30-Minute Steakhouse Marinade 
Jambalaya Creole Cauldrons
This ain’t your average pumpkin dish. These Jambalaya-stuffed Cauldrons by @chefbradleybayou are loaded with Creole, smoky,…
Get RecipeA bold blend of garlic, brown sugar, soy, citrus and Creole seasoning give this Zesty Grilled Steak Salad a boost of flavor. The Beach House Kitchen doesn’t mess around when it comes to salads and this sweet and savory one is guaranteed to please everyone at the table!
Ingredients
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2 Strip Steaks (10-12 Ounces Each)
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3/4 Cup Tony’s Creole-Style Steakhouse Marinade
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3 Ears of Corn, Shucked
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8 Cups Spring Mix
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6 Campari Tomatoes, Quartered
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1/2 Pound Strawberries, Hulled and Sliced
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4 Ounces Blue Cheese Crumbles
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3/4 Cup Canned Crispy Fried Onions
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3/4 Cup Tony’s Creole-Style Italian Salad Dressing
- Clear
Directions
- Add steaks to a shallow bowl. Cover with Tony’s Creole-Style Steakhouse Marinade. Flip steaks. Cover and refrigerate for 30 minutes.
- While the steaks are marinating, preheat grill to high for 10 minutes. Add corn and cook, make sure to turn often until evenly charred, about 10 minutes. Remove from grill and let cool. Once cool, using a sharp knife, slice the corn off the cob onto a plate. Set aside.
- Once the steaks are finished marinating, place the steaks on the grill on high heat (400°-450°F). Cook until slightly charred, about 4 minutes. Turn steaks over and continue to cook for an additional 3-5 minutes, or until grilled to your liking. Remove from the grill and slice thin, against the grain.
- Add the spring mix to a large bowl or platter. Toss with the corn, tomatoes and strawberries and about half of the dressing. Stir in the blue cheese crumbles and crispy onions. Add the steak and drizzle with remaining dressing, if desired.
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