I’m delighted to be back in the kitchen with California-grown olives. This Steak Salad with Creamy Garlic Dressing features California olives and is perfect for late summer and early fall grilling. If you don’t have a grill, the steak and vegetables can easily be finished under the broiler or in a hot skillet.
We developed two versions of the creamy garlic dressing — a dairy version and a Whole30-friendly version — so everyone can enjoy this flavorful, versatile sauce. It’s excellent on steak, roasted chicken, or as a dipping sauce. I love supporting local growers, so I was thrilled to feature California-grown olives in this recipe.
California produces over 95% of the olives grown in the United States, and harvest typically runs from early September through mid-November. After harvest, olives are processed, sorted, and cured at California processing plants — many of which are family-owned and multi-generational.
This recipe is a twofer: a luscious Creamy Garlic Olive Dressing and a Celebration Salad built with skirt steak, olives, fennel, peppers, and potatoes. The combination of charred vegetables, briny olives, peppery arugula, and tender steak makes a satisfying, shareable plate.
If you try the recipe, please rate it and leave a comment to share how it turned out.
Steak Salad with Creamy Garlic Dressing and California Olives
- Author: nocrumbsleft
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Salad
- Diet: Gluten Free
Ingredients
1 pound fingerling potatoes
For the Whole30 Creamy Garlic California Olive Dressing
1½ cups Whole30 mayonnaise
2 garlic cloves, pressed
¼ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
3 tablespoons lemon juice
Kosher salt to taste (about 2 pinches)
2 tablespoons red wine vinegar
5 tablespoons extra virgin olive oil
One 6-ounce can California green or black olives, drained and divided
For the grilled vegetables:
½ pound small bell peppers, whole (or regular bell peppers, halved)
1 bulb fennel, thinly sliced lengthwise
4–6 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
For the meat:
1½ pounds skirt steak
1 tablespoon garlic powder
2 tablespoons extra virgin olive oil
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
For the salad:
4 cups arugula
½ cup California green or black olives, drained
2–3 English cucumbers, sliced
Marinated red onion oil (optional)
Instructions
Parboil the potatoes:
Fill a large pot with water, add salt, and parboil the potatoes for 5–7 minutes. Drain and spread on a baking sheet to cool completely. When cool, slice the potatoes lengthwise and transfer to a large bowl. Set aside.
Make the dressing:
In a blender or with a hand mixer, combine the Whole30 mayonnaise, pressed garlic, parsley, chives, lemon juice, salt, red wine vinegar, olive oil, and about two-thirds of the can of olives. Blend until smooth. Add the remaining olives and pulse a few times so they are coarsely chopped and distributed through the dressing.
Grill the vegetables:
Preheat the grill to 400°F. Add the bell peppers, fennel, and parboiled potatoes to the bowl. Toss with olive oil, salt, and pepper to coat. Place the peppers, fennel, and potatoes cut-side down on the grill. Cook until charred, about 4–8 minutes per side depending on size and grill heat. Check frequently and remove when nicely charred and tender. Set aside.
Note: If you use larger bell peppers, grill them 20–25 minutes, turning occasionally, until softened and charred.
Grill the steak:
Place the skirt steak in a large bowl. In a small bowl, mix the garlic powder, salt, and pepper. Drizzle the olive oil over the steak and rub to coat. Sprinkle the spice mix over the steak. Grill the steak about 3–5 minutes per side, depending on thickness and desired doneness. Remove from the grill and let rest for 10 minutes, then slice across the grain.
Assemble the salad:
Arrange the arugula on a large platter and sprinkle lightly with salt. Arrange the grilled potatoes, peppers, fennel, sliced steak, cucumbers, and olives around the platter in sections. Drizzle with marinated red onion oil if using, and serve with the creamy garlic olive dressing on the side or lightly drizzled over the salad.