Steak Salad


The Best Steak Salad

I used to not eat red meat…. Before I met my husband I didn’t eat red meat. Although I thought it was because of QUOTE health, I know better now that’s just not true. Every few months I crave a good hearty iron rich meal. Red meat is good for us women, especially around that time of month…. sorry guys. It’s true though, our bodies loose iron during our menstrual cycle and it is essential to get that iron back.

This steak salad was so good, for someone that prefers chicken over steak… that’s saying something. Now I do have to say that its all about the cook time with steak. Everyone is different with how they like their steak…. and I know I will probably disappoint most of you, but I am a medium well cooked kind of girl. I do not like seeing the blood as you cut the steak… or the taste of barley cooked center. So cook your steak the way you like, but my recipe below is for medium well cooked steak. I got a great simple marinade for you. Also, while the steak is cooking cut a red pepper in half and cook that while your at it. The charred red pepper is a flavorful addition to this salad. After the steak is cooked I added a butter blue cheese rub while it cooled. Wow this was a flavorful addition to the steak. If you don’t like blue cheese, you could use a parmesan or omit it… although I don’t suggest the later.

Ingredients to make The Best Steak Salad:

4- 8oz Top Sirloin

2 tbsp Worcestershire sauce

6 cloves garlic- crushed

2 green onions- chopped

1 tsp salt

1/4 tsp black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

3 slices turkey bacon

1 red pepper- sliced in half

3-4 cup romaine lettuce- chopped

1/4 cup banana peppers

1/2 avocado- sliced

2 oz crumbled blue cheese

4 tbsp light butter

How to make The Best Steak Salad:

In a large bowl add the steaks, worcestershire sauce, garlic, green onions, salt, pepper, garlic powder, and onion powder. Mix until the steaks are evenly coated with marinade. Place in the refrigerator for 10 minutes. Heat the grill to a high heat for 5 minutes. Add the steaks and turkey bacon to the grill. Cook the steaks for 5-8 minutes on each side (depending on how you like your steak done). Cook the turkey bacon for 3-5 minutes on each side, once cooked chop into small pieces. Add the red pepper (cut in half) to the grill. Cook for 6-8 minutes on each side. Let the red pepper rest for 3 minutes, then thinly slice the pepper.

When you remove the steak from the grill, slather the blue cheese/butter on top of each steak. Let rest for 2-5 minutes. Slice the steak into 1/4 inch thick strips.

In a large bowl gently combine the lettuce, avocado, and banana peppers. Plate how much salad you would like, then add 1/4 cup of the sliced red peppers, 2 tbsp. of the turkey bacon, and 4 oz of steak (or how much you desire).

* I like to keep the salad separate from the red pepper, turkey bacon and steak so the leftovers keep*

Personally with the blue cheese topping plus the flavor of the red pepper and banana peppers, no dressing is needed. But if you would like to add a dressing ranch, Caesar, or a blue cheese dressings would pair perfectly. I love the Bolthouse farms yogurt dressings.


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