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Ultimate Steakhouse Salad

Prep Time

minutes

Cook Time

minutes

Servings

3-5 people

It’s steakhouse meets spice and it’s anything but light fare. This Ultimte Steakhouse Salad by @MyDiaryOfUs is loaded with juciy steak, golden fried shallots, fresh chives, and a generous drizzle of bold blue cheese dressing spiked with Tony Chachere’s for that signature Southern heat.

 

Ultimate Steakhouse Salad

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Ingredients

  • 2 Ribeyes

  • 1 Cup Tony Chachere’s Steakhouse Marinade

  • 1 Head Romaine Lettuce, Chopped

  • 2 Cups Mixed Greens

  • 1/4 Cup Thinly Sliced Red Onions

  • 1/2 Cup Thinly Sliced Cherry Tomatoes

  • 6 Slices of Cooked Bacon

  • 1/2 Cup Blue Cheese Crumbles

  • 1 Shallot, Thinly Sliced

  • 1/4 Cup Avocado Oil

  • 1/2 Tsp. Tony Chachere’s Creole Seasoning

  • Dressing: 

  • 1/2 Cup Buttermilk

  • 2 Tbsp. Mayonnaise

  • 1 1/2 Tsp. Tony Chachere’s Creole Seasoning

  • 1/2 Cup Chives

  • Juice from One Lemon

  • 1 Tbsp. Red Wine Vinegar

  • 1 Tsp. Worcestershire Sauce

  • 3 Tbsp. Blue Cheese
  • Clear

Directions

  1. Marinate the steaks in Tony Chachere’s Steakhouse marinade for at least 30 minutes.
  2. Preheat the grill to high heat and grill the ribeyes on each side for 4-6 minutes until desired doneness. 4 min for medium rare, 6 minutes for medium.
  3. Make the dressing by combining buttermilk, mayo, Tony Chachere’s Creole Seasoning, chives, lemon juice, red wine vinegar, and Worcestershire sauce and whisk until smooth.
  4. Heat oil in a skillet and when hot, add sliced shallots and cook until crispy. Remove from the oil and season with Tony Chachere’s Creole Seasoning.
  5. Remove steaks from the grill and let rest.
  6. Assemble salad by combining romaine lettuce, mixed greens, red onions, cherry tomatoes, and blue cheese crumbles into bowls. 
  7. Slice steaks against the grain and add on top of the salad.
  8. Sprinkle with crispy shallots and desired amount of dressing.

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