Grilled Strawberry and Steak Niçoise Salad with Buttermilk Herb Dressing

15 min prep

45 min cooking

Serves 2

Difficulty 1/5

This is the type of salad to make for anyone who thinks they don’t like salads! It’s a stunning textural sensation that is both appealing to the palate and the eyes. Grilling the strawberries may seem odd, however it gives them an irresistible caramelized exterior that takes this salad from your classic Niçoise salad to the type of Niçoise salad you’d only find at a high-end restaurant! Pro Tip: If you still have some of the dressing leftover, it will stay fresh in the fridge for up to a week and can be used in a creamy potato salad or pasta salad! It’s easy to cook for more people by simply throwing another steak on the grill and divide the salad ingredients among more plates!

1. Buttermilk Herb Dressing: Whisk together mayonnaise, sour cream, buttermilk, lemon zest, lemon juice, garlic, parsley, dill, celery seed, mustard, onion powder, maple syrup and salt and pepper to taste in a bowl. Transfer to a jar; cover and refrigerate until ready to use. 2. Salad: Place potatoes in a large pot and add cold water to cover; season with salt. Bring to a boil over high heat; reduce heat and boil gently for 15 minutes, until tender, adding the green beans in the last minute of cooking. Drain and submerge in an ice bath to stop the cooking process. Drain thoroughly and pat dry with paper towel; cut potatoes in half. Set aside. 3. Thread strawberries onto flat metal skewers; set aside. 4. Pat steak dry with paper towel. Spray with avocado oil on both sides and season all over with salt and pepper to your taste. Grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 8 to 10 minutes, turning twice or more, until a digital instant-read thermometer inserted sideways into centre of steak reads 145 °F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Meanwhile, grill the strawberry skewers for 2 to 4 minutes, turning once, until grill marked. Transfer steak to a cutting board and let rest for 5 minutes; transfer strawberries to a plate and let cool. 5. Cut steak across the grain into thin slices. Remove strawberries from skewers. 6. To assemble, arrange lettuce on two serving plates, dividing equally. Top with beans, potatoes, cucumbers, olives, caper berries, radishes, artichoke hearts, red onion, eggs and strawberries. Top each salad with half the sliced steak. Drizzle with a generous amount of the Buttermilk Herb Dressing. Serve immediately.

Grilled Strawberry and Steak Niçoise Salad with Buttermilk Herb Dressing

Ingredients

Directions

Cuts Used in This Recipe

Strip Loin Grilling Steak