Grilled Steak Salad with Spicy Avocado-Buttermilk Dressing
This hearty grilled dinner salad is our new favorite way to use up an abundance of in-season produce, no matter the time of year. Come summer, we toss in cherry tomatoes and garden-grown scallions by the handful; in spring we add blanched snap peas, shaved spring carrots, and thinly sliced fennel to the mix; and for fall, roasted sweet potatoes, thinly sliced apples, and pomegranate seeds make their way to the salad bowl. Basically, this recipe acts as a template for whatever vegetables (or fruit!) you have on hand for the season. Just don’t skip the silky avocado-buttermilk dressing—it’s incredibly versatile and tastes great on everything. Oh, and one final tip: Be sure to season your steaks generously—rich proteins like steak need a lot of salt to help make the meat extra tender and juicy.