Steak Salad with Black Peppercorn Yogurt Dressing

For a hearty one-dish salad, toss tender strips of beef tenderloin with crisp salad greens, mushrooms, cucumbers, and bell peppers. Dress it with a tangy mix of Greek yogurt, buttermilk, garlic and apple cider vinegar, and serve as a main dish.
Steak Salad

Steak Salad

  • Duration
  • Prep Time
  • 4Servings


  • 4 cups chopped iceberg lettuce

  • 4 cups chopped arugula 

  • 4 cups chopped romaine lettuce

  • 2 cups thinly sliced mushrooms 

  • 1 medium red bell pepper, sliced into thin strips

  • 1 cucumber, peeled and thinly sliced 

  • ½ medium red onion, thinly sliced

  • Olive oil cooking spray 

  • 10 oz beef tenderloin, trimmed of visible fat and cut into 3-inch-long strips, (1⁄8-inch thick and ½-inch wide) 

  • 4 tbsp peeled and chopped avocado


  • ½ cup nonfat plain Greek-style yogurt

  • ½ cup low-fat buttermilk

  • 1 tsp whole black peppercorns, crushed or ground 

  • 2 cloves garlic, crushed

  • 2 tsp apple cider vinegar

  • ¼ tsp sea salt


1. Set oven to broil on low. In a large bowl, combine iceberg, arugula and romaine lettuces. Divide greens among 4 plates. Arrange ½ cup mushrooms and quarter of each red pepper, cucumber and onion on each plate of greens. 

2. Prepare Black Peppercorn Yogurt Dressing: In a small bowl, whisk together yogurt, buttermilk, peppercorns, garlic and vinegar until smooth and incorporated. Season with salt and whisk again. 

3. Mist a small baking pan or stone with cooking spray. Place beef strips on pan and broil for 6 minutes, turning once after 3 minutes. Divide beef among salads (about 2½ oz each). Drizzle each with ¼ cup Black Peppercorn Yogurt 

Nutrition Information

  • Serving Size: 1
  • Calories: 187
  • Carbohydrate Content: 15 g
  • Cholesterol Content: 39 mg
  • Fat Content: 5 g
  • Fiber Content: 5 g
  • Protein Content: 22 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 220 mg
  • Sugar Content: 8 g
  • Monounsaturated Fat Content: 2 g
  • Polyunsaturated Fat Content: 0.5 g