Serves 2 to 3 people
- 1 lb Foxhollow Strip Steak
- Oil for grilling
- 2 heads romaine lettuce, halved lengthwise, root end left intact
- 2 radishes, thinly sliced
- 2 green/spring onions, white ends sliced thinly, green ends chopped finely
- Kosher salt
- Black pepper
- ¼ cup mayonnaise
- ½ cup sour cream
- ½ cup buttermilk
- 1 clove garlic, grated
- 2 tsp lemon juice
- 2 tbs minced green ends part of spring/green onions
- ¼ tsp kosher salt
- ⅛ tsp black pepper
Make the Dressing
Place the mayo, sour cream, lemon juice, garlic, green onion, salt & pepper in a bowl. Whisk with a fork to combine while pouring in the buttermilk. Add additional buttermilk if you prefer the dressing to be a thinner texture. Taste for seasoning & set aside.
Prepare the Steak
Bring the steak to room temperature. Pat dry & season liberally with salt & pepper on all sides. If using a grill, cook at medium-high heat directly over the flame. If using a cast iron skillet, also warm to medium-high heat & add 1 tbs grapeseed oil (or other neutral, high heat oil) to warm before adding the steak to the pan. Cook for 5 minutes & then turn, cooking for an additional 3 minutes for medium-rare. Remove to a cutting board and allow to rest for 10 minutes before slicing.
and now the Greens!
Drizzle the cut side of the romaine halves with olive oil & season with salt & pepper. As soon as the steak is removed from the grill place the romaine halves, cut side down, in the same area where the steak was cooked, allowing the lettuce to soak up the steak drippings. Grill the lettuce for 1-2 minutes total, removing once it has begun to wilt & the cut side of the romaine is beginning to char.
Transfer to a platter & garnish with radish & the sliced white ends of the onion. Drizzle with buttermilk dressing.
And voila, a delish, farm-fresh meal awaits you!