Steak Salad

Prepare your Ingredients
Preheat oven to 400° F.
Foil-line and lightly grease a baking sheet.
Wash and dry your produce.
Trim ends off green beans if needed.
Thinly slice the chives and place in a small bowl.
Mince 2 cloves garlic.
Halve the grape tomatoes.
Slice potatoes into ¼” rounds.

Bake the potatoes
Place potato slices on prepared baking sheet, toss with ½ Tbsp. olive oil, and season with salt and pepper.
Bake for 18- 20, minutes or until fork-tender, flipping halfway through.

Make the Dressing
Meanwhile, add the buttermilk, sour cream, white wine vinegar, and ½ the garlic to bowl with chives.
Mix until well combined, season with salt and pepper to taste, and transfer to refrigerator until ready to serve.

Cook the Green beans
Heat ½ Tbsp olive oil in a medium pan, over medium-high heat.
When hot, add the green beans and season with salt and pepper.
Cook 3 minutes, tossing frequently.
Stir in remaining garlic and cook, tossing constantly, until beans are crisp-tender; 1-2 minutes.
Set green beans aside.

Sear the Steak
Pat steak dry, season with salt to taste, rub in the spice mix on both sides, and rub with a little olive oil.
Heat the same pan you used for the green beans, over medium-high heat.
When hot, add the steak and cook 3-4 minutes per side for medium 140° F.
Transfer steak to cutting board, and let rest 5 minutes, then thinly slice across the grain.

Plating
Divide the spring mix between your plates.
Top with green beans, potatoes, steak, tomatoes, dressing, and top with the cheese.