I’ve admitted here before that I’m not a huge salad eater. Salads can feel a bit plain, boring, and they can leave me having major menu regret when I’m not ordering the burger and fries instead. BUT give me a salad like today’s Steakhouse Salad that’s just as hearty as a full entree, with plenty of fresh and vibrant toppings, and I’ve got the best of both worlds.
The trick to a great entree salad like this one is in the variety of fresh flavors and textures; the toppings need to really carry the dish. Nobody, including me, enjoys a plain bed of greens with a few measly toppings! So whenever I think up a nice marriage of toppings for my salad, I like to consider ones that don’t need much dressing; ones that can stand alone for simpler, healthier bites that celebrate the season’s best flavors.
That, of course, rings true for cherry tomatoes and fresh corn this time of year. I just love the way they both taste after they’ve blistered and charred when grilled or roasted. I usually roast my tomatoes with salt, pepper and olive oil in my toaster oven. So easy.
The sliced flank steak is also another topping that doesn’t need much to taste divine. As your protein, steak alway brings a certain rich quality to a salad, which I always prefer over chicken. And of course, it offers plenty of protein to sustain you. The secret to great strips of flank steak is in the cutting; cut with the grain so that you don’t disrupt the flavor.
To top it all off, I like to add crumbles of blue cheese. The punchy, tangy taste of blue cheese rounds out the flavors of the entire salad. And somehow it satisfies my salt craving, even if there are shoestring fries at the table, too! Tell me, does this Steakhouse Salad look like a winner in your house?! Truly, MKR
P.S. Looking for more creative salad options? Check them out in our Recipe Index here.
P.S.S. Or are you looking for another drool-worthy steak recipe? This skillet seared ribeye with caramelized onions is one to write home about. SO good. xo
- 1 lb. flank steak
- salt, pepper and olive oil
- Roasted tomatoes (cherry tomatoes, left whole, with salt, pepper and olive oil)
- Grilled corn (charred in the sautee pan or over the grill)
- arugula
- blue cheese
- Cook the steak to preferred doneness; be sure to let it rest 2-5 minutes after cooking. It continues to cook after taken off the heat.
- After cooling, slice the steak with the grain. Set aside.
- Roast tomatoes whole in toaster oven with salt, pepper and olive oil for a few minutes until they start to blister.
- Grill corn for a few minutes until desired level of charred.
- Compile salad over a bed of arugula; steak, tomatoes, corn and blue cheese.
