Steak Salad with Creamy Herb Dressing

Every week we try to have at least one big salad with lots of veggies and lean protein. This salad is chock-full of freshness and flavor – sweet tomatoes, buttery avocado, salty feta and juicy steak. The dressing doubles as a great dip for veggies if you have a little extra leftover.

1. Whisk dressing ingredients together in a small bowl.

2. Melt butter in a cast iron skillet (or other large skillet) over medium-high heat. Season steaks with salt and pepper on both sides. Add steaks to the skillet and cook for 3-5 minutes per side, or until desired doneness. Transfer to a plate and allow to rest for at least 5 minutes before dicing.

3. Place lettuce in a large bowl and toss with 1/2 of the dressing.

4. Place lettuce on a serving platter and top with steak, tomatoes, avocado, feta, sunflower seeds and almonds. Serve any remaining dressing on the side.

Steak Salad with Creamy Herb Dressing

Serves 4

All you need:

Dressing –

1 small shallot, minced

1 peeled garlic clove, grated

1 tablespoon sherry vinegar (or red wine vinegar)

Juice of 1/2 lemon

1 teaspoon Dijon mustard

1/2 teaspoon salt

Freshly ground black pepper, to taste

1/4 cup olive oil

2/3 cup buttermilk

2/3 cup sour cream (or full-fat Greek yogurt)

2 tablespoons chopped fresh dill

2 tablespoons chopped flat-leaf parsley

1 tablespoon butter

2 (6-8 ounce) sirloin steaks

Salt and freshly ground black pepper

2 heads romaine lettuce, chopped

1 cup cherry tomatoes, halved

1 ripe avocado, diced

1/4 cup crumbled feta cheese

2 tablespoons roasted salted sunflower seeds

2 tablespoons toasted sliced almonds

All you do:

1. Whisk dressing ingredients together in a small bowl.
2. Melt butter in a cast iron skillet (or other large skillet) over medium-high heat. Season steaks with salt and pepper on both sides. Add steaks to the skillet and cook for 3-5 minutes per side, or until desired doneness. Transfer to a plate and allow to rest for at least 5 minutes before dicing.
3. Place lettuce in a large bowl and toss with 1/2 of the dressing.
4. Place lettuce on a serving platter and top with steak, tomatoes, avocado, feta, sunflower seeds and almonds. Serve any remaining dressing on the side.