Steak Salad With Grilled Vegetables, Pistachios, And Green Goddess Dressing

Let's Cook

1. Step 1.

   Make the dressing: In a blender, combine ½ cup mayonnaise, ¼ cup well-shaken buttermilk, ¼ large ripe avocado (peeled and pitted), 1 chopped green onion (white and green parts), 1 tablespoon chopped fresh tarragon or dill, 1 tablespoon chopped fresh chives, 1 tablespoon chopped fresh flat-leaf parsley, and juice of ½ large lemon (about 2 tablespoons). Blend until smooth. Set aside or transfer to an airtight container and refrigerate until ready to use, up to 3 days. You should have about 1 heaping cup.

2. Step 2.

   Pat 2 pounds boneless steaks (such as top sirloin or rib eye, about 1 inch thick, trimmed of excess fat) dry with paper towels. Brush lightly with extra-virgin olive oil and season generously with kosher salt and freshly ground black pepper. Let sit at room temperature for 30 minutes.

3. Step 3.

   While the steaks rest, prepare a grill for direct cooking over high heat (450 to 500°F). Brush the grates clean. Place 2 small zucchini (cut lengthwise into ½-inch-thick slices), 1 large red bell pepper (quartered), and 3 (½-inch-thick) slices red onion on a baking sheet. Brush the vegetables all over with oil and season lightly with salt.

4. Step 4.

   Transfer the vegetables to the grill grate and cook with the lid closed, turning occasionally, until grill-marked and crisp-tender: zucchini for 3 to 4 minutes, onion for about 5 minutes, and pepper for about 6 minutes. Return them to the baking sheet as they finish. Set aside.

5. Step 5.

   Grill the steaks with the lid closed until cooked to preferred doneness, about 8 minutes total for medium-rare (125 to 130°F). To ensure even cooking, reposition the steaks and flip once or twice during cooking. Transfer the steaks to a cutting board and let rest for 10 minutes.

6. Step 6.

   While the steaks rest, roughly chop the grilled zucchini, peppers, and onion. Add them to a large mixing bowl along with 5 to 7 ounces mixed baby lettuces, spinach, and/or watercress, and ¼ cup of the prepared dressing. Toss to coat evenly.

7. Step 7.

   Divide the salad among six plates or pile onto a platter. Thinly slice the rested steaks across the grain and arrange over the salads. Top with ¾ large ripe avocado (sliced), season with a little salt, and garnish with ¼ cup salted roasted pistachios. Serve at once, passing the remaining dressing and lemon wedges on the side for squeezing.