This is my take on the buttermilk salad I had at Marlow and Sons last weekend - a mixture of red butter lettuce, scallions, sweet corn, radishes, and three different kinds of tomatoes from our garden, all chopped and tossed with homemade buttermilk dressing and snipped chives. I marinated a couple of pieces of grass-fed flatiron steak from Elk Trails in a mixture of crushed garlic, kosher salt, black pepper, lemon juice and olive oil, and Mike seared them in the cast iron skillet, finishing them in the oven. Simple and delicious.
{ 2 comments… read them below or add one }
Hillary 08.24.07 at 12:51 pm
I know I say this everyday, but this LOOKS AMAZING! I think this is the first steak dish of yours I’ve seen and I am salivating at the mouth. Now I know what I want for dinner…
Jennifer Hess 08.24.07 at 12:55 pm
The steak turned out really, really good - super tender and I loved the flavor of the lemon. My husband cooked it perfectly.
The buttermilk salad really just rocked my socks the first time I had it - and I’m not even a huge fan of radishes, but as you see I’ve done them in salads twice now, all because of Marlow! Chef Caroline and her crew are awesome. I always get such wonderful ideas about how to use what’s in season when we eat there.