Striploin Cobb Salad with Buttermilk Ranch Dressing

For the dressing

•  3/4 cup buttermilk
•  1/3 cup sour cream
•  1/4 cup mayonnaise
•  1/2 teaspoon fresh lemon juice
•  1 Tablespoon chopped fresh chives
•  1 teaspoon minced garlic
•  1/2 teaspoon Dijon mustard
•  2 dashes hot sauce

For the salad

• 2 New York Striploin Steaks
• 1 Tablespoon vegetable oil
• 2 hearts Romaine lettuce, chopped
• 4 hard-boiled eggs, halved
• 2 cups halved cherry tomatoes
• 1 cup blue cheese crumbles
• 1 medium avocado, diced
• 8 slices Carnivello Foods bacon, cooked and chopped
  

Directions

Make the dressing

1. In a small bowl, whisk together the buttermilk, sour cream, mayonnaise, lemon juice, chives, garlic, Dijon mustard and hot sauce with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cover the dressing with plastic wrap and refrigerate it.

Make the salad

1. Preheat the oven to 350°F.
2. Pat the NY striploin steaks dry then season it generously with salt and pepper.
3. Add the oil to a large ovenproof skillet set over medium-high heat. Once the oil is hot, add the tri-tip and sear it on all sides until it is dark golden.
4. Transfer the skillet into the oven and roast the tri-tip until a digital thermometer inserted at the thickest point reaches 130°F for medium-rare, about 10 minutes per pound.
5. Remove the NY striploin steaks from the oven and let it rest for at least 15 minutes before cutting against the grain into thin slices.
6. Assemble the salad either on one large platter or on individual serving plates by arranging the Romaine lettuce on the bottom then topping it with the sliced tri-tip, hard-boiled eggs, cherry tomatoes, blue cheese crumbles, diced avocado and chopped bacon.
7. Drizzle with the prepared dressing and serve immediately.