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/3tDiCc8Subscribe to Food Network ▶ http://foodtv.com/YouTubeWelcome 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-CHOPPABLELevel: EasyTotal: 30 minActive: 30 minYield: 6 to 8 servingsIngredientsDressing:1 cup buttermilk1/4 cup mayonnaise1/4 cup sour cream2 tablespoons extra-virgin olive oilZest of 1 lemon plus 2 tablespoons freshly squeezed juiceKosher salt and freshly ground black pepper2 tablespoons chopped flat-leaf parsley2 tablespoons chopped fresh chives1 tablespoon chopped fresh dill1 small garlic clove, finely choppedSalad:2 pounds skirt steak, trimmed of excess fat, cut crosswise into 3 pieces2 teaspoons ground coriander2 teaspoons smoked paprikaKosher salt and freshly ground black pepperExtra-virgin olive oil, for brushing8 cups baby arugula1 small bunch watercress, tough stems removed2 red Belgian endives, trimmed and separated into leaves1 cup multi-colored cherry tomatoes2 large ripe heirloom tomatoes, cut into wedges2 ripe peaches, cut into wedges4 assorted radishes, trimmed and thinly sliced1 cup mixed soft fresh herbs such as parsley leaves, chives and dill1/2 cup finely crumbled feta1/4 cup roasted salted sunflower seedsFlaky sea salt, for servingDirectionsPrepare 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 Networkhttps://www.youtube.com/watch?v=tU7huC52GX4&feature=youtu.be