This salad is packed with everything you love from a BLT: crispy bacon, juicy tomatoes, and crunchy lettuce. Topped with tender grilled sirloin steak and a creamy, herbaceous dressing and you’ve got a winning lunch or dinner.
- Serves 4
- Active time: 20 minutes
- Total time: 30 minutes
Ingredients
For the salad:
- 6 slices MOINK bacon
- 2 MOINK sirloin steaks
- Salt and freshly ground pepper
- 1 large head romaine lettuce, coarsely chopped
- 4 Campari or roma tomatoes, cut into wedges
- 2 cups sourdough croutons
For the Avocado-Ranch Dressing:
- 1 ripe avocado, pitted
- 1/3 cup milk
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 Tbsp. fresh lemon juice
- 1 tsp. garlic powder
- 2 Tbsp. chopped fresh chives
- 2 Tbsp. chopped fresh parsley
- 1 Tbsp. chopped fresh dill
- Salt and freshly ground pepper
Cooking instructions
- Cook the bacon in a large cast-iron skillet over medium-high heat until browned and crisp. Remove to paper towels to drain, reserving 2 Tbsp of the drippings in the skillet. Coarsely chop once cooled.
- Sprinkle the steak lightly with salt and pepper. Add to the drippings in the skillet and cook 3 to 4 minutes on each side or to desired doneness. Remove from the pan and let rest 15 minutes before thinly slicing.
- While the steak rests, make the Avocado-Ranch Dressing. Peel the avocado and place in a food processor. Add the milk, mayonnaise, sour cream, lemon juice, garlic powder, chives, parsley, and dill. Process until smooth. Season with salt and pepper to taste.
- Combine the lettuce, tomatoes, chopped bacon, steak, and croutons in a serving bowl. Drizzle with dressing before serving.
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