Blt Steak Salad With Romaine, Buttermilk Ranch, Bacon, Heirloom Tomatoes, Horseradish, Gremolata, 6 Oz. Filet, Black Garlic Butter Recipe
Make Blt Steak Salad With Romaine, Buttermilk Ranch, Bacon, Heirloom Tomatoes, Horseradish, Gremolata, 6 Oz. Filet, Black Garlic Butter Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Steak
Buttermilk Ranch Dressing
Gremolata
Method
Prepare the Bacon
- 1
Prepare the Steak
- 2
Cook the Filet Mignon
Season the filet mignon with salt and black pepper. In the same skillet used for the bacon, melt the black garlic butter over medium-high heat. Sear the filet for 4-5 minutes on each side for medium-rare. Remove from the skillet and let it rest for 5 minutes.
- 3
Prepare the Horseradish
If using fresh horseradish, grate it and measure out 1 tsp for serving.
Make the Buttermilk Ranch Dressing
- 4
Combine Ingredients
In a bowl, whisk together buttermilk, mayonnaise, chives, garlic powder, onion powder, salt, and black pepper. Adjust seasoning to taste.
Prepare the Gremolata
- 5
Mix Gremolata
Finely chop the parsley and garlic. Combine with lemon zest in a small bowl.
Assemble the Salad
- 6
Combine Salad Ingredients
Chop the romaine lettuce and slice the heirloom tomatoes. In a large bowl, combine the chopped romaine, sliced tomatoes, and crispy bacon.
- 7
Slice the Steak
Slice the rested filet mignon thinly against the grain.
- 8
Serve
Top the salad with sliced steak, drizzle with buttermilk ranch dressing, and sprinkle with gremolata and horseradish before serving.
