Keep It Light: Grilled Steak Salad with Chive Yogurt Dressing

Jun 1, 2019 | Food

[title subtitle=”words Recipe courtesy Kirsten Kubert
of Comfortably Domestic
image courtesy MilkMeansMore.org”][/title]

Crisp, fresh greens and a perfect blend of spices and savory ingredients make this a perfect summer supper option! No need for a heavy, carb-filled meal, make this salad the star of your dinner table with a simply seasoned sirloin steak, plenty of veggies and a tart twist on a creamy dressing made with yogurt and milk. Find more refreshing meal solutions at milkmeansmore.org.

Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6

METHOD
For the dressing: In blender, combine yogurt, lime juice, milk, chives, garlic, salt and pepper. Blend on low until smooth consistency forms and chives are completely incorporated. Transfer dressing to jar with tight-fitting lid and refrigerate until serving.

For the steak: Heat grill to medium. Combine kosher salt, black pepper and granulated garlic to create rub. Sprinkle half of seasoning mix over one side of steak, press into meat. Repeat with remaining seasoning on opposite side of steak. Grill steak over direct medium heat to desired level of doneness, approximately 4-5 minutes per side for medium pink center. Remove steak from grill and let rest 7-10 minutes on cutting board.

For the salad: Toss spinach and romaine on large platter. Scatter red and yellow peppers, avocado and onion over greens. Slice grilled sirloin thinly against grain. Arrange meat slices along center of salad. Drizzle dressing over salad just prior to serving.

INGREDIENTS
DRESSING
1 cup plain yogurt

3 Tablespoons freshly squeezed

lime juice (3 small limes)

2 Tablespoons milk

2 Tablespoons chopped fresh chives

1 clove garlic, peeled and minced

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

SALAD
3 cups baby spinach

3 cups chopped romaine lettuce hearts

1/2 cup sweet red pepper rings

1/2 cup sweet yellow pepper rings

1 cup avocado chunks

1/4 cup thinly shaved red onion

STEAK
1 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon granulated garlic

20 ounces boneless petite sirloin steak

 

 

Do South Magazine

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