GIANT STEAK SALAD

Giant Steak Salad image

Provided by Food Network

Categories main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 26

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1 cup buttermilk
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons extra-virgin olive oil
Zest of 1 lemon plus 2 tablespoons freshly squeezed juice
Kosher salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 small garlic clove, finely chopped
2 pounds skirt steak, trimmed of excess fat, cut crosswise into 3 pieces
2 teaspoons ground coriander
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for brushing
8 cups baby arugula
1 small bunch watercress, tough stems removed
2 red Belgian endives, trimmed and separated into leaves
1 cup multi-colored cherry tomatoes
2 large ripe heirloom tomatoes, cut into wedges
2 ripe peaches, cut into wedges
4 assorted radishes, trimmed and thinly sliced
1 cup mixed soft fresh herbs such as parsley leaves, chives and dill
1/2 cup finely crumbled feta
1/4 cup roasted salted sunflower seeds
Flaky sea salt, for serving

Steps:

Prepare a grill for medium-high heat.
For the dressing: whisk together the buttermilk, mayonnaise, sour cream, olive oil and lemon juice in a medium bowl. Add the lemon zest, 1/2 teaspoon salt, 1 1/2 teaspoons pepper, parsley, chives, dill and garlic and whisk until smooth. Refrigerate while you make the salad.
For the salad: sprinkle the steak all over with the coriander and paprika. Season with salt and pepper and brush with olive oil. Grill the steak until well charred, flipping once, about 4 minutes per side for medium rare, depending on the thickness of the steak. Let rest on a cutting board while you assemble the salad.
Scatter the arugula, watercress and red endive on a large serving platter. Arrange the tomatoes, peaches and radishes over the greens. Sprinkle with herbs, feta and sunflower seeds.
Thinly slice the skirt steak across the grain and arrange on a platter over a swipe of lemon-herb dressing. Top with flaky sea salt and more herbs. Serve the steak and remaining dressing alongside the salad.