1 pound skirt steak Olive oil to coat steak 1 bunch chives, roughly chopped 3/4 cup thick yogurt, preferably Greek 1 tablespoon lemon juice 2 tablespoons mayonnaise Salt and pepper to taste 4 large handfuls mixed greens 1 bell pepper, chopped

Season the steak with salt and pepper and coat with a little olive oil. Grill over high heat until desired doneness, outside or in a grill pan. Allow to rest for 3-4 minutes, then slice thinly across the grain. Alternatively, use leftover grilled steak and slice thinly. 2 In the meantime, combine the remaining ingredients minus the salad greens and bell pepper in a food processor or blender. Process or blend until smooth, and season to taste. Adjust acidity or thickness with lemon juice and mayonnaise as needed. 3 Toss the greens with the bell pepper and divide amongst plates. Top with the warm steak, and drizzle with dressing.