Foxhollow Delivery

Strip Steak with Grilled Romaine & Buttermilk Dressing

Strip Steak with Grilled Romaine & Buttermilk Dressing

We have the perfect meal for your next cookout! Created by Farmer & Foodie collaborator, Lindsey McClave, this recipe uses seasonal ingredients and is sure to please. 


Serves 2 to 3 people

Strip Steak 

  • 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

Buttermilk Dressing

  • 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.

100% Grassfed Strip Steak cooking on the grill!


Be sure to slice the steak against the grain for the best presentation.


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. 

Grilling the romaine!

Transfer to a platter & garnish with radish & the sliced white ends of the onion. Drizzle with buttermilk dressing.

Dressing the salad.

And voila, a delish, farm-fresh meal awaits you!

Need strip steals? You can find them in the Crew Box and the Top Chef Kentucky Box


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