Big Steak Salad
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 cups
Canola Oil3 tbsps
Red Wine Vinegar1 tbsp
Balsamic Vinegar2 tbsps
Lime Juice2 tbsp
Soy Sauce1 tbsp
Worcestershire Sauce1 tsp
Hot Chili Oil2 tbsps
Sugar1 tbsp
Ginger (minced fresh)1 tbsp
Kosher Salt2 cups
Buttermilk2 cups
All-Purpose Flour1 tsp
Cayenne Pepper3 cups
Crumbled Blue CheeseDirections:
1
Watch how to make this recipe
2
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
3
Shake vigorously to combine; taste and adjust seasonings to taste
4
Place the steak in a plastic zipper bag
5
Pour in half the dressing/marinade and seal
6
Marinade for 5 to 10 minutes
7
For the onion strings: Slice the onions very thin
8
Place in a baking dish and cover with the buttermilk and soak
9
Combine the flour, salt, cayenne and black pepper and set aside
10
Heat the oil to 375 degrees in a large pot
11
Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil
12
Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown
13
Repeat until onions are gone
14
Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side
15
Remove from the heat and allow to rest
16
Slice the steak against the grain in thin slices
17
For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes
18
Add a little of the remaining dressing/marinade and toss to combine
19
Add more if needed
20
Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate
21
Add half a steak to the top of each plate, then top the steak with onion strings
22
Serve immediately
23
Yum!