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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.

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