New York Strip Steak Avocado Salad with Jalapeño Buttermilk Ranch Dressing

A crisp, vibrant steak salad that makes the most of late-season sweet corn. Pre grass-fed New York Strip rests over a bed of fresh greens, blistered corn, cucumber, and cherry tomatoes, finished with cool diced avocado. The standout here is the Jalapeño Buttermilk Ranch Dressing: charred jalapeño blended with Greek yogurt, buttermilk, and cilantro gives the dressing a smoky heat that cuts through the richness of the steak. Make the dressing well ahead, since it holds in the refrigerator for up to three weeks and improves as the flavors meld.

Total Time: 40 minutes + 2-hour dressing chill

Servings: 2

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Steak Avocado Salad Ingredients

Salad:

• 1 10-ounce Pre New York Strip Steak

• 2 teaspoons neutral cooking oil, divided

• ½ teaspoon kosher salt

• 1 5-ounce package pre-washed salad greens mix

• 1 ear of fresh sweet corn, shucked, kernels removed

• ½ cup cherry tomatoes, halved

• ½ cup English cucumber, peeled and diced

• 2 tablespoons red onion, sliced thin

• ¾ cup prepared Jalapeño Buttermilk Ranch Dressing (recipe follows)

• 1 avocado, diced

Jalapeño Buttermilk Ranch Dressing:

• 1 jalapeño pepper

• 1 cup Greek yogurt

• ½ cup buttermilk

• ½ cup fresh cilantro, washed and stems trimmed

• 2 teaspoons fresh lime juice

• 2 tablespoons Spice House Brand Homestyle Ranch Seasoning

• ¼ teaspoon black pepper

Instructions:

Make the Dressing (At Least 2 Hours Ahead):

1. Heat a small nonstick skillet over high heat. Add jalapeño and roast, turning every few minutes, until charred all over, about 8 minutes total.

2. Remove jalapeño from heat and place in a paper bag to steam until cool enough to handle.

3. Add yogurt, buttermilk, cilantro, lime juice, ranch seasoning, and black pepper to a blender or mini food processor.

4. Peel and discard jalapeño skin. Trim stem, slice down the middle, scrape out seeds, and roughly chop. Add to blender.

5. Blend until smooth and creamy. Pour into a jar and refrigerate for at least 2 hours before using. (Why: resting allows flavors to meld and the heat from the jalapeño to mellow.)

Cook the Corn:

1. Preheat a pan over medium-high heat and add 1 teaspoon of the cooking oil. Add corn kernels and cook, shaking pan occasionally, until corn begins to blister and pop, about 4 to 5 minutes. Remove from heat and set aside.

Cook the New York Strip:

1. Remove steak from refrigerator and let rest at room temperature for 10 minutes.

2. Pat steak dry and season all over with kosher salt.

3. Heat a cast iron or heavy skillet over high heat until very hot. Add remaining 1 teaspoon of oil.

4. Add steak and sear undisturbed for 3 to 4 minutes per side, until internal temperature reaches 125-130º F for medium-rare. (Why: high heat creates a flavorful crust through the Maillard reaction.)

5. Transfer steak to a cutting board and rest for 5 minutes.

6. Slice steak against the grain. (Why: cutting across muscle fibers shortens them, making each bite more tender.)

Assemble:

1. Add greens, corn, tomatoes, cucumber, and red onion to a large bowl. Add dressing and toss until well coated.

2. Divide Steak Avocado Salad between 2 bowls. Top with sliced steak and diced avocado. Drizzle with additional dressing before serving.

Notes:

Dressing keeps refrigerated for up to 3 weeks.

To grill instead of pan sear, preheat grill to high heat (450-500º F) and clean and oil grates. Grill steak 3 to 4 minutes per side, rotating once per side to develop grill marks, until internal temperature reaches 125-130º F for medium-rare. Rest and slice as directed.

For an extra-crisp salad, chill serving bowls in the freezer for 30 to 60 minutes before serving.