Steak Salad w/ Zesty Dill Dressing

This salad recipe is roughly based off a salad my mom makes.  It's similar in concept, but different in execution.  Tonight, I was wanting something similar, but also for some reason was craving a fresh dill dressing.  And I have to say, I am SO proud of this recipe.  My main goal was not only to make it tasty, but very healthy (as often you can have a healthy salad but load it with a crazy fatty dressing).  Also - this was 100% from my brain.  Never made a dressing like this before - also why I'm super proud of it because it came together beautifully!  I would strongly recommend making the dressing at least an hour before dinner (even the night ahead will work - it should keep at least 3 days).  Right after mixing the dressing, it still holds on to a strong yogurt flavor, but that fades as it sits.  And the more it sits the more the rest of the flavors come together....I didn't use the dressing until an hour after I made it and the taste was very different, for the better!  Hope you enjoy it as much as we did!

Steak Salad w/ Zesty Dill Dressing
Makes 2 main course or 4 first course servings

For dressing:
6 oz. (3/4c.) plain greek yogurt
1 Tbs freshly chopped dill
1/2 Tbs thinly sliced chives
1 tsp parsley, chopped
2 and 1/2 tsp fresh lemon juice
1 tsp Worchestershire sauce
1 tsp grated white onion
1 garlic clove, grated (over microplane)
1/4 tsp salt

Whisk all 9 ingredients in a small bowl.  Refrigerate until ready to use.

For the salad:
3 c. arugula or spinach
1 small bunch radishes, thinly sliced
1/3 c. red onion, thinly sliced, rinsed and patted dry (this will remove the harshness of the flavor)
1/4 of a cucumber, seeds removed, thinly sliced and cut into thirds
3/4 lb. beef round sirloin tip
zesty dill dressing
olive oil
kosher salt
your fav steak seasoning

Preheat grill to med-high.  While heating, pound the steak thin.  Rub both sides of the steak with a little drizzle of olive oil and season evenly with kosher salt, and steak seasoning.  Cook on grill about 4-5 minutes per side (for medium well).  Let rest at least 5 minutes.  Thinly slice against the grain.

While the meat is resting, divide the lettuce, radishes, cucumber, red onion onto seperate plates.  Drizzle with dressing (you may have some left over).  Top with sliced meat.  Serve.