- 8 to 10 ounces leftover steak, trimmed of fat and very thinly sliced
- Chili powder to taste
- 1 head iceberg lettuce
- 2 large ripe tomatoes, cored and cut into thin wedges
- 1 or 2 ripe avocados, to your taste, halved and pitted
- 2/3 cup buttermilk
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- 1 medium-size red onion, finely chopped
- ½ cup finely grated Parmesan cheese
- 3 cloves garlic, minced
- 2 to 3 tablespoons chopped fresh parsley leaves, to your taste
- Freshly ground black pepper, preferably coarsely ground, to taste
- Put the steak in a small bowl and dust it with a little bit of chili powder—several good-size pinches will do; set aside.
- To assemble the salad, core the lettuce and cut into a number of thin wedges. Arrange 3 wedges in a fan-shaped pattern on each individual salad plate, leaving a little room between the wedges. Place a few tomato wedges in one of the spaces.
- Score the flesh of the avocado down to the skin. Scoop out the flesh and scatter the avocado dice in the other space between the wedges.
- Make the dressing by blending all of the dressing ingredients together in a medium-size bowl. Either spoon dressing over each salad, or pass the dressing at the table.