My husband Ted loves to shop for the holidays at the very last minute, plunging headlong into the crowds and the traffic, relishing the long lines in every store. I don't understand it, but I accept that he approaches with glee that which, to me, is pure agony. Last-minute shopping -- on top of holiday parties, concerts, The Nutcracker and other seasonal delights -- does make these final few days of the month a wee bit crazy, so one of my strategies is to keep it simple, and flexible, in the kitchen. All of the components of this old-fashioned steak salad with Green Goddess dressing (which I made for the world's very best BLT sandwich) can be prepped way ahead. So, no matter how long the lines or how slow the traffic, I can have this beautiful main dish salad on the table in just a few minutes.
Steak salad with Green Goddess dressing
For the dressing:
2 tsp anchovy paste
2 small cloves garlic, chopped
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup fresh flat-leaf parsley
3 scallions, white and green parts, roughly chopped
Juice of 1 lemon
1/4 tsp kosher salt
1/4 tsp fresh black pepper
For the salad:
8 oz flank steak or skirt steak
1 red bell pepper, thinly sliced
8 cups shredded romaine lettuce
In a blender, combine all of the dressing ingredients, and blend until smooth. (You can do this several days in advance; store dressing in the refrigerator in a container with an airtight lid.)
Season the steak with salt and pepper, and grill or broil until medium rare. Set aside for 15 minutes, then slice thinly across the grain.
In a mixing bowl, combine the bell pepper and lettuce. Add a few tablespoons of the dressing, and toss well. Transfer the vegetables to a serving plate.
Top the greens with slices of steak, and drizzle on additional dressing, as much or as little as you like.
Serve at room temperature.
More main dish salad recipes:
Bacon, lettuce and tomato salad with creamy basil dressing
Vegetarian Caesar salad
Salmon and greens salad with buttermilk lemon-thyme dressing
Composed salad with lemon-yogurt dressing
Lentil and chicken salad with raisins and feta cheese
Other recipes that use these pantry ingredients:
Greek quinoa salad, from Two Peas & Their Pod
Baby kale paleo taco salad with chile-lime dressing, from Kalyn's Kitchen
Spicy pasta salad with smoked gouda, tomatoes, and basil, from The Pioneer Woman Cooks
Arugula, corn, egg and bean salad, from My Colombian Recipes
Zucchini and arugula salad with lemon-anchovy dressing, from Former Chef
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