How to Be Un-Choppable: Tips on Plating & Garnishing with Samantha Seneviratne | Food Network

How to Be Un-Choppable: Tips on Plating & Garnishing with Samantha Seneviratne | Food Network

Looking to serve up a delicious dish that looks as good as it tastes? Samantha Seneviratne’s got you covered with a Giant Steak Salad  that will make you truly Un-Choppable!
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Giant Steak Salad 
Level: Easy
Total: 30 min
Active: 30 min
Yield: 6 to 8 servings


1 cup buttermilk
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons extra-virgin olive oil
Zest of 1 lemon plus 2 tablespoons freshly squeezed juice
Kosher salt and freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 small garlic clove, finely chopped

2 pounds skirt steak, trimmed of excess fat, cut crosswise into 3 pieces
2 teaspoons ground coriander
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for brushing
8 cups baby arugula
1 small bunch watercress, tough stems removed
2 red Belgian endives, trimmed and separated into leaves
1 cup multi-colored cherry tomatoes
2 large ripe heirloom tomatoes, cut into wedges
2 ripe peaches, cut into wedges
4 assorted radishes, trimmed and thinly sliced
1 cup mixed soft fresh herbs such as parsley leaves, chives and dill
1/2 cup finely crumbled feta
1/4 cup roasted salted sunflower seeds
Flaky sea salt, for serving


Prepare a grill for medium-high heat.

For the dressing: whisk together the buttermilk, mayonnaise, sour cream, olive oil and lemon juice in a medium bowl. Add the lemon zest, 1/2 teaspoon salt, 1 1/2 teaspoons pepper, parsley, chives, dill and garlic and whisk until smooth. Refrigerate while you make the salad.


For the salad: sprinkle the steak all over with the coriander and paprika. Season with salt and pepper and brush with olive oil. Grill the steak until well charred, flipping once, about 4 minutes per side for medium rare, depending on the thickness of the steak. Let rest on a cutting board while you assemble the salad.

Scatter the arugula, watercress and red endive on a large serving platter. Arrange the tomatoes, peaches and radishes over the greens. Sprinkle with herbs, feta and sunflower seeds.


Thinly slice the skirt steak across the grain and arrange on a platter over a swipe of lemon-herb dressing. Top with flaky sea salt and more herbs. Serve the steak and remaining dressing alongside the salad.

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How to Be Un-Choppable: Tips on Plating & Garnishing with Samantha Seneviratne | Food Network

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