🥗 Salads & bowls
Grilled steak salad with green goddess buttermilk ranch
Smoky steak, crunchy greens, absolutely unnecessary amount of ranch energy
⏱️ Time estimate: about 45 minutes
Chipotle-lime grilled steak with charred corn, kale, romaine, black beans, tomatoes, pickled onion, cheese, and a creamy cilantro-garlic buttermilk dressing.
Ingredients
For the marinade
- 1.5 pounds flank, skirt, or bavette steak
- Juice of 2 limes
- 2 tablespoons avocado oil
- 1 tablespoon chipotle powder
- 1 teaspoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons sea salt
For the salad
- 2 ears corn
- 1 head kale
- 1 head romaine
- 1/2 bunch cilantro
- 1 can black beans, about 15 ounces
- 1/2 cup pickled red onion
- 12 ounces cherry tomatoes
- 1/2 block cotija or feta
For the dressing
- 5 ounces mayonnaise
- 5 ounces buttermilk
- 1 teaspoon sea salt
- 2 cloves garlic
- 1 ounce white wine vinegar
- 1 ounce sour cream
- Extra cilantro for blending
Instructions
- Marinate the steak. Rub the steak with the lime juice, avocado oil, chipotle powder, paprika, garlic powder, and sea salt. Let it sit for at least 10 minutes or up to a few hours.
- Grill the steak and corn. Heat the grill to high. Grill the steak for about 2 minutes, rotate 90 degrees and cook 2 minutes more, then flip and repeat. Grill the corn for 3 to 4 minutes per side. Let both rest.
- Prep the greens. Strip the kale from the stems, chop it, and massage it with a drizzle of olive oil and a pinch of salt until dark green and softened. Chop the romaine and cilantro.
- Build the salad. Add the kale, romaine, cilantro, rinsed black beans, chopped pickled onion, halved cherry tomatoes, crumbled cheese, corn cut from the cob, and chopped steak to a large bowl.
- Blend the dressing. Blend the mayonnaise, buttermilk, sea salt, garlic, white wine vinegar, sour cream, and cilantro until creamy and smooth.
- Finish. Pour the dressing over the salad, toss well, and serve.