Nashville House & Home & Garden™

MAY-JUN 2019

Nashville House & Home & Garden™ is the area's #1 luxury home and garden publication. We're devoted to everything for decorating and remodeling.

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heated through and boom of crust is crispy, 5-7 minutes. Remove from grill, slice and serve. Grilled Steak Salad with Chive Yogurt Dressing Recipe courtesy of Kirsten Kubert of Comfortably Domesc on behalf of Milk Means More Prep me: 15 minutes, Cook me: 10 minutes, Servings: 6 Dressing: 1 cup plain yogurt 3 tbsp. freshly squeezed lime juice (3 small limes) 2 tbsp. milk 2 tbsp. chopped fresh chives 1 clove garlic, peeled and minced 1/4 tsp. kosher salt 1/8 tsp. black pepper Steak: 1 tsp. kosher salt 1/4 tsp. black pepper 1/4 tsp. granulated garlic 20 oz. boneless pe te sirloin steak Salad: 3 cups baby spinach 3 cups chopped romaine leuce hearts 1/2 cup sweet red pepper rings 1/2 cup sweet yellow pepper rings 1 cup avocado chunks 1/4 cup thinly shaved red onion To make dressing: In blender, combine yogurt, lime juice, milk, chives, garlic, salt, and pepper. Blend on low un l smooth consis- tency forms and chives are completely incorporated. Transfer dress- ing to jar with ght-fing lid and refrigerate un l served. Heat grill to medium. To prepare steak: Combine kosher salt, black pepper, and granulated garlic to create rub. Sprinkle half of seasoning mix over one side of steak, pressing it into meat. Repeat with remaining seasoning on op- posite side of steak. Grill steak over direct medium heat to desired level of doneness, approximately 4-5 minutes per side for medium pink center. Remove steak from grill and let rest 7-10 minutes on cung board. To make salad: Toss spinach and romaine on large plaer. Scaer red and yellow peppers, avocado, and onion over greens. Slice grilled sirloin thinly against grain. Arrange meat slices along center of salad.Drizzle dressing over salad just prior to serving. Courtesy United Dairy Industry of Michigan and Family Features . ◆ For more recipes visit our website:

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