Dinner Tonight: Steak Salad with Chive-Yogurt Dressing
As soon as I discovered that you could put steak in a salad, I was sold. I love everything about it: the way it turns a light course into a full meal, the balance of vegetables and protein, the heat of the steak gently wilting the greens. It's probably one of my favorite summer meals.
After trying a few different recipes I've found that dairy-based dressing work the best to tie all the flavors together. This improvised dressing came from that idea—it's based on a huge bundle of chives and some good thick yogurt I had in the fridge. Everything went into the blender, including lemon juice for acidity and black pepper for some punch. Leftover steak made this a five-minute dinner, but some warm skirt steak thinly sliced would have been my go-to cut for this, which is what is called for in the recipe below.
About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.
Ingredients
- 1 pound skirt steak
- Olive oil to coat steak
- 1 bunch chives, roughly chopped
- 3/4 cup thick yogurt, preferably Greek
- 1 tablespoon lemon juice
- 2 tablespoons mayonnaise
- Salt and pepper to taste
- 4 large handfuls mixed greens
- 1 bell pepper, chopped
Procedures
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1
Season the steak with salt and pepper and coat with a little olive oil. Grill over high heat until desired doneness, outside or in a grill pan. Allow to rest for 3-4 minutes, then slice thinly across the grain. Alternatively, use leftover grilled steak and slice thinly.
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2
In the meantime, combine the remaining ingredients minus the salad greens and bell pepper in a food processor or blender. Process or blend until smooth, and season to taste. Adjust acidity or thickness with lemon juice and mayonnaise as needed.
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3
Toss the greens with the bell pepper and divide amongst plates. Top with the warm steak, and drizzle with dressing.
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