Green Goddess Inspiration

Recipe By: Teri Turner


Have you ever made a Green Goddess dressing? It’s an absolute must do. The reality is, it’s so easy. It’s a creamy herbed garlic dressing that you will want to eat by the spoonful directly from the bowl.

2 pounds
skirt steak
red onions
(marinate these a half day ahead & leave on your counter)
1 1/2 pounds
fingerling potatoes
baby cherry tomatoes
on the vine
1 pounds
sweet baby peppers
1 pounds
sugarsnap peas
1 bag
baby lettuce (or a couple small heads of soft lettuce)

For the dressing:
oil-packed anchovy fillets
garlic cloves
chopped fine
1 cup
Plain Icelandic Provisions Skyr
1 cup
2 handful
basil leaves
2 tbsp
tarragon leaves
1/4 cup
3 tbsp
lemon juice
3 tbsp
olive oil
2 pinch

For the steak marinade:
1/2 – 3/4 of a container
Plain Icelandic Provisions Skyr
1 tbsp
red wine vinegar
1 tbsp
preserved lemon
1 tbsp
Aleppo Pepper
1 tbsp
kosher salt
ground black pepper
Make the dressing (best if done a day ahead)
Step 1
Place all dressing ingredients in a food processor and blitz until well combined and smooth.
Step 2
Taste the dressing and add salt, pepper, and/or more lemon juice for extra tang if needed.
Step 3
Place in an airtight container or mason jar and refrigerate overnight, or for at least 2 hours.

Marinate the steak (can be done a day ahead)
Step 1
In a bowl, combine all marinade ingredients and stir to combine well.
Step 2
Lay out your steak lengthwise and cut into 4-5 inch pieces.
Step 3
Place the steak pieces in a container and spoon marinade over the steak. I use my hands to rub the marinade into the steak, being sure to cover all sides thoroughly.
Step 4
Cover and refrigerate overnight, or for at least 2 hours.

Step 1
Heat your grill.
Step 2
Remove the steak from the refrigerator and wipe off the excess marinade off gently with a paper towel. Then brush the outside of the meat lightly with olive oil on all sides.
Step 3
Grill for 3 minutes a side (for very pink, medium-rare), or more depending on your preference. Remove and let rest.
Step 4
Roast the vegetables: first thoroughly coat all vegetables with olive oil, salt and pepper. On a clean, hot grill, roast everything, flipping every 3 minutes, until done. Once done, or as brown as you like, place on a sheet tray also on your grill to continue to cook. Technique: When grilling, it’s nice to have a small sheet tray on the grill, so that as things become done, you can move them to the sheet tray. Or, if potatoes are crisp on the outside, but not cooked on the inside, they can continue to cook on the sheet tray.
Step 5
Here’s the fun part: Place the lettuce on a beautiful platter. Then pour the Green Goddess Dressing into a bowl and place on the platter as a center piece. Using all remaining ingredients, create a flower, being sure to alternate colors. It’s an art project!
* Note
There is a difference between cooking and following a recipe. I love to cook seasonally, so feel free to change it up and use what is local and in season in your area. For example, switch out the snap peas for green beans, the fingerling potatoes for sweet potatoes, and if your tomatoes are at the peak of season, just serve fresh.

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