A bright lemon, garlic and tarragon vinaigrette coats this salad topped with grilled steak. Since the grill is already fired up, we throw on some bread for homemade croutons.

EatingWell.com, April 2022


Credit: Charlotte & Johnny Autry

Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Whisk lemon juice, vinegar, mustard, grated garlic, tarragon, 1/8 teaspoon salt and crushed red pepper in a large bowl. Slowly whisk in 4 tablespoons oil. Transfer 2 tablespoons of the dressing to a small bowl. Add kale, onion, olives and feta to the large bowl and toss to coat.

  • Brush steak with the remaining 1 tablespoon oil and grill, flipping once, until an instant-read thermometer inserted into the thickest part registers 125°F for medium-rare, 6 to 12 minutes. Transfer to a clean cutting board and let rest for 10 minutes. Grill bread until golden brown, 45 to 60 seconds per side. Rub halved garlic clove on both sides of the bread. Coarsely chop the bread.

  • Add the croutons to the salad and toss to coat. Thinly slice the steak against the grain and sprinkle with the remaining 1/8 teaspoon salt. Top the salad with the steak and drizzle with the reserved 2 tablespoons dressing.

Nutrition Facts

3 oz. steak & 2 cups salad
470 calories; protein 30g; carbohydrates 14g; dietary fiber 4g; sugars 2g; fat 32g; saturated fat 8g; mono fat 19g; poly fat 2g; cholesterol 82mg; vitamin a iu 2409IU; vitamin b3 niacin 5mg; vitamin b12 4mcg; vitamin c 19mg; vitamin d iu 2IU; vitamin e iu 4IU; folate 24mg; vitamin k 87mg; sodium 695mg; calcium 300mg; chromium 1mcg; iron 4mg; magnesium 45mg; phosphorus 309mg; potassium 804mg; zinc 6mg; omega 6 fatty acid 2g; niacin equivalents 10mg; selenium 24mcg.