The “even my man will eat this” Steak Salad

It’s coming up on the time of year where I just crave big salads with all kinds of stuff on it.  Salads like this:
Salads are a great way to lighten up your dinners without skimping on flavor.  Cutting out the carbs…always a good way to go when prepping for shorts weather.  Just remember, don’t be too heavy handed with cheese and nuts (or the extras like fried onions!) and stick to a home-made dressing or one that is a simple vinaigrette.

you will need:
¾ to 1 pound of your favorite cut of steak (we prefer flank/skirt steaks)

for the dressing/marinade:
¾ cups canola oil
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
2 tablespoons + 1 teaspoon soy sauce
2 tablespoons lime juice
2 tablespoons sugar
3 cloves garlic, peeled and left whole
1 tablespoon minced fresh ginger
½ teaspoon hot chili oil or paste
kosher salt and freshly ground black pepper

Combine all of the above ingredients in a large jar.  Put on the lid and shake vigorously.  Place steak in a large plastic bag and pour in about half of the dressing/marinade.  Zip the bag closed and let marinate in the refrigerator for at least 2 hours.  You could easily do this step the evening before you want to make this salad.

all of the ingredients

for the fried onions:
1 whole onions, sliced thin with a mandoline
1 cup buttermilk
1 cup flour
2 teaspoons salt
½ teaspoon cayenne pepper
1 cup canola oil
black pepper to taste

Slice the onions and place them in a bowl.  Pour buttermilk over top, cover tightly with plastic wrap and place in the refrigerator for at least 1 hour.

Put canola oil in a large frying pan over medium-high heat.  Let heat up to 375° or until the oil starts to pop. While oil is heating, combine flour, salt, pepper and cayenne in a shallow dish.  Once the oil is ready, pull a handful of onions out of buttermilk, shaking off the excess liquid, and place in dish with flour mixture.  Dredge in mixture, then shake off excess and plunge into the hot oil.  Fry onions for a few minutes until golden brown, then remove with tongs to a plate lined with paper towels.  Repeat until all onions are used and set aside until ready to serve.

for the salad:
several cups of lettuce mix (whatever you prefer)
lots of sliced or cherry tomatoes
1 English cucumber, sliced
½ cup good quality crumbled blue cheese
½ cup chopped pecans

Cook your steak to your liking.  For this recipe, I cooked for 2 minutes a side in a skillet, then finished in a 400° oven for just under 5 minutes.  Let steak sit on a cutting board for 5 minutes, then cut in thin slices against the grain.

While the steak is cooking, clean and cut your vegetables; place them on large plates.  Drizzle dressing on top and toss.  Top with blue cheese crumbles and pecans.  Once steak is read, place several slices on top and then mound on some of those awesome fried onions.

Prepare yourself for the most delicious steak salad to ever hit your taste buds.

serves: 2 with leftovers
time: 30 min prep + marinating time + 15 min hands on cooking time
from: Pioneer Woman

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2 Comments

  1. Posted April 2, 2012 at 10:31 pm | Permalink

    1. your marinade makes me want to fire up the grill. or at least get my husband to.
    2. i am super impressed with your homemade fried onions–confession time: i have been known to buy the canned ones just to eat them a handful at a time. i love those little suckers!

    • Ali
      Posted April 3, 2012 at 11:08 pm | Permalink

      They were actually super easy to make…which is a total hazard because I also like to eat them a handful at a time! And the marinade it awesome and zingy…you should make this soon!

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