Last week I had lunch at Texas Land & Cattle with a colleague. I was in the mood for salad and steak so I got their famous steak and wedge salad. It normally comes with blue cheese crumbs and dressing but I am not a fan of either so I ordered ranch dressing.
Oh my. That salad and steak was such a good combo that I knew I had to recreate it. It’s so simple yet so full of flavor. And to think I usually bypass Iceberg lettuce because it’s so simple looking. No more.
(Ranch dressing recipe slightly adapted from Farmgirl Fare)
3/4 cup light sour cream
3/4 cup Greek yogurt
1/3 cup mayonnaise
1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill weed
1 tsp fresh chives, finely chopped
1 tsp fresh parsley, finely chopped
1/2 tsp salt
Freshly ground pepper
1 Tbsp balsamic vinegar
1/2 to 2 cups cultured buttermilk
4 Flat Iron Steaks
McCormicks steak seasoning
2 Tbsp butter
2 Tbsp balsamic vinegar
In a small bowl combine sour cream, Greek yogurt, mayonnaise, garlic powder, onion powder, dill weed, chives, parsley, salt and several grinds of pepper. Mix together until thoroughly combined. Add balsamic vinegar and 1/2 cup of buttermilk. Whisk together. If too thick, add additional buttermilk until it reaches your desired consistency. Set in the refrigerator while you prepare remaining ingredients.
Season steaks with McCormick’s steak seasoning. In a large frying pan add olive oil and let get hot. Add steaks and brown on both sides. Add butter and balsamic vinegar and cook steaks until done.
In another pan, cook bacon until crispy. Drain on paper towels and then chop into bite size pieces.
To cut the lettuce into wedges:
Remove outer leaves. Loosen the core of the lettuce (the little white and brown stump holding it together) by hitting it on the counter then digging it out with your hands. Cut lettuce into four wedges.
Place each wedge onto a plate and add ranch dressing to the lettuce. Top with bacon and grape tomatoes cut in half. Season with fresh black pepper.
Slice steak and add to the plate. Enjoy!