Photo of Steak Salad with Spicy Buttermilk Dressing by WW

Steak Salad with Spicy Buttermilk Dressing

PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
This horseradish-infused buttermilk dressing is the perfect topper for salads and sandwiches. Make a double batch and try the dressing as a dip with fresh vegetable sticks. The salad is so simple and ready in just 30 minutes. While the steak is broiling, cut a few other fresh vegetables like carrots, cucumber, and radishes to enjoy in the salad. Great for lunch or dinner, put this simple salad and terrific dressing on repeat when you're menu planning.To streamline prep, you can also use 12 ounces of sliced, cooked flank steak, especially if you're planning ahead and can cook the steak the night before while you're making dinner.


Low-fat buttermilk

¼ cup(s)

Reduced calorie mayonnaise

¼ cup(s)

Uncooked scallion(s)

1 medium, chopped

Store-bought horseradish

2 Tbsp

Orange zest

1 tsp

Uncooked lean flank steak

1 pound(s), or skirt steak

Kosher salt

1 tsp

Black pepper

½ tsp

Mixed greens

6 cup(s)


  1. Preheat broiler. In small bowl, whisk buttermilk, mayonnaise, scallion, horseradish, and orange zest. Let dressing sit 15 minutes.
  2. Season steak with salt and pepper. Broil 4 inches from heat until desired degree of doneness, 4 to 6 minutes per side. Let sit 5 minutes before slicing thin against the grain.
  3. Divide mixed greens among 4 plates. Top each salad with about 3 oz steak and drizzle with about 2 1⁄2 tbsp dressing.
  4. Per serving: about 3 oz steak, 1 1⁄2 cups greens, and 2 1⁄2 tbsp dressing