Steakhouse Salad With Black Pepper Dressing
Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.
Yield
2
Ingredients
1 1-lb. New York strip steak, 1"–1¼" thick
Kosher salt
1 tsp. freshly ground pepper, plus more
4 thick-cut slices bacon (about 6 oz.), cut into ¼"-thick pieces
1 garlic clove, finely grated
1 cup sour cream
½ cup mayonnaise
1 Tbsp. Worcestershire sauce
Juice of 1 lemon
8 oz. radicchio and/or frisée (about 1 medium head of either or ½ head of each), torn into 2" pieces
½ cup crumbled blue cheese, plus more for serving
½ cup thinly sliced chives and/or torn dill, plus more for serving
Extra-virgin olive oil (for drizzling)
Instructions
Step 1
Season one 1-lb. New York strip steak, 1"–1¼" thick, all over with kosher salt and freshly ground pepper; set aside.
Step 2
Cook 4 thick-cut slices bacon (about 6 oz.), cut into ¼"-thick pieces, in a large skillet over medium heat, stirring often, until browned and crisp, 6–8 minutes. Using a slotted spoon, transfer bacon to paper towels.
Step 3
Add reserved steak to same pan; cook, turning every 2 minutes or so, until deeply browned and an instant-read thermometer inserted into the thickest part registers 125°, 8–10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes.
Step 4
Meanwhile, whisk 1 garlic clove, finely grated, 1 cup sour cream, ½ cup mayonnaise, 1 Tbsp. Worcestershire sauce, and 1 tsp. freshly ground pepper in a medium bowl; season dressing with salt. Spread over a platter.
Step 5
Place bacon, juice of 1 lemon, 8 oz. radicchio and/or frisée (about 1 medium head of either or ½ head of each), torn into 2" pieces, ½ cup crumbled blue cheese, ½ cup thinly sliced chives, and a pinch of kosher salt in a large bowl. Drizzle with extra-virgin olive oil; toss to combine. Mound on platter.
Step 6
Slice steak against the grain on a diagonal; arrange over salad. Top with more crumbled blue cheese and thinly sliced chives.
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