Steak Salad - Pioneer Woman

Photo by Linda A.
Adapted from foodnetwork.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

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. For the steak: 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.

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