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.
Servings: 4 servings
Calories: 706kcal
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