Steak Salad with Parmesan Peppercorn Ranch Dressing

How to make it

1. For the Steak: add the balsamic vinegar, Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, olive oil, Worcestershire sauce, honey, Italian seasoning, garlic powder, and dried mustard to a bowl. Whisk until combined. Add in the New York strip steak and allow it to marinate for 15-20 minutes. Remove the steak from the marinade and pat it dry with paper towels. Heat the vegetable oil in a pan over medium-high heat. Season both sides of the steak with freshly cracked black pepper and salt. Add the steak to the pan and cook for about 4-5 minutes on each side until it develops a golden brown crust and is cooked to your liking. Remove the steak from the pan and allow it to rest before slicing. 
2. For the Dressing: add the mayonnaise, sour cream, parmesan cheese, parsley, peppercorns, Worcestershire sauce, white vinegar, hot sauce, and Lee Kum Kee Minced Garlic to a blender. Blend until combined. Pour in the buttermilk and blend until incorporated. Set the dressing aside in the fridge. 
3. For the Salad: heat the olive oil in a pan over medium heat. Add in the sliced red onion rings and cook for about 3 minutes on each side until softened and slightly caramelized. Remove the onions from the pan. Add the mixed greens to a platter. Top with sliced avocado, radishes, cucumbers, black beans, caramelized red onions and sliced steak. Serve with the prepared dressing and enjoy!