STEAK SALAD WITH GRILLED VEGETABLES, PISTACHIOS, AND GREEN GODDESS DRESSING
- 30m Prep Time
- 15m Cook Time
- 55m Ready In
A hearty steak salad with grilled zucchini, bell pepper, and red onion, topped with avocado, pistachios, and a creamy green goddess dressing. Perfect for a satisfying meal that combines greens and beef.
Ingredients
- 118 ml mayonnaise
- 59.1 ml buttermilk well-shaken
- 0.25 large ripe avocado
- 1 green onion chopped
- 14.8 ml fresh tarragon or dill chopped
- 14.8 ml fresh chives chopped
- 14.8 ml fresh flat-leaf parsley chopped
- 29.6 ml lemon juice
- 907 g boneless steaks, such as top sirloin or rib eye trimmed of excess fat
- extra-virgin olive oil
- kosher salt and freshly ground black pepper
- 2 small zucchini cut lengthwise into ½-inch-thick slices
- 1 large red bell pepper quartered
- 3 red onion slices ½-inch-thick
- mixed baby lettuces, spinach, and/or watercress
- 0.75 large ripe avocado sliced
- 59.1 ml salted roasted pistachios
- lemon wedges
Nutrition (per serving, estimated)
Estimated based off 17 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 69.5 mg
- Iron: 5.28 mg
- Magnesium: 66.8 mg
- Phosphorus: 369 mg
- Potassium: 968 mg
- Zinc: 5.42 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml mayonnaise
- 0.25 large ripe avocado
- 29.6 ml lemon juice
- extra-virgin olive oil
- kosher salt and freshly ground black pepper
- mixed baby lettuces, spinach, and/or watercress
- 59.1 ml salted roasted pistachios
- lemon wedges
Prepare
- 59.1 ml buttermilk, well-shaken
- Chop 1 green onion
- Chop 14.8 ml fresh tarragon or dill
- Chop 14.8 ml fresh chives
- Chop 14.8 ml fresh flat-leaf parsley
- 907 g boneless steaks, such as top sirloin or rib eye, trimmed of excess fat
- 2 small zucchini, cut lengthwise into ½-inch-thick slices
- Quarter 1 large red bell pepper
- 3 red onion slices, ½-inch-thick
- Slice 0.75 large ripe avocado
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.
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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.