Little Gem Summer Veggie and Steak Salad with Basil Yogurt Dressing
Avocado, basil, corn, cucumber, cucumber salad, featured, greek yogurt, lettuce, little gem salad, steak, tomatoes, yogurt dressing
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Little Gem Summer Veggie and Steak Salad with Basil Yogurt Dressing
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If you’re craving a hearty yet fresh summer salad, this Little Gem Summer Veggie and Steak Salad with Basil Yogurt Dressing is exactly what you need. While I’m known for my lettuce-free salads, I love to celebrate the season’s vibrant bounty with a crisp, vibrant salad like this one. Featuring crunchy Little Gem lettuce as the perfect base, this salad is piled high with fresh summer veggies and tender, juicy steak slices for a satisfying and balanced meal that’s ideal for warm-weather lunches or light dinners.
When it comes to steak, I prefer using flank steak for my salads because it slices beautifully and cleanly which is vital to a pleasurable salad eating experience. Other cuts require more knife work…which is fine on a dinner plate, but on a salad, runs the risk of sending half the salad onto the table when you cut into it. This recipe calls for 1.5-2 pounds of flank steak, trimmed of excess fat, and marinated in a flavorful mix of Worcestershire sauce, soy sauce, honey, olive oil, dried oregano, and freshly grated garlic. The marinade tenderizes the meat and infuses it with a savory-sweet depth, while the lean cut ensures each bite is juicy and perfectly complements the fresh vegetables.
The star of this salad is the vibrant basil yogurt dressing, which adds a creamy, herbaceous zing that elevates every bite. Made with fresh basil, tangy yogurt, scallions and lemon, this dressing refreshes the palate and pairs beautifully with the smoky char on the steak and the crisp crunch of summer veggies like cherry tomatoes, cucumbers, and radishes. Together, these elements create a lively, satisfying salad that feels indulgent without being heavy — the perfect way to celebrate summer’s freshest flavors.
Ingredients
1.5-2 lbs. flank steak
4 tbsp Worcestershire sauce
4 tbsp soy sauce
1 1/2 tbsp honey
2 tsp olive oil
1/2 tsp dried oregano
2 garlic cloves, grated minced
1/2 tbsp high heat cooking oil
6 little gem lettuces, washed and dried
2 Persian cucumbers, sliced on a mandoline (also please use a cut glove)
1 cup halved cherry tomatoes
2 radishes, thinly sliced on a mandoline (also please use a cut glove)
1 1/3 cups of cooked corn kernels (cut from 2 large cobs)
2 medium avocados, sliced
Kosher salt
black pepper
- Basil Yogurt Dressing
16 oz. Greek yogurt
6 scallion tops, rinsed well and cut into 2-3 inch pieces (or 3 whole scallions, if you like a little more “bite”)
2 oz. basil, clean and dry (about two large handfuls), plus more for garnish
2 tbsp extra virgin olive oil
2 lemons, juiced
scant 1/2 tsp sugar
1-2 tbsp cool water
1/2 tsp Kosher salt, plus extra for seasoning to taste
black pepper
Directions
- Little Gem Summer Veggie and Steak Salad with Basil Yogurt Dressing
- In a shallow dish or resealable bag, combine the Worcestershire, soy sauce, honey, olive oil, dried oregano, and garlic. Add the flank steak and coat well. Let marinate at room temperature for 30 minutes, or refrigerate for up to 4 hours (bring to room temp before cooking if chilled).
- Prepare the dressing using the directions below.
- Preheat your grill or grill pan over medium-high heat. Remove the steak from the marinade and pat lightly with paper towels to remove excess moisture. Rub the steak with high-heat cooking oil (and lightly oil grill grates as well). Grill steak for about 4–5 minutes per side, or until medium-rare (internal temp of 130–135°F). Let rest for 5–10 minutes, then slice thinly against the grain. Toss the lettuce, cucumber, tomato, radish and corn with a small amount of dressing. Top the dressed salad with the sliced flank steak and dress as desired. Season to taste and serve immediately.
- Basil Yogurt Dressing
- Prepare dressing by blending together the yogurt, scallion tops, basil, olive oil, lemon juice, sugar, and 1/2 tsp Kosher salt. Add cool water, 1 tbsp at a time, blending after every addition, to thin to drizzling consistency. Season to taste with more salt and pepper.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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