I am delighted to be back in the kitchen with California Grown! We created an amazing Steak Salad with Garlic Dressing, made with CA Grown Olives. It’s great for this time of the year. I am a gal that loves to grill, and September is the perfect time for grilling! However, this recipe can be done in the broiler or on the stove.

We made two versions of this Creamy Garlic Dressing–one with dairy and one Whole30 version– so that everyone can enjoy this luscious Magic Elixir. You are going to want to make this again and again. It’s good on steak or chicken, or even as a dipping sauce! Plus, you know how much I love supporting local farmers. So, as a part-time Californian, I was thrilled to use California Grown Olives for this recipe.

Did you know that California produces over 95% of the olives grown in the U.S.? Hundreds of farmers and their families work each year to bring California Ripe Olives from their farms to your table. Harvest generally starts in early September and concludes in mid-November, so we are right in the middle of the harvesting season!

After harvesting, the olives are then sent to one of California’s processing plants where they are sorted, graded, and stored until ready for curing. There are two olive canneries in California, and both are multi-generational family businesses. Who doesn’t love that?

This recipe is really a twofer. In addition to this Creamy Garlic Olive Dressing, we have also included a fabulous salad idea for you to try. Skirt steak, olives, fennel, peppers, and potatoes all come together to create a Celebration Salad that everyone is going to enjoy.

If you try the recipe, rate it and leave a comment below to let me know how it turned out!

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Steak Salad with Creamy Garlic Dressing and California Olives

Steak Salad with Creamy Garlic Dressing and California Olives

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  • Author: nocrumbsleft
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Salad
  • Diet: Gluten Free

Ingredients

1 pound fingerling potatoes

 

For the Whole30 Creamy Garlic 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

 

For the grilled vegetables:

½ pound small bell peppers, whole

1 bulb fennel, cut into 1/8-inch size slices, lengthwise

4 – 6 tablespoons extra virgin olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste 

 

For the meat:

1 ½ pound skirt steak

1 tablespoon garlic powder

2 tablespoons extra virgin olive oil 

1 ½ teaspoons kosher salt

¾ teaspoon freshly ground black pepper 

 

For the salad:

4 cups arugula 

½ cup California grown green olives, drained 

2 – 3 English cucumbers, sliced 

Marinated Red Onion Oil 


Instructions

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 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. 

 

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.