Best Steak Salad With Buttermilk Dressing Recipes

WEDGE SALAD

Steps:

• Whisk together sour cream, mayonnaise, buttermilk, and lemon juice in a bowl. Stir in 1/2 cup cheese and chives, then season with salt and pepper. Cover and refrigerate at least 30 minutes (and up to 3 days) to allow the flavors to really meld.
• Place bacon in a medium heavy skillet over medium heat. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Using a slotted spoon, transfer to paper towels to drain. Reserve bacon fat for another use (it's delicious for pan-frying hash browns), or discard.
• Halve cherry tomatoes (if using beefsteak, halve and squeeze out some seeds beforehand, so it's not watery, then cut into bite-size pieces). Season with salt and pepper; let stand 5 minutes. Cut lettuce through its core into 4 wedges; place each one on a plate. Spoon dressing on top and sprinkle with bacon, tomatoes, remaining 1/4 cup blue cheese, and more chives.

STEAK SALAD WITH BUTTERMILK DRESSING

Steps:

• If desired partially freeze meat for easier slicing.
• Arrange salad greens on four dinner plates.
• Set aside.
• Trim fat from meat.
• Cut meat across the grain into thin bite - sized strips.
• Lightly coat an unheated large skillet with cooking spray: heat over medium - high heat.
• Add meat strips.
• Cook and stir for 2 - 3 minutes or until meat is slightly pink in center.
• Remove from heat.
• Stir in basil.
• Season to taste with kosher salt and black pepper.
• To serve, spoon the warm meat mixture over greens.
• Top with carrot, tomato, and bell pepper.
• Drizzle with Buttermilk dressing.
• Serve immediately.