SteakSalad

Steak and Blue Cheese Salad

Submitted by: Roy Harland

Enjoy our Raisin Growers salad with warm, crusty bread and California wine for a perfect light meal.

Details

INGREDIENTS

    Triple Raisin-Blue Cheese Dressing

    • 1/2 cup mayonnaise
    • 1 tablespoon minced white onion
    • 2 teaspoons minced garlic
    • 2 tablespoons minced Italian parsley
    • 1 cup buttermilk
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons white wine vinegar
    • 8 ounce blue cheese (e.g. Maytag or Shafts), crumbled
    • 1/3 cup California natural raisins
    • 1/3 cup California golden raisins
    • 1/3 cup California Zante currants

    Salad

    • 8 well trimmed choice rib-eye steaks (4 to 5 ounces each)
    • Kosher salt and freshly ground black pepper
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon granulated garlic
    • 1 teaspoon granulated onion
    • Vegetable oil; for frying
    • 1 medium red onion, sliced into rings about 1/8-inch thick and rinsed under cold running water
    • All-purpose flour; for coating
    • Kosher salt
    • 1 package romaine hearts (3 heads), washed and dried

    PROCEDURE

    Triple Raisin-Blue Cheese Dressing

    Gently fold together ingredients until well combined. Adjust seasonings and chill in refrigerator, tightly covered, until needed.

    Salad

    At least 2 hours ahead, season steaks with salt and pepper. Mix thyme, oregano, garlic and onion together in a bowl and rub onto steaks.

    Heat grill and cook steaks to desired doneness; keep warm.

    Meanwhile, heat about 2 inches vegetable oil in large saucepan over medium-low heat to 325°F. Dredge onion rings in flour. Shake off excess and fry in hot oil until golden brown and crisp, 1 or 2 minutes. Drain on paper towels and season lightly with kosher salt.

    Divide romaine leaves among 8 dinner plates and spoon dressing onto each. Thinly slice steaks and arrange on romaine. Garnish with fried onion rings.

    Nutrition Facts Per Serving

    Calories 550 (54% from fat); Total Fat 33g (sat 13g, mono 11g, poly 7g, trans 0g ); Cholesterol 120mg; Protein 42g; Carbohydrate 22g; (Dietary Fiber 4g; Sugars 16g; ); Iron 5mg; Sodium 600mg; Calcium 268mg; Potassium 1086mg

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    2 Responses

    1. Mark Hall says:

      I saw this recipe in a magazine about 14 years ago. I made it for my then girlfriend. Now she’s my wife! We continue to enjoy this dish. We’ve lightened it with some lower fat ingredients (mayo & buttermilk) and it’s still good. Don’t eliminate the frizzled onions!

    2. Melinda says:

      Glad you like it!

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