Grilled Steak Salad

Ingredients:

  • 2 pounds heel steak, 1 1/2-inches thick (preferably from a grass-fed, pastured cow)
  • 1 head garlic, peeled
  • Extra virgin olive oil
  • Sea salt and ground black pepper to taste
  • 1 bunch green onions, divided
  • 4 hearts of romaine
  • 3 tomatoes
  • 1 bunch young carrots
  • ¼ cup rough chopped flat-leaf parsley, divided
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1 tablespoon grated Parmesan cheese
  • ½ cup buttermilk
  • Whole wheat naan (optional)

Directions:

Prepare a hot grill. 
 
Remove steak from refrigerator, sprinkle with sea salt and pepper, and set aside. 
 
Drizzle the garlic cloves with olive oil and sprinkle with sea salt. Wrap tightly in a foil packet. 
 
Trim the roots and tops of the green onions; set aside 4 whole green onions and mince the rest. 
Trim the very top and stem of the romaine hearts, being sure to leave the core intact. Core, deseed, and quarter the tomatoes. Trim all but 1/4-inch of the carrot greens, and then peel and halve carrots. Rub all of the vegetables with just a bit of olive oil and sprinkle each with sea salt and pepper. 
 
When grill is hot enough that you can only hold your hand over it for a few seconds, set the foil packet of garlic over indirect heat and grill for 15 minutes, or until garlic is soft but not at all burnt. Next, grill all of the vegetables until each side is nicely browned, but not burnt, about 2 minutes a side. Finally, grill the steak, cooking each side for 4 minutes for a medium-rare steak. Rest steak for 5 - 10 minutes, and cut into 1/2-inch thick slices. If using naan, halve and grill it for 1 minute on each side.
 
To make the buttermilk dressing, mash the grilled garlic with a fork in a medium bowl. Whisk in the mayonnaise, sour cream, and Parmesan. Next, whisk in the buttermilk. Finish with 2 tablespoons each minced green onion and parsley, plus sea salt and pepper to taste. 
 
To serve, break the grilled romaine leaves from the core and divide between four plates. Divide the rest of the grilled vegetables between the plates and top with several slices of steak. Finish with several twists of black pepper, a drizzle of the roasted garlic dressing, and the remaining parsley and green onion. Garnish with triangle of grilled naan. Serve immediately.