You get to make your own ranch dressing, and you’ll be surprised by how easy it is. Cook, relax, and enjoy!
What you’ll need:
1 Tbsp black peppercorns
1 tsp Szechuan peppercorns
1 lemon
¼ oz fresh parsley
1 oz scallions
1 shallot
2, 7-oz sirloin filets
1 oz butter
⅓ cup quick grits
2 oz sour cream
1 head iceberg lettuce
coarse salt
olive oil
sugar
freshly ground black pepper
Equipment:
medium skillet
small saucepan
Recipe steps:
-
Prep ingredients
Place black and Szechuan peppercorns in a ziploc bag and pound with a meat mallet or heavy skillet until coarsely ground. Juice lemon. Pick parsley leaves from stems and finely chop leaves. Finely chop scallions. Peel shallots and thinly slice into rings. -
Season steaks
Coat steaks with 2 teaspoons salt and crushed peppercorns. -
Sear steaks
Heat ⅓ of butter and 1 tablespoon oil in a medium skillet over medium-high. When hot, add steaks and cook undisturbed until well browned, 2–3 minutes. Flip steaks over and cook until browned, 1–2 minutes (2 minutes for medium). Remove to a board to rest and reserve skillet. -
Cook grits
Meanwhile, bring 1⅓ cups water and 1 teaspoon salt to a boil in a small saucepan. Add grits and whisk to combine. Reduce heat to a simmer and cook, whisking occasionally, until liquid is absorbed and grits are tender, 8–10 minutes. Stir in ⅓ butter and add more water to loosen if necessary. -
Make salad
Whisk sour cream, parsley, scallions, ¼ teaspoon sugar, and 1 tablespoon oil in a small bowl. Add enough lemon juice until loose and pourable. Season with salt and pepper. Remove any wilted outer leaves from iceberg then cut into wedges through the core. Drizzle dressing over the top. -
Make shallot butter
Reheat skillet over medium-high. Add shallots and cook, stirring, until soft and golden, about 2 minutes. Add remaining butter and swirl until melted, about 30 seconds. Slice steaks against the grain and serve on grits with shallot butter over the top and salad alongside. Enjoy!
