Serve thinly sliced steak with a creamy fresh herb yogurt aioli over a salad of crunchy veggies. Or swap out the steak for grilled salmon or any other protein.
Adapted from Cooking Light
1/2 cup canola mayonnaise
1/3 cup thinly sliced scallions
1/3 cup chopped fresh dill
1/4 cup plain whole-milk yogurt
1/2 cup fresh flat-leaf parsley leaves – divided
2 tablespoons fresh lemon juice
1 tablespoon water
1/2 teaspoon anchovy paste
5/8 teaspoon kosher salt – divided
1 garlic clove
1 tablespoon canola oil
1/2 teaspoon black pepper
1 pound flank steak – trimmed
4 cups chopped romaine or other sturdy lettuce
1 cup thinly sliced cucumber (seeded if you prefer)
3/4 cup radishes – cut into wedges (about 3 oz.)
Combine mayonnaise, scallions, dill, yogurt, 1/4 cup parsley, lemon juice, water, anchovy paste, 3/8 teaspoon salt, and garlic in the bowl of a mini food processor; process until smooth, about 1 minute. Set aside.
Heat oil in a large cast-iron skillet over high. Sprinkle pepper and remaining 1/4 teaspoon salt over steak. Cook steak until well browned on bottom, about 5 minutes; turn steak, and cook to desired degree of doneness, about 5 minutes for medium. Transfer to a cutting board, and let rest 5 minutes before thinly slicing.
Meanwhile, toss together romaine, cucumber, radishes, and remaining 1/4 cup parsley in a large bowl. Divide among 4 plates. Top with sliced steak; drizzle with dressing.