Steakhouse Salad With Black Pepper Dressing

Ingredients

For 2 servings

• •1 1-lb. New York strip steak, 1"–1¼" thick
• •Kosher salt
• •1 c. à café freshly ground pepper, plus more
• •4 thick-cut slices bacon (about 6 oz.), cut into ¼"-thick pieces
• •1 garlic clove, finely grated
• •1 tasse sour cream
• •0.5 tasse mayonnaise
• •1 c. à soupe Worcestershire sauce
• •Juice of 1 lemon
• •8 oz radicchio and/or frisée (about 1 medium head of either or ½ head of each), torn into 2" pieces
• •0.5 tasse crumbled blue cheese, plus more for serving
• •0.5 tasse thinly sliced chives and/or torn dill, plus more for serving
• •Extra-virgin olive oil (for drizzling)

Method

1. 1.Season one 1-lb. New York strip steak, 1"–1¼" thick, all over with kosher salt and freshly ground pepper; set aside.
2. 2.Cook 4 thick-cut slices bacon (about 6 oz.), cut into ¼"-thick pieces, in a large skillet over medium heat, stirring often, until browned and crisp, 6–8 minutes. Using a slotted spoon, transfer bacon to paper towels.
3. 3.Add reserved steak to same pan; cook, turning every 2 minutes or so, until deeply browned and an instant-read thermometer inserted into the thickest part registers 125°, 8–10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes.
4. 4.Meanwhile, whisk 1 garlic clove, finely grated, 1 cup sour cream, ½ cup mayonnaise, 1 Tbsp. Worcestershire sauce, and 1 tsp. freshly ground pepper in a medium bowl; season dressing with salt. Spread over a platter.
5. 5.Place bacon, juice of 1 lemon, 8 oz. radicchio and/or frisée (about 1 medium head of either or ½ head of each), torn into 2" pieces, ½ cup crumbled blue cheese, ½ cup thinly sliced chives, and a pinch of kosher salt in a large bowl. Drizzle with extra-virgin olive oil; toss to combine. Mound on platter.
6. 6.Slice steak against the grain on a diagonal; arrange over salad. Top with more crumbled blue cheese and thinly sliced chives.