A hearty restaurant-style steakhouse salad featuring tender sliced sirloin steak, crisp romaine, peppery arugula, smoky bacon, juicy tomatoes, tangy pickled red onions, blue cheese crumbles, crispy fried onions, and a creamy steakhouse dressing that's satisfying enough for lunch or dinner.
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This steakhouse salad is proof that a homemade salad can be every bit as satisfying as one you’d order at your favorite restaurant. Sliced sirloin steak, romaine, arugula, bacon, tomatoes, quick pickled red onions, blue cheese crumbles, crispy fried onions, and a creamy homemade steakhouse dressing create a combination of flavors and textures that keeps every bite interesting. The quick pickled red onions are especially worth the extra few minutes because their sweet, tangy flavor pairs beautifully with the steak and balances the richness of the blue cheese and dressing.
This salad is hearty enough for dinner, perfect for lunch, and impressive enough to serve when you’re entertaining. It’s also a great way to use leftover steak, or you can prepare a fresh batch using our grilled sirloin steak recipe (coming soon).
If you’re building a restaurant-inspired meal, pair this salad with our cucumber gazpacho as a light starter, or explore other satisfying favorites like chicken macaroni salad and grilled lemon chicken thighs. Once you try it, don’t be surprised if it earns a regular spot in your meal rotation.
Why You’ll Love This Steakhouse Salad
Ingredients at a Glance
For the Quick Pickled Red Onions
- Red Onion. A medium red onion adds sweet, tangy flavor and vibrant color. Slice it as thinly as possible for the best texture.
- Red Wine Vinegar. Red wine vinegar gives the onions their bright, tangy flavor. Apple cider vinegar is a good substitute.
- Water. Water dilutes the vinegar slightly for a balanced flavor.
- Granulated Sugar. Sugar softens the sharpness of the vinegar and onion.
- Kosher Salt. Kosher salt seasons the onions and helps draw out their natural sweetness.
For the Creamy Steakhouse Dressing
- Mayonnaise. We recommend Duke’s for its rich and tangy flavor, but your favorite quality mayonnaise will also work well.
- Sour Cream. Sour cream adds creaminess and a subtle tang. You can substitute plain Greek yogurt for a lighter option.
- Dijon Mustard. Dijon mustard provides depth that complements the steak.
- Red Wine Vinegar. Brightens the dressing and balances its richness.
- Worcestershire Sauce. Adds savory depth of flavor.
- Garlic Powder. Delivers mellow garlic flavor throughout the dressing.
- Kosher Salt and Freshly Ground Black Pepper. Salt and pepper season the dressing and bring all the flavors together.
For the Steakhouse Salad
- Cooked Sirloin Steak. Sirloin is our favorite choice because it’s budget friendly. Ribeye or New York strip are excellent substitutes, and leftover grilled steak works beautifully.
- Romaine Hearts. Romaine provides a crisp, refreshing base for the salad.
- Baby Arugula. Adds a peppery bite that pairs especially well with steak. If you prefer a milder flavor, substitute additional chopped romaine or spring mix.
- Grape or Cherry Tomatoes. Tomatoes add sweetness and juicy freshness.
- Thick-Cut Bacon. Thick-cut bacon provides the best texture and flavor. For a shortcut, fully cooked bacon can be chopped and added directly to the salad.
- Quick Pickled Red Onions. Their sweet-tangy flavor balances the richness of the steak, bacon, blue cheese, and dressing. Store-bought pickled red onions are a convenient substitute. You can also swap thinly-sliced raw red onion, but we recommend the quick pickled onions because their flavor is sweeter and milder.
- Blue Cheese Crumbles. A classic steakhouse pairing. Gorgonzola is an excellent substitute if you prefer a milder flavor.
- Crispy Fried Onions. Add flavor and texture.
How to Make It (Photo Tutorial)
Creamy Dressing
Salad
Tips for Success
- Slice the steak against the grain. This helps ensure every bite is tender.
- Don’t skip the quick pickled onions if you have the time. Their sweet, tangy flavor balances the richness of the steak, bacon, blue cheese, and creamy dressing, making the salad taste better.
- Let the dressing chill before serving. If time allows, refrigerate it for 15 to 30 minutes to give the flavors a chance to meld.
- Drain the pickled onions well. Use a fork or tongs to lift the onions from the brine then blot them on a paper towel before adding them to the salad so excess liquid doesn’t water down the dressing.
- Add the crispy fried onions just before serving. This keeps them crisp and gives the salad its signature crunchy texture.
- Serve the dressing on the side. Start by drizzling about half of the dressing over the salad and let everyone add more to taste. This prevents the greens from becoming overdressed.
- Use a large serving platter or bowl. A roomy serving dish makes it easier to arrange the toppings evenly and serve the salad without crushing the greens.
Variation Suggestions
- Try a different cut of steak. Sirloin is our favorite because it’s flavorful and budget-friendly, but ribeye or New York strip are excellent substitutes.
- Use leftover steak. This salad is a delicious way to transform leftover grilled or pan-seared steak into a fresh lunch or easy dinner.
- Swap the cheese. Gorgonzola offers a slightly milder flavor than blue cheese while still providing that classic steakhouse flavor. Crumbled feta or cotija are other delicious options if you prefer something even milder.
- Use store-bought pickled onions. Homemade quick pickled onions provide the freshest flavor, but store-bought pickled red onions work well when you’re short on time.
- Substitute raw red onion. Thinly sliced raw red onion can be used in place of the pickled onions. Keep in mind that the flavor will be sharper and less sweet.
- Change the greens. Substitute additional chopped romaine or a spring mix for the arugula if you prefer a milder salad.
- Take a shortcut with the dressing. If you don’t have time to make the homemade dressing, use about 1 cup of your favorite ranch dressing.
Ways to Serve It
This steakhouse salad is hearty enough to serve as a meal on its own, but it also pairs beautifully with fresh bread, sides, and simple desserts when you’re entertaining.
- Serve it with Bread. Serve with warm rosemary biscuits for a steakhouse-inspired meal.
- Round out the Meal. Serve it with red potato salad if you’re serving this salad at a cookout or casual summer gathering.
- Finish with Dessert. Serve it with this blueberry peach crisp when fresh summer fruit is in season or treat everyone to homemade peach ice cream for a simple dessert that feels right at home after a steakhouse-style dinner.
- Serve it with a homemade beverage. Keep the meal light with strawberry basil agua fresca, a refreshing drink that complements the steak, blue cheese, and creamy dressing.
Make Ahead Tips
This salad is easy to prepare ahead, making it a great option for busy weeknights or entertaining.
- Make the quick pickled onions ahead. Prepare them up to 2 weeks in advance and store them in an airtight container in the refrigerator. Their flavor continues to develop over the first day.
- Prepare the dressing in advance. The creamy steakhouse dressing can be made up to 3 days ahead and refrigerated until you’re ready to serve.
- Cook the steak ahead of time. Grill or pan-sear the steak, let it cool, then refrigerate it in an airtight container for up to 3 days. Slice it thinly against the grain just before assembling the salad.
- Cook the bacon ahead. Crisp the bacon up to 3 days in advance and store it in the refrigerator until you’re ready to assemble the salad.
- Prep the vegetables. Wash and chop the romaine, halve the tomatoes, and have the remaining toppings ready to go. Store each ingredient separately for the freshest texture.
- Assemble just before serving. For the best flavor and texture, wait to add the dressing and crispy fried onions until you’re ready to serve the salad.
Storage
For the freshest texture, store the salad components separately whenever possible.
- Undressed Salad. If you’ve already assembled the salad but haven’t added the dressing or crispy fried onions, cover and refrigerate for up to 1 day.
- Dressed Salad. Once the dressing has been added, the greens will begin to soften. Enjoy the salad immediately.
- Creamy Steakhouse Dressing. Store the dressing in an airtight container in the refrigerator for up to 3 days. Stir well before serving.
- Quick Pickled Red Onions. Store the onions in their pickling liquid in an airtight container in the refrigerator for up to 2 weeks.
- Cooked Steak. Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Slice it thinly against the grain before adding it to the salad.
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Steakhouse Salad Recipe
A hearty restaurant-style steakhouse salad featuring tender sliced sirloin steak, crisp romaine, peppery arugula, smoky bacon, juicy tomatoes, tangy pickled red onions, blue cheese crumbles, crispy fried onions, and a creamy steakhouse dressing that’s satisfying enough for lunch or dinner.
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Equipment
Ingredients
Quick Pickled Red Onions
- 1 medium red onion halved and thinly sliced
- ⅓ cup red wine vinegar
- ⅓ cup water
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
Creamy Steakhouse Dressing
- ½ cup mayonnaise (Note 1)
- ⅓ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Salad
- 4 cups chopped romaine hearts
- 3 cups baby arugula
- 1 pound cooked steak sirloin or ribeye, rested and sliced thinly against the grain (Note 2)
- 1 cup grape tomatoes halved. Cherry tomatoes also work.
- 6 slices thick-cut bacon cooked until crisp and coarsely chopped (Note 3)
- ½ cup blue cheese crumbles or more to taste
- ½ cup Quick Pickled Red Onions recipe above
- Crispy fried onions for topping
Instructions
Pickled Red Onions
- Place the sliced medium red onion in a pint-size mason jar or other heatproof container.
- In a small saucepan, combine the ⅓ cup red wine vinegar, ⅓ cup water, 2 teaspoons granulated sugar, and 1 teaspoon kosher salt. Heat over medium heat, stirring until the sugar and salt dissolve. The mixture should be hot but does not need to boil.
- Pour the hot brine over the onions until they are completely submerged.
- Allow the onions to cool to room temperature, then cover and refrigerate for at least 30 minutes, or overnight.
Creamy Steakhouse Dressing
- In a small bowl, whisk together the ½ cup mayonnaise, ⅓ cup sour cream, 1 tablespoon Dijon mustard, 1 tablespoon red wine vinegar, 1 teaspoon Worcestershire sauce, ½ teaspoon garlic powder, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until smooth and creamy.
- If time allows, refrigerate the dressing for 15 to 30 minutes before serving to let the flavors meld.
Assemble the Salad
- Arrange the 4 cups chopped romaine hearts and 3 cups baby arugula on a large serving platter or in a large serving bowl.
- Top evenly with the 1-pound sliced cooked steak, 1 cup grape tomatoes, 6 slices crumbled cooked bacon, ½ cup blue cheese crumbles, and ½ cup of the pickled red onions, using a fork or tongs to lift the onions from the brine.
- Drizzle about half of the dressing over the salad. Serve the remaining dressing alongside so everyone can add more to taste.Sprinkle the crispy fried onions over the salad immediately before serving.Serve immediately.
Notes
- Mayonnaise: We recommend Duke’s mayonnaise for its rich flavor and tangy finish, but your favorite quality mayonnaise will also work well.
- We recommend grilled sirloin steak for this salad. Leftover grilled steak also works beautifully. Ribeye or New York strip may be substituted.
- Thick-cut bacon provides the best steakhouse flavor and texture. For a shortcut, fully cooked bacon may be chopped into bite-size pieces and added directly to the salad.
- Dressing Shortcut: If you’re short on time, substitute about 1 cup of your favorite ranch dressing.
- Store-bought pickled red onions are a convenient substitute if you don’t want to make your own.
- Gorgonzola is an excellent substitute for a milder flavor.
Nutrition
Calories: 706kcal | Carbohydrates: 9g | Protein: 38g | Fat: 57g | Saturated Fat: 18g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 141mg | Sodium: 1602mg | Potassium: 922mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7228IU | Vitamin C: 11mg | Calcium: 204mg | Iron: 3mg
Servings: 4 servings
Calories: 706kcal
