Steak Salad Buttermilk Dressing
- Prep Time: 45 minutes to an hour
- Cook Time: 15 to 20 minutes
- Total Time: 1 hour to 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Salads
- Cuisine: American
Ingredients
Note the recipe serves 4; the photos are for two servings.
For all the ingredients, adjust to your taste; I know many will want more steak!
For the Steak:
- 2 8-ounce sirloin steaks
- kosher salt
- cracked black pepper to taste
For the Salad:
- 1 to 2 heads romaine, chopped into bite-sized pieces
- 1/2 pint cherry tomatoes, sliced
- 1 medium cucumber, sliced
- 1 red bell pepper, chunked or several mini bells, sliced
- 1/2 small red onion, thinly sliced
For the Dressing:
- 1/2 cup buttermilk
- 1 to 2 tablespoons Greek yogurt, sour cream, or mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon neutral oil
- 2 to 3 teaspoons thinly sliced chives (substitute with green portion of green onion
- salt and cracked black pepper to taste
Instructions
For the Steak:
Remove from fridge, from about 8 inches above the steak, sprinkle both sides with a couple of 3 finger pinches of salt. Place on wire rack for 45 minutes to an hour; if going longer refrigerage, but remove about half an hour before cooking.
- If grilling outside, preheat 1/2 grill to medium high.
- If using a grill pan, preheat preferably cast iron grill pan, over high heat. (You may wish to use the hood fan.)
Place steaks on the hot side of the grill or the grill pan at an angle. Weigh with a press (or heavy pan) until grill marks form. Turn 45 degrees in the opposite direction, do the same. Repeat for the other side.
- On outside grill, move steak to the cool side of the grill, place the thermometer, cover the grill and allow to come up to desired temperature.
- Inside, move grill pan to empty (not on) burner, place thermometer and allow to come to desired temperature. If necessary, turn the heat to medium.
For temperatures, see chart in body of text. Allow steaks to rest, lightly covered, for five to 10 minutes.
For the Salad:
Arrange ingredients attractively on a platter (leave room to add the steak). When finished and ready to serve, add the steak, and drizzle the salad with dressing. Pass any additional dressing at the table.
For the Dressing:
Add all ingredients to a jar. Shake well.
Nutritional Information for Dressing Only; the salad has a lot of variables.
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 157 | |
| % Daily Value * | |
| Total Fat 13 g | 21 % |
| Saturated Fat 13 g | 64 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 4 mg | 1 % |
| Sodium 338 mg | 14 % |
| Potassium 260 mg | 7 % |
| Total Carbohydrate 5 g | 2 % |
| Dietary Fiber 1 g | 5 % |
| Sugars 4 g | |
| Protein 7 g | 14 % |
| Vitamin A | 45 % |
| Vitamin C | 52 % |
| Calcium | 13 % |
| Iron | 5 % |