sirloin will give you the best slices)
- trimmed green beans (it is better to buy them whole and trim them yourself)
- parmesan (pecorino or grana padano would make good substitutes)
- full fat Greek yogurt (don’t skimp on this – a low fat version will make a runny dressing!)
- anchovies (make sure you’ve rinsed them well if you’re using the ones packed in salt, not oil)
- garlic
- extra virgin olive oil
- lemon
- walnuts (toasted hazelnuts or flaked almonds would work well here too)
- watercress (or pea shoots)
- tarragon
Frequently Asked Questions
If you’re not a vegetarian, grilled chicken would be delicious here, as would grilled salmon or trout fillets roughly flaked if you’re a pescatarian. If you are vegetarian, omit the steak (and make sure you’re using vegetarian friendly cheese) and replace it with three soft boiled eggs, cut in half and served yolk-side up.
I’ve not tried it, but it should work with your favourite dairy-free parmesan substitute, and I’d use soy yogurt for a neutral flavour, rather than something like coconut yogurt that, whilst delicious, will add unwanted tropical flavours to the dish.
You Might Also Enjoy
- Best Rib Eye Steak Sandwich with Bernaise Butter Sauce
- Easy Steak and Garlic Green Beans
- Tuna Steak Salad with Mustard Dressing
- Easy Greek Chicken Chopped Salad Recipe
- Courgette Ribbon Salad with Lemon Dressing
Steak and Green Bean Salad with Yogurt Caesar Dressing
Ingredients
- 1 thick 400g sirloin steak
- 150 g green beans, trimmed
- 30 g parmesan, finely grated (plus extra shavings for serving)
- 100 g Greek yogurt, full fat
- 3 anchovies
- 1 small garlic clove
- 50 ml extra virgin olive oil
- 1/2 lemon, juiced
- 50 g walnuts
- 100 g watercress
- handful of tarragon leaves, chopped
Instructions
- Remove your steaks from the fridge around 1 hour before cooking. This helps you get a more even cook.
- Bring a pan of well salted water to the boil. Add the green beans and cook for 3 mins. Drain and cool down in ice water.
- Into a blender or nutri bullet add the parmesan, the Greek yoghurt, anchovies, garlic, olive oil and lemon juice. Season with salt and blend until super smooth, chill until needed.
- Toast the walnuts in a dry frying pan for 3-5 mins or until they start smelling nutty and toasted. Roughly chop and set aside to cool down.
- Heat a griddle pan over a high heat until almost smoking. Season with flaky sea salt on both sides.
- Griddle the steak on each side for 3 mins then set aside and 1 minute on the fatty edge to render it. Remove from the pan and cover for 10 mins.
- Toss half the dressing with the cooked green beans, watercress, herbs and half the nuts. Slice the steaks.
- Arrange the dressed salad on a large serving platter. Top with the steak, remaining nuts, some shaved parmesan, some black pepper and a drizzle of olive oil.
This is so good I’ve made it over and over again. Either for a great easy dinner or to impress friends without the extra leg work. So tasty!