Fans of the steakhouse-style anything, rejoice! This enticing salad is masterful and tantalizing in all the best ways! Yummy Steak Salad is just that… yummy! Simply yet elegantly seasoned steaks are browned and roasted to rosy perfection! Then they are sliced so they can adorn a fresh bed of romaine and arugula, surrounded by spicy red onions and juicy cherry tomatoes! Crumbled blue cheese and a mustard dressing help bring creaminess and tanginess to cut through all that rich, succulent goodness! Yummy Steak Salad brings the steakhouse experience to you.
Ingredients
For the steak:
- 2 (8-12-ounce) rib-eye or striploin steaks, 1-inch-thick
- 1 tablespoon olive oil
- salt, to taste
- black pepper, to taste
- 1 tablespoon salted butter
For the dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon white wine vinegar
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon onion powder
- salt, to taste
- black pepper, to taste
For the salad:
- 1 heart romaine, chopped
- 2 cups arugula
- 1/2 cup red onions, thinly sliced
- 2 cups cherry tomatoes, halved
- 1 avocado, thinly sliced
- 1/2 cup blue cheese or feta cheese, crumbled
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Transfer the steaks from the refrigerator to a large platter and let them rest at room temperature, about 20 minutes.
Step 3 –By hand or with a pastry brush, add the olive oil to the steaks and rub or brush them to completely coat.
Step 4 –On both sides, season the steaks with the salt and the black pepper.
Step 5 –In a large oven-safe or cast-iron skillet over medium-high heat, add the seasoned steaks and cook until browned, about 2-3 minutes per side.
Step 6 –Transfer the skillet from the stovetop to the oven and roast the browned steaks until the beef reaches an internal temperature of 145 degrees F, about 10-15 minutes. For more done steaks, cook for 3-5 minutes longer.
Step 7 –Transfer the roasted steaks from the oven to a wire rack and top them with the butter.
Step 8 –Let the steaks rest for 5 minutes.
Step 9 –Transfer the roasted steaks from the skillet to a cutting board and, with a sharp knife, cut them into narrow strips. Make sure to cut against the grain.
Step 10 –In a jar with a tight-fitting lid or a large bowl with a whisk, add the mayonnaise, the sour cream, the white wine vinegar, the parsley, the Dijon mustard, the garlic, the onion powder, the salt, and the black pepper and shake or whisk well to combine.
Step 11 –In a clean large serving bowl, add the romaine, the arugula, the red onions, and 1/2 of the dressing mixture and toss to combine.
Step 12 –Arrange the steak strips, the cherry tomatoes, the avocado, and the blue cheese on top of the salad mixture.
Step 13 –Evenly drizzle the salad with the remaining dressing mixture.
Step 14 –Serve.
