98 Salads
Thin strips of rib-eye steak sit atop fresh baby spinach smothered in a tangy buttermilk-peppercorn dressing.
Steak Salad with Buttermilk-Peppercorn Ranch Prep Time:
10 mins
Ingredients 6 oz. (170g) boneless rib-eye steak 1
⁄2 tsp. sea salt
1 TB. coconut oil or tallow 1
⁄4 cup mayonnaise
1
⁄4 cup sour cream
2 TB. buttermilk 1 small garlic clove, finely minced 1
⁄4 tsp. dried parsley
1
⁄4 tsp. dried chives
1
⁄4 tsp. freshly ground black pepper
6 cups baby spinach 2 TB. raw sunflower seeds
Cook Time:
7 mins
Yield:
2 salads
1
Season both sides of rib-eye with 1⁄4 teaspoon sea salt. Heat a medium skillet over medium heat. When the skillet is hot, add coconut oil.
2
Place rib-eye in the hot oil. Cook for 3 to 4 minutes. Turn rib-eye and cook for an additional 2 to 3 minutes. Transfer rib-eye to a cutting board and let rest for 5 minutes.
3
While rib-eye rests, in a large salad bowl, combine mayonnaise, sour cream, buttermilk, garlic, dried parsley, dried chives, black pepper, and remaining 1⁄4 teaspoon sea salt.
4 5
Serving Size:
1 salad
This dressing is so versatile, you may wish to make a double batch and keep it in the refrigerator for easy side salads.
Add baby spinach and raw sunflower seeds and toss with dressing. Divide into 2 bowls. Thinly slice rib-eye. Top each salad with rib-eye slices to serve.
Nutrition per Serving 82% Protein 15% Fat
3% 2.0:1
Net Carb
Calories
Fat
Protein
Total Carbohydrate
Dietary Fiber
Net Carbohydrate
Ratio
585
53g
22g
10g
5g
5g
