Steak Salad with Buttermilk-Peppercorn Ranch

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 Cook Time: 7 mins Yield: 2 salads

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 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.

2Place 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.

3While 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.

4Add baby spinach and raw sunflower seeds and toss with dressing. Divide into 2 bowls.

5Thinly slice rib-eye. Top each salad with rib-eye slices to serve.

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.

Nutrition per Serving

Fat 82% Protein 15% Net Carb 3% Ratio 2.0:1 Calories 585

Fat 53g

Protein 22g

Total Carbohydrate 10g

Dietary Fiber 5g

Net Carbohydrate 5g