Steak House Chopped Salad

  • Yield : 4 servings
  • Cook Time : 25m
  • Ready In : 35m
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  • 1 tablespoon olive oil or canola oil
  • 1 1/2 pounds well-marbled steaks, such as hangar or flank
  • Salt and ground black pepper
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/3 cup buttermilk
  • 1 small shallot, finely chopped or grated
  • 1 garlic clove, grated or pasted
  • 1 teaspoon Dijon mustard
  • Juice of 1/2 lemon
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh flat-leaf parsley
  • Few dashes hot sauce
  • 2 ounces blue cheese, crumbled as needed
  • Salt and ground black pepper
  • 1 large head romaine, roughly chopped
  • 1/2 pint cherry tomatoes, halved
  • 4 to 5 radishes, coarsely chopped
  • 1 ripe avocado, pitted and chopped


Step 1

Place a heavy-bottomed skillet or a cast-iron skillet over medium heat with the oil. Season steaks liberally with salt and pepper, and cook to desired doneness, turning once, about 5 minutes per side for medium (for a steak that is 1-inch thick). Let steaks rest for 10 minutes before slicing. 

Step 2

While steaks are cooking, prepare dressing: In a large mixing bowl, whisk together all ingredients for dressing, and adjust seasoning as needed with salt, pepper and more lemon juice. 

Step 3

To serve, toss lettuce, tomatoes, radishes and avocado with prepared dressing, then divide among serving plates. Thinly slice steaks and top each salad.

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