Steakhouse Salad with Greek Yogurt Buttermilk Ranch Dressing

Hey all! It has been a while since I popped in here with a new recipe!  Life update = third year of medical school has been crazy busy (hence why I went MIA for many months), I’m officially going into OBGYN (hooray!), and the dogs, Dan, and I have been doing well!   I’ve got roughly a year left of school, but exams end this summer!

So, in the spirit of spring, I’ve got an easy salad that packs a huge flavor punch!  It reminds me of those *awesome* wedge salads you get at steakhouses, but with a healthy twist – greek yogurt buttermilk ranch dressing! The first time I tried this, I accidentally used vanilla greek yogurt…uhhhh the WORST accident I have ever made!  Hopefully you have better luck! SO, without further ado…


Steakhouse Salad with Greek Yogurt Buttermilk Ranch Dressing
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Serves: 4 salads
 
A healthy twist on a steakhouse classic!
Ingredients
For the steak:
  • 1 skirt steak, about 1 pound
  • Salt and pepper to season
For the salad:
  • 1 container cherry tomatoes, cut in half
  • Crumbled blue cheese
  • 1 large head romaine lettuce, chopped
For the dressing:
  • ½ cup plain greek yogurt
  • ¼ cup buttermik
  • 2 tbsp. dijon mustard
  • ½ tsp. dried oregano
  • ½ tsp. garlic powder
  • ¼ tsp. onion powder
  • ¼ tsp. paprika
  • ¾ tsp. kosher salt
  • ½ tsp. fresh ground black pepper
Instructions
For the steak:
  1. Season both sides of the steak with salt and pepper. Add olive oil to a saute pan, and sear on each side (only about 3-4 minutes per side...it cooks quickly because it is so thin!). Let rest and cut in strips against the grain.
For the dressing:
  1. Combine all ingredients in a small bowl. You'll have extra, so save for the week!
For the salad:
  1. Dress the lettuce with the greek yogurt dressing.
  2. Top with tomatoes, blue cheese, and steak strips.
  3. Enjoy!