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.
- 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
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.
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.
Toss the greens with the bell pepper and divide amongst plates. Top with the warm steak, and drizzle with dressing.