30-Minute Steakhouse Marinade 
Original Creole Seasoning 
BBQ Chicken Thighs w/ Cheddar Mashed Potatoes and Cajun Butter Corn
@HeresYourBite is serving up juicy, flame-kissed chicken thighs glazed in smoky BBQ sauce. Sharp cheddar mashed…
Get RecipeIt’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.
Ingredients
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2 Ribeyes
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1 Cup Tony Chachere’s Steakhouse Marinade
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1 Head Romaine Lettuce, Chopped
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2 Cups Mixed Greens
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1/4 Cup Thinly Sliced Red Onions
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1/2 Cup Thinly Sliced Cherry Tomatoes
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6 Slices of Cooked Bacon
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1/2 Cup Blue Cheese Crumbles
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1 Shallot, Thinly Sliced
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1/4 Cup Avocado Oil
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1/2 Tsp. Tony Chachere’s Creole Seasoning
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Dressing:
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1/2 Cup Buttermilk
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2 Tbsp. Mayonnaise
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1 1/2 Tsp. Tony Chachere’s Creole Seasoning
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1/2 Cup Chives
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Juice from One Lemon
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1 Tbsp. Red Wine Vinegar
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1 Tsp. Worcestershire Sauce
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3 Tbsp. Blue Cheese
- Clear
Directions
- Marinate the steaks in Tony Chachere’s Steakhouse marinade for at least 30 minutes.
- 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.
- 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.
- 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.
- Remove steaks from the grill and let rest.
- Assemble salad by combining romaine lettuce, mixed greens, red onions, cherry tomatoes, and blue cheese crumbles into bowls.
- Slice steaks against the grain and add on top of the salad.
- Sprinkle with crispy shallots and desired amount of dressing.
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