STEAKHOUSE SALAD
Make and share this Steakhouse Salad recipe from Food.com.
Provided by gailanng
Categories Salad Dressings
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To prepare Blue Cheese Vinaigrette:.
- Heat 1 tablespoon oil in heavy small skillet over medium heat. Add 2 tablespoons minced garlic and saute until golden, about 1 minute. Transfer garlic mixture to blender. Add blue cheese, white wine vinegar, 1 tablespoon water, sugar, hot pepper sauce, salt, pepper and remaining olive oil; blend well. Transfer vinaigrette to bowl. Mix in chopped basil. Vinaigrette can be prepared two days ahead. Cover and refrigerate.
- For the steak:.
- Season steak with salt and pepper. Grill steak to desired doneness. Cook to an internal temperature of 145 degrees.
- To assemble the salad:.
- Peel off outer leaves and place on bottom of large oval plate or platter. Slice romaine lengthwise and chop into 1 1/2-inch squares. Place over the top red onions slices then tomatoes.
- Slice steak into 1/4 inch strips and place over salad. Top with crumbled blue cheese then vinaigrette dressing.
Nutrition Facts : Calories 744.7, Fat 65.9, SaturatedFat 18.7, Cholesterol 110.4, Sodium 847.3, Carbohydrate 7.8, Fiber 2.7, Sugar 4, Protein 31.9
STEAKHOUSE WEDGE SALAD
The classic wedge salad gets an upgrade thanks to meaty, crispy slab bacon lardons and cherry tomatoes warmed in bacon fat until slightly softened and full of flavor.
Provided by James Briscione
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Make the blue cheese dressing: Stir together the grated garlic and lemon juice in a medium bowl to form a garlic paste. Add the half-and-half, mayonnaise, sour cream, Worcestershire, 1/2 cup of the blue cheese and whisk until smooth. Gently stir in the remaining 1/2 cup blue cheese and season with pepper. Refrigerate until ready to use.
- For the salad: Put the oil and bacon in a large skillet and heat over medium-high heat until it starts to sizzle. Reduce the heat to medium and cook until golden and crispy, stirring often, 10 to 12 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Return the skillet with the bacon fat to the stove and decrease the heat to low. Add the smashed garlic clove and more oil if necessary and cook for 1 minute to infuse the oil. Add the tomatoes, sprinkle with salt and pepper and cook, shaking the pan often, until slightly softened and a few of the skins are split, about 2 minutes. Remove from the heat and add the bacon back in to keep it warm.
- Put the iceberg wedges on a large serving platter and top with the scallions and tomatoes. Spoon the dressing on top, letting it run down the sides. Finish with the bacon.
MORTON'S THE STEAKHOUSE CHOPPED SALAD
Full name: Morton's the Steakhouse Chopped Salad With Hearts of Palm, Artichoke Hearts, & Blue Cheese. Found this on another website courtesy of Morton's Steakhouse, and it sounds absolutely yummy! Posting to try later and hoping I won't be disappointed.
Provided by Cook4_6
Categories Salad Dressings
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
- Whisk the mustard and salad dressing mix until well mixed.
- Add the olive oil and whisk until the dressing is emulsified.
- Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
- Note: If you use Good Seasons brand mix, two packets work well.
- To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
- Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
- Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
- Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
- Add the vinaigrette, toss well, and serve.
- Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.
STEAKHOUSE SALAD
Horseradish and steak sauce give this hearty salad its steakhouse appeal. (Oh, and the strips of tender beef sirloin steak add to that, as well!)
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 2 cups each
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Grill steak 3 min. on each side. Brush with half the A.1. Sauce. Grill 4 to 5 min. or until medium doneness (160ºF), turning and brushing occasionally with remaining A.1. Sauce.
- Transfer steak to cutting board; cover. Let stand 5 min. Meanwhile, mix mayo, dressing and horseradish until blended.
- Cut steak across the grain into thin slices. Cover platter with lettuce; top with tomatoes, onions and meat. Drizzle with mayo mixture; sprinkle with cheese.
Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 16 g
STEAKHOUSE SALAD
A simple green salad becomes a hearty meal with the addition of potatoes and steak.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, toss potatoes, 1 tablespoon of the oil, 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread on cookie sheet with sides. Roast 20 to 25 minutes, stirring occasionally, until tender.
- Meanwhile, sprinkle beef steak with remaining 1 teaspoon salt and 1/4 teaspoon pepper. In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add beef; cover and cook 8 to 10 minutes, turning once, until desired doneness.
- Remove beef from skillet to cutting board; cover with foil and let rest 5 minutes.
- Cut beef into thin bite-size pieces. In large bowl, toss beef, potatoes, spinach, tomato and dressing.
Nutrition Facts : Calories 790, Carbohydrate 71 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 10 g, Protein 36 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1440 mg, Sugar 5 g, TransFat 0 g
More about "steakhouse salad recipes"
STEAKHOUSE TOMATO SALAD RECIPE — THE MOM 100
From themom100.com
STEAKHOUSE SALAD: NO BORING SALADS HERE! - BOWL ME OVER
From bowl-me-over.com
STEAKHOUSE CHOPPED SALAD - THE DEFINED DISH - RECIPES
From thedefineddish.com
40 GREAT STEAK SALADS | MYRECIPES
From myrecipes.com
Estimated Reading Time 8 mins
STEAKHOUSE SALAD | FOODLAND ONTARIO
From ontario.ca
Servings 4Estimated Reading Time 1 min
AUTUMN STEAK SALAD RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Author Ree DrummondSteps 6Difficulty Easy
STEAK SALAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
STEAKHOUSE SALAD | MRFOOD.COM
From mrfood.com
DOC'S STEAKHOUSE GARLIC SALAD RECIPE - RECIPESCHOICE
From recipeschoice.com
STEAKHOUSE SALADS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
29 COPYCAT RECIPES FOR YOUR FAVORITE RESTAURANT SALADS
From tasteofhome.com
STEAK SALAD RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
OUTBACK STEAKHOUSE’S | BLUE CHEESE PECAN CHOPPED SALAD
From restaurantreciperecreations.com
RESTAURANT STYLE SALAD RECIPES.کچومر سلاد ریسپی - YOUTUBE
From youtube.com
STEAKHOUSE CHOPPED SALAD (SIDE SALAD) | YELLOWBLISSROAD.COM
From yellowblissroad.com
STEAKHOUSE STYLE RANCH POTATO SALAD RECIPE - NOT ENTIRELY AVERAGE
From notentirelyaverage.com
OUR TOP 10 STEAK SALAD RECIPES | TASTE OF HOME
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #salads #beef #salad-dressings #one-dish-meal #meat #steak #grilling #technique
You'll also love