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I make many versions of green goddess dressing. It doubles as a dressing, dip, fish topping, and even a marinade. This version is made with avocado and lots of fresh herbs (from your garden, if you have one!). It’s a creamy and bold dressing that pairs well with simple grilled steak and lots of crispy greens.
2 cups washed herbs (basil, spinach, cilantro, mint, and parsley)
1 shallot
1 clove garlic or 1 cube Gefen Frozen Garlic
juice from 2 lemons or about 1/2 cup
zest from 1 lemon
1 teaspoon fish-free Worcestershire sauce like Tonnell
1 teaspoon rice vinegar or Tuscanini Red Wine Vinegar
1/4 cup toasted nuts (walnuts, cashews, or almonds)
3 tablespoons nutritional yeast
1/4 cup Tuscanini Olive Oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 pound oyster steak, hanger steak, or London broil
2 tablespoons Tuscanini Olive Oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 (12-ounce) package shredded green cabbage
1 cup shredded carrots
1 cup chopped cucumbers
1/4 cup sliced washed scallions or chives, plus more for garnish
With an immersion blender, purée herbs, shallot, garlic, lemon juice, zest, Worcestershire sauce, vinegar, nuts, and nutritional yeast. Add olive oil in a stream and blend until creamy. Season with salt and pepper. Refrigerate until ready to use.
Place the steak on a plate and massage oil, salt, and pepper into it, rubbing all over. Set aside.
Heat a gas grill to 375 degrees Fahrenheit. Grease the grates. Grill steak over a medium-low flame for about four minutes per side, or until the internal temperature reaches 140 degrees Fahrenheit (cook time will depend on the thickness of the meat). Flip and grill on the second side. Alternatively, set oven to broil and broil meat about three minutes per side. Let cool and slice against the grain.
In a large bowl, toss cabbage, carrots, cucumbers, and scallions/chives. Toss with dressing to taste, reserving some for serving.
To serve: Arrange salad on a plate, add a few slices of steak, drizzle with more dressing, and garnish with extra scallions or chives.
Photography by Chay Berger
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