Meal Kit
Grilled Sirloin Steak Salad
with cheesy garlic bread and herbed buttermilk dressing
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
Chef
Nigel Palmer
We're not telling you to give your other favorite meaty salads their walking papers, but we're highly confident you'll want to after this. Bits of processed ham and packet ranch? We've got juicy grilled steak and a creamy, delectable dill buttermilk dressing you whip up yourself. A few salty croutons scattered like tumbleweeds around a sad pile of sadness (also known as iceburg lettuce)? Here, you make a cheesy garlic bread that skips nothing on the mozzarella yumminess, and you'll be charring the lettuce for a new, tastier experience. Heave-ho, salad of old!
In Your Box (serves 2)
- 2 Sirloin Steaks
- 1 Romaine Heart
- 2 Roma Tomatoes
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1 Mini Baguette
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1 oz. Mayonnaise
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1 oz. Shredded Mozzarella
- 2 Garlic Cloves
- 2 Dill Sprigs
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1 fl. oz. Buttermilk
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories570
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Carbohydrates45g
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Net Carbs41g
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Fat21g
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Protein49g
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Sodium730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Mince dill (stems and leaves). Make diagonal cuts into baguette 11/2" apart, leaving 1/4" layer on bottom. Repeat at opposite angle, making a crosshatch pattern. Mince garlic. Hold romaine head at root end and halve lengthwise. Core tomatoes and cut into 1/2" dice. Pat steaks dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
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2 Make The Dressing
In a small mixing bowl, combine mayonnaise, buttermilk, 2 Tbsp. olive oil, dill, 1/2 tsp. salt, and 1/4 tsp. pepper. Refrigerate until plating. Heat grill pan or outdoor grill to medium heat.
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3 Make The Cheesy Bread
Place baguette on prepared baking sheet and insert minced garlic into crevices, as evenly as possible throughout bread. Drizzle 1 Tbsp. olive oil into crevices, then add mozzarella as evenly as possible. Gather foil into a loose pouch around bread. Bake until cheese is melted, 7-8 minutes. Open pouch and bake until cheese is lightly browned, 2-3 minutes. Remove from oven and set aside. While bread bakes, grill steaks.
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4 Grill the Steaks
Coat steaks with 1 tsp olive oil and coat grill or grill pan with cooking spray. Place steaks on hot grill and cook undisturbed until browned, 4-5 minutes. Flip, and cook until steaks reach a minimum internal temperature of 145 degrees, 3-5 minutes. Remove steaks from grill and rest 3 minutes. Reserve grill or grill pan; no need to wipe clean.
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5 Grill the Romaine
Brush 1 tsp. olive oil on cut side of romaine halves. Prepare grill again with cooking spray. Place romaine halves on grill, cut side down, and grill undisturbed until slightly charred, 1-2 minutes. Remove from grill, let cool slightly, then coarsely chop.
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6 Plate the Dish
Place charred romaine on a plate. Add tomatoes to salad and drizzle with dressing. Slice steaks into 1/2" slices if desired and place on salad. Halve cheesy garlic bread on an angle and serve on the side.
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