Steak Salad With Tender Buttermilk Dressing | Steak Salad Recipes

By | July 24, 2009

Steak Salad Recipes With Yogurt Paste

Steak Salad Ingredients:

8 ounce lean beef, top sirloin steak
8 cups lettuce, mixed greens
1 cup pear shaped tomatoes or cherry tomatoes, halved
2 medium carrots
1 medium yellow pepper
¼ cup fresh basil, snipped
Cherry tomatoes, optional
Cooking spray
3 tablespoon red onion, finely chopped
1/3 cup buttermilk, low fat
½ cup plain yogurt, low fat
3 tablespoon mayonnaise based dressing, fat free or low fat
3 tablespoon Parmesan cheese, grated
2 tablespoon fresh parsley, snipped
1 tablespoon white wine vinegar or fresh lemon juice
1 garlic clove, minced
¼ teaspoon salt
1/8 teaspoon ground black pepper


  1. For steak salad: Arrange the lettuce, halved tomatoes, sweet pepper and carrots on 4 dinner plates equally. Leave aside.
  2. Choose extra lean cuts of top sirloin steak and trim off any visible fat. Cut the meat into thin bite size strips, across the grain.
  3. Lightly coat a large unheated nonstick skillet with nonstick cooking spray. Preheat it over medium heat. Add the meat to the hot skillet and stir lightly. Add the dry basil and cook for about 2 to 3 minutes or until the meat is lightly pink in the center, stirring occasionally. Remove from heat and add the fresh basil (if dried basil is not being used).
  4. Spoon this warm meat mixture over the arranged greens and vegetables in the dinner plates. Drizzle the buttermilk dressing (recipe follows below). Garnish with whole red tomatoes if desired and serve immediately. This recipe makes 4 servings.
  5. For buttermilk dressing: Combine 1/3 cup low fat buttermilk, ½ cup plain yogurt, 3 tablespoons finely chopped red onions, 3 tablespoons finely grated parmesan cheese, 2 tablespoons snipped fresh parsley, 3 tablespoons light salad dressing or mayonnaise dressing, 1 clove minced garlic, 1 tablespoon lemon juice or white wine vinegar, ¼ teaspoon salt and 1/8 teaspoon freshly ground black pepper in a medium size bowl. Cover the bowl and place it in the refrigerator to chill for about 30 to 40 minutes or until ready to serve.

Health Tip:

  • Steak salad with buttermilk dressing recipe provides 226 calories, 17 gm carbohydrates, 19 gm proteins, and 10 gm total fat per serving.
  • This recipe provides only 32 mg cholesterol and 4 gm saturated fat per serving (as lean cuts of meat are used and all the visible fat is trimmed off).
  • This recipe can be considered a moderate to high sodium recipe as it provides 387 mg sodium per serving. If you are on a low sodium diet then completely skip adding salt in the buttermilk dressing. Also choose a reduced sodium salad dressing or a mayonnaise dressing for the buttermilk dressing