Recipe from April 2022 : Yields 2 servings
Courtesy of: Melissa Guerra
½ cup buttermilk
½ cup mayonnaise
1 cup sour cream
1 teaspoon sugar
2 tablespoons grated onion
2 tablespoons lemon or lime juice
¼ cup jalapeño juice from canned jalapeños
1 tablespoon freshly cracked black pepper
8-ounce New York strip steak, or your favorite cut
2 tablespoons butter or olive oil for pan grilling
2 green onions, minced
1 cucumber, peeled and sliced
1 avocado, peeled and sliced
6 to 8 ripe cherry tomatoes, cut in half
To make the dressing, blend the dressing ingredients together using a hand blender or a conventional blender.
Store in the dressing in the refrigerator until ready for use.
To pan-grill a New York strip steak, heat the butter or olive oil in a cast iron skillet until melted and hot.
Add the steak, and grill for 4 minutes over high heat.
Turn and grill for another 4 minutes.
Remove the steak from the pan, and allow the steak to rest for about 5 minutes.
Garnish with minced onions and parsley.
Slice the steak and divide into 2 portions.
Arrange your salad greens on a serving plate along with the sliced cucumbers, avocados, and cherry tomatoes. Place the portions of steak on top.
Serve the salad with the jalapeño peppercorn ranch dressing on the side.