Looking to change up your summertime main dish salads? This recipe for steak salad with creamy garlic-pepper dressing may be just what you’re looking for – I know it was for us! It’s a nice change from our Chef’s Salads (usually made with ham and/or chicken), chicken salads like Spicy Chicken Noodle Salad, or seafood like Greek Tuna salad. Hearty, full of seasonal vegetables and finished with a dressing with two of my favorite spices: garlic and black pepper.
So, as a confession, I’m not much of a steak girl (you’re probably not surprised by that, since this the first recipe with steak in all the years of AOC). I just don’t get the big piece of meat on a plate – supposedly better with blood still oozing from it. Shiver. Since it’s basically wasted on me, I don’t buy it much (one of the benefits of being in control of the shopping, ha!).
But combine steak with a salad? Now that’s a way to enjoy a bit of red meat in my book. Summertime and salads go hand-in-hand for me. Well, and grilling- we flip-flop between these two types of meals all season long. I LOVE main dish salads when it’s warm (by the time winter comes around, I’m ready for warming soups – convenient, no?)- they are easy, healthy, and there are so many ways to make them different and flavorful.
Of course, you can make this salad even easier by using purchased salad dressing, but why would you when it’s just a matter of dumping some common ingredients in a blender and letting it work? You can’t get fresh garlic or just the right amount of black pepper to your taste from the store.
And why am I showing you chopped lettuce? Because as I was chopping I remembered that old wives tale (that I still hear every now and then) that you should never cut lettuce, because it will ‘bruise’ it. What? Crazy. I’m not sure what bruised lettuce looks like, but this isn’t it. I like it chopped – and chopped small enough to fit on a fork, thank you very much. Shaved also works. Big huge pieces that leave dressing dripping from my chin? Not so much. What are your thoughts – do you try to avoid ‘bruising’ lettuce?
Since it’s the main dish, I like to layer the ingredients on a platter – the presentation is nicer and it’s easier for everyone to get even amounts of all the ingredients (in a bowl, heavy ingredients tend to fall to the bottom).
While you can grill steak and add it to the salad warm, this is a perfect way to use leftover steak and get two meals from one. And when it’s hot I’m always looking for meals that need no cooking at all, so a bit of advanced planning like grilling extra one night helps to have a no-cook night later.
The amount pictured, served along with sliced easy artisan bread, fed 3 adults with some left over (and 2 were men), so it really is a satisfying main dish!
- ¾ c. olive oil
- ⅓ c. Greek yogurt (or sour cream)
- 3 TB. lemon juice
- 1 TB. white wine, white balsamic, or rice vinegar (basically a mild vinegar)
- 1 TB. Dijon mustard
- 2 cloves garlic, minced
- 1 tsp. coarse ground black pepper (or to taste)
- ½ tsp. salt (or to taste)
- 1 head romain lettuce, chopped
- ½ lg. sweet onion, sliced and slices cut in half
- 1½-c. cooked garbanzo beans (or 1 can, drained)
- ½ lb. cooked steak, cut into thin strips (can be warm or cold)
- 2 small tomatoes, cut into wedges
- 4 oz. feta cheese, crumbled
- Make Dressing:
- Add all the ingredients to the jar of a blender and whir until blended. Thin with 1-2 TB of water as needed for pouring. (Makes 1¼-c.)
- Make Salad:
- Layer the ingredients in the order listed on a large platter, ending with the feta cheese.
- Drizzle with some of the dressing and pass the rest at the table.
Linking to Weekend ReTreat.