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Green Goddess Inspiration

  • Author: nocrumbsleft
  • Prep Time: 2 hours (marinating)
  • Cook Time: 25 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 5-6 servings
  • Category: Dinner
  • Method: Grilling
  • Diet: Gluten Free


For the dressing: (CLICK HERE for the Whole30 Version) 

  •  3 oil-packed anchovy fillets
  •  3 garlic cloves, chopped fine
  •  1 cup plain Icelandic Provisions Skyr (about 1-1/2 containers) or greek yogurt
  •  1 cup mayonnaise (can use homemade Whole30 mayo)
  •  2 handfuls basil leaves
  •  2 Tbsp tarragon leaves (or more to taste)
  •  1/4 cup parsley
  •  3 Tbsp lemon juice
  •  3 Tbsp olive oil
  •  2 pinches salt (more to taste)

For the Salad:

  •  2 lbs skirt steak
  •  nocrumbsleft Marinated Onions MAGIC ELIXIRS (marinate these a half day ahead and leave on your counter)
  •  1-1/2 lbs fingerling potatoes
  •  16 baby cherry tomatoes, on the vine
  •  1 lb sweet baby peppers
  •  1 lb sugar snap peas
  •  1 bag of beautiful baby lettuces or a couple of small heads of soft lettuce (or any kind you like)

For the steak marinade:


Make the dressing (best if done a day ahead):

  1.  Place all dressing ingredients in a food processor and blitz until well combined and smooth.
  2. Taste the dressing and add salt, pepper, and/or more lemon juice for extra tang if needed.
  3. Place in an airtight container or mason jar and refrigerate overnight, or for at least 2 hours.

Marinate the steak (can be done a day ahead):

  1. In a bowl, combine all marinade ingredients and stir to combine well.
  2. Lay out your steak lengthwise and cut into 4-5 inch pieces.
  3. Place the steak pieces in a container and spoon marinade over the steak. I use my hands to rub the marinade into the steak, being sure to cover all sides thoroughly.
  4. Cover and refrigerate overnight, or for at least 2 hours.


  1. Heat your grill.
  2. Remove the steak from the refrigerator and wipe off the excess marinade off gently with a paper towel. Then brush the outside of the meat lightly with olive oil on all sides.
  3. Grill for 3 minutes a side (for very pink, medium-rare), or more depending on your preference. Remove and let rest.
  4. Roast the vegetables: first thoroughly coat all vegetables with olive oil, salt and pepper. On a clean, hot grill, roast everything, flipping every 3 minutes, until done. Once done, or as brown as you like, place on a sheet tray also on your grill to continue to cook. 
    Technique: When grilling, it’s nice to have a small sheet tray on the grill, so that as things become done, you can move them to the sheet tray. Or, if potatoes are crisp on the outside, but not cooked on the inside, they can continue to cook on the sheet tray.
  5. Here’s the fun part: Place the lettuce on a beautiful platter. Then pour the Green Goddess Dressing into a bowl and place it on the platter as a centerpiece. Using all remaining ingredients, create a flower, being sure to alternate colors. It’s an art project!


There is a difference between cooking and following a recipe. I love to cook seasonally, so feel free to change it up and use what is local and in season in your area. For example, switch out the snap peas for green beans, the fingerling potatoes for sweet potatoes, and if your tomatoes are at the peak of the season, just serve fresh.

Keywords: green goddess salad, homemade green goddess