Come Cook With Us!

Get the inside scoop on what's cooking at
Taste of the Times

  • -> Watch exclusive content
  • -> Receive weekly updates

and much more.

Peppercorn Steak Salad

Posted in: Grilling, Dinner, Salads, American, Anniversary, Birthday, 4th of July, Labor Day, Memorial Day, Beef, Vegetables, Spring, Summer,


Simple enough for any night of the week, this peppercorn steak salad prepared by Chef Dave Foegley is packed with flavor. An elegant dish, this 8 ounce top sirloin is coated in peppercorns and grilled to perfection, before being sliced and placed on an iceberg-romaine salad with green goddess dressing.

The steak is prepared with simplicity, allowing the choice cut beef to have center stage. The salad is also hiding a few surprises: bacon, and crumbled blue cheese are among the ingredient list. If you do not have time to cook the bacon, or are avoiding the stove on a hot night, try using bacon bits as an alternative.

The dressing on the salad is key factor to the success of this dish. “Green goddess dressing is kind of an old one you don’t see anymore,” Foegley explained. It consists of parsley, chives, tarragon, thyme, mustard, anchovies, mayonnaise and sour cream. “So you have a very nice dish that can be done anytime of year and make a nice meal,” Foegley adds.


Peppercorn Steak Salad

For the Steak:

8 ounce top sirloin
15-20 peppercorns, crushed

For the Salad:

1 cup iceberg lettuce
1 cup romaine lettuce
6 grape tomatoes, halved
1 tablespoon crumbled blue cheese
2-3 strips of bacon or bacon bits

For the Dressing:

2-3 anchovies or 2 teaspoons anchovy paste
¾ cup mayonnaise
¾ cup sour cream
1 tablespoon mustard
½ cup parsley
¼ cup tarragon
¼ cup thyme
3 tablespoons chives, chopped


1. Crush the peppercorns with a mortar and pestle or in a pepper mill. Cover the steak in peppercorns, and place it on the grill.

2. Begin to cook the bacon in a medium skilled on medium heat. (Skip this step if using precooked or bacon bits.)

3. Chop the lettuces and halve the tomatoes, then place them in a medium-large bowl.

4. Into a blender, add parsley, chives, tarragon, thyme, mustard, anchovies, mayo and sour cream.  Blend them together for about a minute, or until smooth.   

5. Chop the bacon and crumble the blue cheese.  Add these ingredients to the salad bowl.  

6. Pour over the Green Goddess dressing and toss. 

7. Once the steak is cooked to the desired temperature, allow it to sit for 2 minutes.  This ensures the juices do not run over the salad. 

8. Slice the steak, and place it over the plated salad.  Serve with your favorite beverage.    


Recipe courtesy of Dave Foegely, Harry and Izzy’s Steakhouse, 2013.  

About The Cook

David FoegleyDavid joined St. Elmo Steak House in 2003. As the Executive Chef, he directs the culinary teams of St. Elmo and Harry & Izzy's. He has expertise in kitchen management, staffing, scheduling, pr

View this cook's complete profile →