I consider steak and salad greens to be my go to, quick Friday or Saturday night meal. If we don’t get home till late it is still something substantial, not overly filling, but very satisfying.
While I like all kinds of salad greens these are quite possibly my favorite. They are peppery and a little bitter but they are toned down by the buttermilk parmesan dressing, steak juices and the steak itself.
Rarely do we serve any other sides with this dinner and have been known to polish off an entire one and a half pound sirloin with a huge platter of greens.
1 1/2 lb. top sirloin steak
1 head of radicchio
2 Belgian endives
1 bunch of watercress or upland cress
For the dressing:
3/4 cup mayonnaise
1/3 cup 2% non-homogenized buttermilk
1/2 to 3/4 cup good quality parmesan, microplaned
1 to 2 teaspoons fresh lemon juice
2 teaspoon or more of fresh ground black pepper
1. Season the steak with salt. Set it on a baking rack and set it on a sheet tray with sides. Place it in the fridge for at least 2 hours and up to 8.
2. In a large mixing bowl add all the salad dressing ingredients and mix to combine. Taste and add salt, more cheese or pepper as necessary. Set aside to let the flavors meld. The dressing should be made about the time you season the steak and can be made up to a day in advance.
3. Heat you grill to high for direct heat grilling. Rinse the greens and spin them dry in a salad spinner then place them in a large bowl.
4. Season the steak with pepper. Grill the steak to one temperature below your desired doneness and then remove the steak and let it rest on a tray for 15 minutes.
5. Re-warm the steak on the grill. Toss the greens with the dressing, coating the greens well, and place them on a platter. Pour all the accumulated juices from the steak pan onto the salad. Remove the steak from the grill and slice it thinly and place it right on top of the greens. Serve immediately.