Green Goddess Steak Salad
October 29, 2025
If you’re after a tasty high-protein meal, then this Green Goddess Steak Salad is for you. Using our Chilli Pesto, this salad is both delicious and nutritious.
Ingredients
For the steak:
- 2 sirloin steaks, at room temperature
- Salt and pepper
- 2 tbsp vegetable oil (or any neutral oil)
for the dressing:
- ½ cup flat-leaf parsley, roughly chopped
- ½ cup basil leaves
- ¼ cup mint leaves
- 2 tbsp dill fronds
- 2 spring onion (white parts), chopped
- ½ small avocado
- 1 garlic clove
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ cup Greek yoghurt
- 3 tbsp extra virgin olive oil
- 2 tbsp Bippi’s Chilli Pesto
- Pinch of salt and pepper, to taste
for the salad:
- 1 cup rocket leaves
- 2 cups cos lettuce, shredded
- 2 tbsp chives, finely chopped
- 2 spring onions (green parts), thinly sliced
- 100g feta, crumbled
Instructions
- Remove steaks from the fridge and let sit at room temperature for 30 minutes.
- Place all dressing ingredients in a blender or food processor and blitz until smooth and creamy. Set aside.
- If the steak has a thick fat cap, score lightly without cutting into the meat. Pat steaks completely dry with paper towels, then season generously with salt and pepper.
- Heat a cast-iron or stainless steel pan over medium-high heat. Add oil and swirl to coat. The pan should be very hot - a drop of water should sizzle immediately.
- Add the steaks, pressing firmly so they make full contact with the pan. Sear for 2 minutes, or until a golden crust forms. Flip and sear the other side for 1–2 minutes.
- Turn the steak on its side so the fat cap makes contact with the pan and cook for another 30-60 seconds, or until cooked to your liking (medium-rare: 57°C).
- Transfer steaks to a wire rack to rest for 5-10 minutes before slicing thinly against the grain.
- To assemble the salad, toss rocket, cos, chives, spring onions, and feta in a large bowl with the dressing. Arrange on a platter, top with sliced steak and garnish with extra feta and chives.
Make it with
