Description
A delicious and hearty steakhouse salad topped with creamy dressing, perfect for a satisfying meal.
Ingredients
Scale
- 2 ribeye steaks (about 1 pound total)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 6 cups mixed salad greens (such as romaine, arugula, and spinach)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/2 cup crumbled blue cheese
- 1/4 cup sliced almonds (optional)
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your grill or skillet over medium-high heat. Season the steaks with salt and black pepper on both sides.
- Add olive oil to the grill or skillet. Cook the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove from heat and let rest for 5 minutes before slicing.
- While the steaks are resting, prepare the creamy dressing. In a bowl, whisk together mayonnaise, buttermilk, red wine vinegar, Dijon mustard, garlic powder, and salt and pepper to taste until smooth.
- In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, avocado, and sliced almonds if using. Toss gently to mix.
- Slice the rested steaks thinly against the grain and arrange them on top of the salad. Drizzle with the creamy dressing and sprinkle with crumbled blue cheese.
- Serve immediately and enjoy!
Notes
- For a lighter version, substitute Greek yogurt for mayonnaise in the dressing.
- Add grilled corn or roasted bell peppers for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling/Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg