Big Steak Salad

Total Time:
50 min
Prep:
35 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Dressing/Marinade:
  • 3/4 cups canola oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons plus 1 teaspoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot chili oil
  • 2 tablespoons sugar
  • 1 tablespoon minced fresh ginger
  • 3 cloves garlic, peeled and minced or chopped
  • 1 teaspoon kosher salt
  • Lots of freshly ground black pepper
  • 2 whole 1-inch rib eye steaks, extra fat trimmed
  • Onion Strings:
  • 2 whole onions
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • Freshly ground black pepper
  • 4 cups canola oil
  • Salad:
  • Lettuce mix: romaine, arugula, watercress, radicchio, etc.
  • 3/4 cups crumbled blue cheese
  • 4 roma tomatoes, sliced
Directions

For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.

Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.

For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.

Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.

Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.

For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.

Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.

Serve immediately. Yum!


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