Grilled Steak Salad with Buttermilk Dressing

with garlic bread and onions

Prep & Cook Time: 45-55 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Do you ever feel like going grill crazy? Your head filled with fantasies of sizzling meat, the smell of charcoal wafting into the muggy summer air? And those flavors, the smoky tastes that only come when cooking over an open flame? Well, if we've whetted your insanity, we've also got the cure. Not only will you be grilling juicy sirloin steaks, but onion, shallots, bread, and garlic, all of which come together for a killer salad and side. As certain bald fitness instructors in the '90s used to say, stop the insanity!

In Your Box (serves 2)

  • 1 Red Onion
  • 2 Shallots
  • 4 Garlic Cloves
  • Info
    1 French Roll
  • 2 Sirloin Steaks
  • Info
    1 fl. oz. Buttermilk
  • Info
    1 oz. Mayonnaise
  • 2 oz. Baby Arugula

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.

  • Nutrition (per serving)

  • Calories
    759
  • Carbohydrates
    30g
  • Fat
    51g
  • Protein
    51g
  • Sodium
    1657mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Grill Pan or Outdoor Grill
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Halve and peel onion. Cut halves into ¼" rounds. Peel and halve shallots. Halve garlic. Place garlic on a piece of foil and drizzle with ½ tsp. olive oil. Fold foil into a tight packet around garlic. Halve French roll. Pat steaks dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • 2

    Grill the Onion Rounds

    Drizzle onion rounds and shallot halves with 1 Tbsp. olive oil. Rub oil into vegetables, coating completely. Spray grill with cooking spray. Working in batches if needed, place onion rounds on hot grill and sprinkle with a pinch of salt and pepper. Close grill or cover grill pan and cook undisturbed until charred and tender, 4-5 minutes per side. Remove onions from grill. Keep grill at medium heat.

  • 3

    Grill the Shallots and Garlic

    Working in batches if needed, place shallot halves and garlic packet on hot grill. Sprinkle shallots with a pinch of salt and pepper. Close grill or cover grill pan and cook undisturbed until shallots are charred and tender and garlic is soft, 4-5 minutes per side for each. Remove shallot halves and garlic packet from grill. Open garlic packet. Open packet carefully; contents will be hot!

  • 4

    Grill Bread and Make Dressing

    Drizzle bread with 1 tsp. olive oil. Place on hot grill until lightly charred, 1-2 minutes per side. Remove from grill and keep grill on medium heat. Carefully, place roasted garlic in a large mixing bowl and mash. Spread half the mashed garlic on toasted bread halves. In mixing bowl with remaining garlic, whisk together garlic, buttermilk, mayonnaise, 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp pepper.

  • 5

    Grill The Steak

    Spray grill with cooking spray again if needed and add steaks to hot grill. Cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 3-5 minutes per side. Remove from grill and rest steaks at least 3 minutes.

  • 6

    Finish the Dish

    Place arugula, onions, and shallots on a plate. Slice steaks into thin slices and add to salad. Drizzle salad with dressing or serve on the side. Serve with garlic bread.

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