steak salad with creamy dressing
ingredients
steak
2 striploin steaks 1” thick, about 8-12 oz
1 tablespoon olive oil
salt + pepper to taste
1 Tbsp salted butter
dressing
½ cup mayonnaise
¼ cup sour cream
1 tablespoon white wine vinegar
2 tablespoons fresh parsley chopped
1 teaspoon Dijon mustard
1 clove garlic, minced
½ teaspoon onion powder
salt + pepper to taste
salad
1 heart romaine, chopped
2 cups arugula
½ cup red onions, thinly sliced
2 cups cherry tomatoes, halved
1 avocado, thinly sliced
½ cup crumbled feta cheese
method
steak
Remove steaks from the fridge and rest 20 minutes at room temperature. While the steak is resting, wash and chop the remaining ingredients.
Rub steak with olive oil and season with salt + pepper or steak seasoning.
Preheat the grill to medium-high heat. Add the steaks to the grill and cook for 5-6 minutes. Flip steaks and cook for an additional 6-8 minutes or until it reaches 135°F or desired doneness.
Remove steaks from the skillet and top with 1 tablespoon of salted butter. Rest at least 5 minutes before cutting.
dressing
Place the dressing ingredients in a jar with a tight-fitting lid and shake well to combine.
salad
Place romaine, arugula, and onions in a large bowl and add half of the dressing. Toss to combine.
Slice the steak after it has rested. Place it on the salad with remaining ingredients. Drizzle with remaining dressing.
*recipe from spendwithpennies.com
