We have been traveling a lot recently and that means lots of rich and heavy foods. With that being the case, sometimes I just want a nice salad for dinner. However, because I have the King of Carnivores for a husband, a simple green salad just won't do! This is when I use an inexpensive steak cut and some ingenuity to come up with a light, but filling, Steakhouse Salad. I know you are going to love this so let's get started!
Steakhouse Salad:
*Prep Time: 30 min. *Cook Time: 16 min. *Difficulty easy *Servings: 4-6
Ingredients:
- 1 Flank Steak
- Salt and Pepper
- 3 cloves of Garlic, minced
- 3 tbsp. Red Wine Vinegar
- 2 tbsp. Brown Sugar
- 2 tbsp. Soy Sauce
- 1 tbsp. Balsamic Vinegar
- 1 tbsp. Worcestershire Sauce
- 1 tbsp. Lemon Juice
- 1/2 tsp. Siracha
- 3/4 c. Canola Oil
- 1 onion
- 1 c. Buttermilk
- 1 c. Flour
- 1 c. Cornmeal
- 1 pinch of Cayenne
- Salt and Pepper
- Mixed Spring Greens
- 1 c. Cherry Tomatoes, halved
- 1 Carrot, shredded
- 3/4 c. Crumbled Blue Cheese
In a mason jar or mixing bowl, combine the oil, sirracha, soy sauce, Worcestershire sauce, red wine vinegar, balsamic vinegar, garlic, lemon juice, salt and pepper.
Then shake or whisk it all together.
Then shake or whisk it all together.
Pour half of the marinade over the steak.
Seal up the Ziploc bag and place in the refrigerator for 30 min.
While the steak is marinating, you can make your onions.
Start by slicing your onion in thin slices.
Place them in a shallow dish and cover them with the buttermilk.
If you do not have buttermilk, just add a teaspoon of white vinegar to whole milk.
In a separate shallow pan, combine the flour, cornmeal, salt, pepper, and cayenne pepper.
Whisk together.
In small batches, take the onions from the buttermilk and place in the breading.
After they are well coated, place them in some HOT oil and fry till they are brown and crisp, about 3-4 minutes.
When they are finished, place them immediately on a paper towel and season with salt.
By now the steak will be ready for the grill!
Place your steak on a medium/high grill and cook for 8 minutes.
Flip and cook for another 8 minutes.
This will give you a lovely medium steak.
Let the steak rest for 10 minutes and slice thinly.
Once the onions and steak are done just toss your greens, tomatoes, and carrots. Sprinkle on some blue cheese and drizzle with of the leftover marinade.
There you have it! The PERFECT salad dinner that will satisfy your lighter appetite along with your meat eater's needs! This Steakhouse Salad will be a family favorite for sure so give it a try tonight!
As always...
Happy Reading, Happy Eating, and Happy Living
~The Kitchen Wife~
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