Recipe courtesy of Patrick Decker
Steak House Chopped Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 618
- Total Fat
- 41
- Saturated Fat
- 14
- Carbohydrates
- 20
- Dietary Fiber
- 10
- Sugar
- 7
- Protein
- 45
- Cholesterol
- 145
- Sodium
- 1328
- Total: 35 min
- Active: 25 min
Ingredients
1 tablespoon olive oil or canola oil
1 1/2 pounds well-marbled steaks, such as hangar or flank
Salt and ground black pepper
For the dressing:
1/2 cup sour cream
2 tablespoons mayonnaise
1/3 cup buttermilk
1 small shallot, finely chopped or grated
1 garlic clove, grated or pasted
1 teaspoon Dijon mustard
Juice of 1/2 lemon
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh flat-leaf parsley
Few dashes hot sauce
2 ounces blue cheese, crumbled as needed
Salt and ground black pepper
1 large head romaine, roughly chopped
1/2 pint cherry tomatoes, halved
4 to 5 radishes, coarsely chopped
1 ripe avocado, pitted and chopped
Directions
- Place a heavy-bottomed skillet or a cast-iron skillet over medium heat with the oil. Season steaks liberally with salt and pepper, and cook to desired doneness, turning once, about 5 minutes per side for medium (for a steak that is 1-inch thick). Let steaks rest for 10 minutes before slicing.
- While steaks are cooking, prepare dressing: In a large mixing bowl, whisk together all ingredients for dressing, and adjust seasoning as needed with salt, pepper and more lemon juice.
- To serve, toss lettuce, tomatoes, radishes and avocado with prepared dressing, then divide among serving plates. Thinly slice steaks and top each salad.