Summer Steak Salad with Tarragon Yoghurt Dressing

Prep
30 minutes
Ingredients

Tarragon Yogurt Dressing Ingredients:

145 g FAGE Total yoghurt 0%, 2%, or 5%

70 g extra virgin olive oil

2 lemons, zested

3 tablespoons lemon juice

1 tablespoon agave or maple syrup

1 tablespoon fresh tarragon, chopped (or ½ teaspoon dried tarragon)

1 tablespoon fresh parsley, chopped

2 teaspoons Dijon mustard

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon ground black pepper

 

Salad Ingredients:

900 g flank steak

Salad mix of your choice

1 corn on the cobb – grilled and kernels stripped

200 g heirloom tomatoes, cut in half

2 avocados, peeled, pitted, and cut into slices

1 small red onion, thinly sliced

150 g feta cheese, crumbled

    Steps
  1. In a blender, combine all dressing ingredients and blend until smooth. Set aside.
  2. Season steak with salt and pepper. Grill to your desired temperature.
  3. Grill corn and slice off the kernels.
  4. Serve steak on top of salad mix, corn, tomato, avocado, red onion, and feta.
  5. Drizzle on tarragon yogurt dressing and serve immediately.