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Big Steak Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
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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

  1. 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.
  2. Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve immediately. Yum!

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