Happy Monday! I hope everyone had a fabulous 4th of July and holiday weekend. It seemed there were so many wonderful things to celebrate these last few days: America’s birthday, U.S women’s soccer team won the FIFA World Cup, and little royal baby Archie had his christening!
Although I had to work on the 4th, I had a lovely 3 day weekend to follow. I made sure I spent my weekend being as productive as I could while still enjoying my time off of work. I got to meet an old coworker/friend for lunch and shopping (total girls day!) and Mitch and I cooked a delicious steak dinner on Saturday night. I prefer hanging out at home, cooking and drinking wine instead of going out and spending money these days. It’s so nice not to wake up hungover and broke!
Yesterday, I was wondering what we should make for dinner and remembered that we still had delicious, NY strip left over. In an effort to eat healthy but also enjoy what I’m consuming, I decided to create a steak salad with a delicious, homemade buttermilk herb dressing.
SO. DAMN. GOOD.
For this recipe you will need: Buttermilk Herb Dressing:
1 cup buttermilk
2/3 cup mayonnaise
1 tsp lemon zest
2 Tbsp fresh lemon juice
1 Tbsp fresh thyme leaves, chopped
1 Tbsp fresh tarragon leaves, chopped
1 Tbsp fresh chives, chopped
1 Tbsp Italian parsley, chopped
Salt & Pepper to taste
- Combine the buttermilk, mayo, and lemon zest & juice.
- Add the chopped herbs to the buttermilk mixture.
- Season the dressing with salt & pepper to taste.
- Chill in the fridge for about an hour or until it has slightly thickened.
6oz. NY Strip, seared to preferred temp & thinly sliced
2 Tbsp unsalted butter
Combo of mixed greens & Bibb lettuce
1 cup cherry tomatoes
1 avocado, sliced
1 cup crumbled blue cheese
Sprinkle of salt & pepper
*The key to searing a perfect steak is to make sure the steak is at room temperature. This will ensure a perfect sear with an even temperature throughout the steak.*
- Season the steak with kosher salt & freshly cracked pepper.
- Heat a cast iron skillet over high heat with 1 Tbsp avocado oil.
- Sear the steak on both sides for about 4 minutes, depending on thickness.
- Reduce heat to medium low and add butter (and garlic & thyme if desired) and baste for an additional 2 minutes.
- Remove the steak from the pan and allow to rest for at least 10 minutes.
- In the meantime, heat another 1 Tbsp of avocado oil over high heat in the cast iron pan.
- Add the cherry tomatoes and sprinkle with salt. Allow to blister, about 2-3 minutes.
- Assemble the salad with the lettuce, sliced avocado, blistered cherry tomoatoes, sliced steak & crumbled blue cheese.
- Sprinkle with salt and pepper and dress with the buttermilk herb dressing.