Steak Salad with California Olives and Garlic Dressing

Parboil the potatoes:

Fill a large pot with water, add salt, and parboil the potatoes for 5 – 7 minutes. Remove and place on a baking sheet to cool completely. Cut the potatoes lengthwise and transfer to a large bowl. Set aside.

Make the Dressing: 

Using a hand mixer or blender, blend the mayonnaise, sour cream, garlic, parsley, chives, lemon juice, salt, olive oil and 2/3 can of the olives until fairly smooth. Then add the remaining olives and pulse for 2 seconds, until the olives jus coarsely chopped for texture. Use immediately or refrigerate in an airtight container for up to a week.

Grill the Vegetables:

Preheat grill to 400F.

Add the sweet bell peppers and fennel to the bowl with the potatoes. Add the olive oil, salt and pepper to taste, and toss to coat completely. Place the peppers, fennel, and potatoes (cut side down) on the grill. Cook until charred, about 4 – 8 minutes a side. Check the vegetables every 3 minutes, as grill temperatures vary. Remove and set aside in a bowl.

Note: If you don’t have small bell peppers, use regular sized peppers. These take 20 – 25 minutes. 

Grill the Meat: 

Place the meat in a large bowl. In a small bowl, combine the garlic powder, salt, and pepper, stirring to combine. Pour the olive oil over the steak to coat evenly. Sprinkle the spice mixture over the steak to coat completely. Place the meat on the grill and cook until done, about 3 – 5 minutes a side. Make sure to keep an eye on the grill, as grill temperatures vary. Let rest 10 minutes then cut against the grain. 

Assemble salad: 

Place the arugula on a large platter. Sprinkle with salt. Arrange the remaining items around the platter in sections. Drizzle with the Marinated Red Onion Oil and serve with the dressing. 

For the Whole30 California Olive Dressing:

1½ cup Whole30 Mayo 

2 garlic cloves, pressed

¼ cup chopped fresh flat-leaf parsley 

1 tablespoon chopped fresh chives

3 tablespoons lemon juice 

Kosher salt to taste, around 2 pinches 

2 tablespoons red wine vinegar 

5 tablespoons extra virgin olive oil 

One 6-ounce can California black olives, drained and divided 

Using a hand mixer or blender, blend the Whole30 Mayonnaise, pressed garlic, parsley, chives, lemon juice, salt, red wine vinegar, olive oil and 2/3 can of olives until smooth. Add the remaining olives and pulse until coarsely chopped. 

Place the olives in a small bowl. Set aside.

In a food processor, combine the lemon juice, anchovy filets, olive oil, basil and garlic, and pulse until smooth. Pour over the olives and toss to combine. Serve.