Big Steak Salad Recipe

Name: Big Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups canola oil; 3 tablespoons red wine vinegar; 1 tablespoon balsamic vinegar; 2 tablespoons lime juice; 2 tablespoons plus 1 teaspoon soy sauce; 1 tablespoon Worcestershire sauce; 1/2 teaspoon hot chili oil; 2 tablespoons sugar; 1 tablespoon minced fresh ginger; 3 cloves garlic, peeled and minced or chopped; 1 teaspoon kosher salt; Lots of freshly ground black pepper; 2 whole 1-inch rib eye steaks, extra fat trimmed; 2 whole onions; 2 cups buttermilk; 2 cups all-purpose flour; 1 tablespoon kosher salt; 1/2 teaspoon cayenne pepper; Freshly ground black pepper; 4 cups canola oil; Lettuce mix: romaine, arugula, watercress, radicchio, etc.; 3/4 cups crumbled blue cheese; 4 roma tomatoes, sliced

Servings: persons

3/4 cups canola oil
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons lime juice
2 tablespoons plus 1 teaspoon soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon hot chili oil
2 tablespoons sugar
1 tablespoon minced fresh ginger
3 cloves garlic, peeled and minced or chopped
1 teaspoon kosher salt
Lots of freshly ground black pepper
2 whole 1-inch rib eye steaks, extra fat trimmed
2 whole onions
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
Freshly ground black pepper
4 cups canola oil
Lettuce mix: romaine, arugula, watercress, radicchio, etc.
3/4 cups crumbled blue cheese
4 roma tomatoes, sliced

1
For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid.
2
Shake vigorously to combine; taste and adjust seasonings to taste.
3
Place the steak in a plastic zipper bag.
4
Pour in half the dressing/marinade and seal.
5
Marinade for 5 to 10 minutes.
6
For the onion strings: Slice the onions very thin.
7
Place in a baking dish and cover with the buttermilk and soak.
8
Combine the flour, salt, cayenne and black pepper and set aside.
9
Heat the oil to 375 degrees in a large pot.
10
Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil.
11
Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown.
12
Repeat until onions are gone.
13
Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side.
14
Remove from the heat and allow to rest.
15
Slice the steak against the grain in thin slices.
16
For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes.
17
Add a little of the remaining dressing/marinade and toss to combine.
18
Add more if needed.
19
Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate.
20
Add half a steak to the top of each plate, then top the steak with onion strings.
21
Serve immediately.
22
Yum!

3863

kcal

Calories

394

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 3/4 cups canola oil, 3 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar, 2 tablespoons lime juice, and more.

Yes, Big Steak Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Big Steak Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions