How to Be Un-Choppable: Tips on Plating & Garnishing with Samantha Seneviratne

Looking to serve up a delicious dish that looks as good as it tastes? Samantha Seneviratne's got you covered with a Giant Steak Salad  that will make you truly Un-Choppable! Watch #Chopped, Tuesdays at 9|8c. Get the recipe ▶ http://foodtv.com/3tDiCc8 Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Giant Steak Salad  RECIPE COURTESY OF UN-CHOPPABLE Level: Easy Total: 30 min Active: 30 min Yield: 6 to 8 servings Ingredients Dressing: 1 cup buttermilk 1/4 cup mayonnaise 1/4 cup sour cream 2 tablespoons extra-virgin olive oil Zest of 1 lemon plus 2 tablespoons freshly squeezed juice Kosher salt and freshly ground black pepper 2 tablespoons chopped flat-leaf parsley 2 tablespoons chopped fresh chives 1 tablespoon chopped fresh dill 1 small garlic clove, finely chopped Salad: 2 pounds skirt steak, trimmed of excess fat, cut crosswise into 3 pieces 2 teaspoons ground coriander 2 teaspoons smoked paprika Kosher salt and freshly ground black pepper Extra-virgin olive oil, for brushing 8 cups baby arugula 1 small bunch watercress, tough stems removed 2 red Belgian endives, trimmed and separated into leaves 1 cup multi-colored cherry tomatoes 2 large ripe heirloom tomatoes, cut into wedges 2 ripe peaches, cut into wedges 4 assorted radishes, trimmed and thinly sliced 1 cup mixed soft fresh herbs such as parsley leaves, chives and dill 1/2 cup finely crumbled feta 1/4 cup roasted salted sunflower seeds Flaky sea salt, for serving Directions Prepare a grill for medium-high heat. For the dressing: whisk together the buttermilk, mayonnaise, sour cream, olive oil and lemon juice in a medium bowl. Add the lemon zest, 1/2 teaspoon salt, 1 1/2 teaspoons pepper, parsley, chives, dill and garlic and whisk until smooth. Refrigerate while you make the salad. For the salad: sprinkle the steak all over with the coriander and paprika. Season with salt and pepper and brush with olive oil. Grill the steak until well charred, flipping once, about 4 minutes per side for medium rare, depending on the thickness of the steak. Let rest on a cutting board while you assemble the salad. Scatter the arugula, watercress and red endive on a large serving platter. Arrange the tomatoes, peaches and radishes over the greens. Sprinkle with herbs, feta and sunflower seeds. Thinly slice the skirt steak across the grain and arrange on a platter over a swipe of lemon-herb dressing. Top with flaky sea salt and more herbs. Serve the steak and remaining dressing alongside the salad. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #SamanthaSeneviratne #Unchoppable #Steak #Salad #FoodNetwork How to Be Un-Choppable: Tips on Plating & Garnishing with Samantha Seneviratne | Food Network https://www.youtube.com/watch?v=tU7huC52GX4&feature=youtu.be