Grilled Steak Salad With Roasted Garlic Buttermilk Dressing Recipe

Name: Grilled Steak Salad With Roasted Garlic Buttermilk Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds heel steak, 1 1/2-inches thick (preferably from a grass-fed, pastured cow); 1 head garlic, peeled; extra virgin olive oil; sea salt and ground black pepper to taste; 1 bunch green onions, divided; 4 hearts romaine; 3 tomatoes; 1 bunch young carrots; 1/4 cup rough chopped flat-leaf parsley, divided; 3 tablespoons mayonnaise; 3 tablespoons sour cream; 1 tablespoon grated Parmesan cheese; 1/2 cup buttermilk; whole wheat naan (optional)

Servings: persons

2 pounds heel steak, 1 1/2-inches thick (preferably from a grass-fed, pastured cow)
1 head garlic, peeled
extra virgin olive oil
sea salt and ground black pepper to taste
1 bunch green onions, divided
4 hearts romaine
3 tomatoes
1 bunch young carrots
1/4 cup rough chopped flat-leaf parsley, divided
3 tablespoons mayonnaise
3 tablespoons sour cream
1 tablespoon grated Parmesan cheese
1/2 cup buttermilk
whole wheat naan (optional)

1
Prepare a hot grill.
2
Remove steak from refrigerator, sprinkle with sea salt and pepper and set aside.
3
Drizzle the garlic cloves with olive oil and sprinkle with sea salt.
4
Wrap tightly in a foil packet.
5
Trim the roots and tops of the green onions; set aside 4 whole green onions and mince the rest.
6
Trim the very top and stem of the romaine hearts, being sure to leave the core intact.
7
Core, deseed and quarter the tomatoes.
8
Trim all but 1/4-inch of the carrot greens, and then peel and halve carrots.
9
Rub all of the vegetables with just a bit of olive oil and sprinkle each with sea salt and pepper.
10
When grill is hot enough that you can only hold your hand over it for a few seconds, set the foil packet of garlic over indirect heat and grill for 15 minutes, or until garlic is soft but not at all burnt.
11
Next, grill all of the vegetables until each side is nicely browned, but not burnt, about 2 minutes a side.
12
Finally, grill the steak, cooking each side for 4 minutes for a medium-rare steak.
13
Rest steak for 5-10 minutes, and cut into 1/2-inch thick slices.
14
If using naan, halve and grill it for 1 minute on each side.

1270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds heel steak, 1 1/2-inches thick (preferably from a grass-fed, pastured cow), 1 head garlic, peeled, extra virgin olive oil, sea salt and ground black pepper to taste, and more.

Yes, Grilled Steak Salad With Roasted Garlic Buttermilk Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Steak Salad With Roasted Garlic Buttermilk Dressing

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