This delicious Big Steak Salad is the perfect mix of juicy, grilled ribeye steak, crispy onion strings, and fresh greens. It’s an easy and satisfying meal, great for a quick lunch or dinner. The tangy homemade dressing doubles as a marinade, making it even simpler. Customize it with your favorite greens and cheese for a perfect bite!
Recipe 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
How To Make Big Steak Salad
- Make the Dressing & Marinade: Combine canola oil, red wine vinegar, balsamic vinegar, lime juice, soy sauce, Worcestershire sauce, chili oil, sugar, ginger, garlic, salt, and black pepper in a mason jar. Shake well to combine, then taste and adjust seasoning if needed.
- Marinate the Steak: Place the ribeye steaks in a resealable plastic bag. Pour in half of the dressing/marinade, seal the bag, and let the steak marinate for 5 to 10 minutes.
- Prepare the Onion Strings: Slice onions thinly and place them in a dish. Pour over the buttermilk and let them soak while you prepare the coating. In a separate bowl, mix the flour, salt, cayenne, and black pepper.
- Fry the Onion Strings: Heat the canola oil in a large pot to 190°C / 375°F. Take a handful of soaked onions, coat them in the flour mixture, shake off excess flour, and fry in the hot oil until golden brown. Remove and drain on a paper towel. Repeat until all onions are fried.
- Cook the Steak: Heat a grill or frying pan over medium-high heat. Cook the steaks for about 2 minutes per side for medium-rare. Remove from heat and let them rest for a few minutes, then slice thinly against the grain.
- Assemble the Salad: In a large bowl, combine the mixed lettuce leaves, crumbled blue cheese, and sliced tomatoes. Drizzle with some of the remaining dressing and toss gently.
- Serve: Divide the salad onto plates, making sure each serving has plenty of blue cheese and tomatoes. Top each salad with slices of steak and a generous portion of crispy onion strings. Serve immediately and enjoy!
Recipe Tips
- Marinate for Flavor: Let the steak sit in the marinade for at least 5–10 minutes to absorb the flavors. For an even richer taste, marinate for up to 30 minutes.
- Crispy Onion Perfection: Soak the onions in buttermilk for at least 15 minutes before coating. This helps them fry up extra crispy and golden.
- Grill at the Right Heat: Cook the steak on high heat for a perfect sear while keeping the inside tender and juicy. Overcooking will make it tough.
- Use Fresh Greens: A mix of romaine, arugula, and radicchio adds great texture and flavor. Avoid using only iceberg, as it lacks depth.
- Dress Lightly: Toss the salad with a little dressing first, then add more if needed. Overdressing can make the salad soggy.
How To Store Leftovers?
- Refrigerate: Let the salad cool to room temperature before storing. Keep the steak, dressing, and onion strings separate for the best texture. Store each in airtight containers in the fridge for up to 3 days.
- Freeze: Freezing is not recommended as lettuce and tomatoes don’t freeze well, and the onion strings will lose their crispiness. If you must, freeze the steak in an airtight container for up to 2 months. Thaw overnight in the fridge before using in a fresh salad.
Nutrition Facts
- Calories: 850 kcal
- Total Fat: 47.3 g
- Saturated Fat: Not specified
- Cholesterol: Not specified
- Sodium: 290 mg
- Potassium: Not specified
- Total Carbohydrate: 33 g
- Dietary Fiber: 8 g
- Sugars: Not specified
- Protein: 48 g
Check out More Recipes:
Big Steak Salad
Description
This delicious Big Steak Salad is the perfect mix of juicy, grilled ribeye steak, crispy onion strings, and fresh greens. It’s an easy and satisfying meal, great for a quick lunch or dinner. The tangy homemade dressing doubles as a marinade, making it even simpler. Customize it with your favorite greens and cheese for a perfect bite!
Ingredients
Dressing/Marinade:
Onion Strings:
Salad:
Instructions
- Make the Dressing & Marinade: Combine canola oil, red wine vinegar, balsamic vinegar, lime juice, soy sauce, Worcestershire sauce, chili oil, sugar, ginger, garlic, salt, and black pepper in a mason jar. Shake well to combine, then taste and adjust seasoning if needed.
- Marinate the Steak: Place the ribeye steaks in a resealable plastic bag. Pour in half of the dressing/marinade, seal the bag, and let the steak marinate for 5 to 10 minutes.
- Prepare the Onion Strings: Slice onions thinly and place them in a dish. Pour over the buttermilk and let them soak while you prepare the coating. In a separate bowl, mix the flour, salt, cayenne, and black pepper.
- Fry the Onion Strings: Heat the canola oil in a large pot to 190°C / 375°F. Take a handful of soaked onions, coat them in the flour mixture, shake off excess flour, and fry in the hot oil until golden brown. Remove and drain on a paper towel. Repeat until all onions are fried.
- Cook the Steak: Heat a grill or frying pan over medium-high heat. Cook the steaks for about 2 minutes per side for medium-rare. Remove from heat and let them rest for a few minutes, then slice thinly against the grain.
- Assemble the Salad: In a large bowl, combine the mixed lettuce leaves, crumbled blue cheese, and sliced tomatoes. Drizzle with some of the remaining dressing and toss gently.
- Serve: Divide the salad onto plates, making sure each serving has plenty of blue cheese and tomatoes. Top each salad with slices of steak and a generous portion of crispy onion strings. Serve immediately and enjoy!
Notes
- Marinate for Flavor: Let the steak sit in the marinade for at least 5–10 minutes to absorb the flavors. For an even richer taste, marinate for up to 30 minutes.
- Crispy Onion Perfection: Soak the onions in buttermilk for at least 15 minutes before coating. This helps them fry up extra crispy and golden.
- Grill at the Right Heat: Cook the steak on high heat for a perfect sear while keeping the inside tender and juicy. Overcooking will make it tough.
- Use Fresh Greens: A mix of romaine, arugula, and radicchio adds great texture and flavor. Avoid using only iceberg, as it lacks depth.
- Dress Lightly: Toss the salad with a little dressing first, then add more if needed. Overdressing can make the salad soggy.
Big Steak Salad