Recipes, Soups, Salads & Sides

Steakhouse Salad with Honey Shallot Vinaigrette

Salads are one of my favorite things to eat and make. They are so versatile and can be so incredibly different depending on the time of year and seasonality of fresh produce. Now that spring is in the air and summer seems fairly close, I start to get really excited about fresh vegetables. While this Steakhouse Salad with Honey Shallot Vinaigrette definitely has a little Italian in it from the burrata and pepperoncini, I think that it is perfectly balanced and every bite is so different due to the 3 types of cheeses, the vegetables, heads of lettuce, and seared strip steak. Feel free to change this salad's ingredients to your desire and to what’s in season and on sale! Enjoy!

Steakhouse Salad with Honey Shallot Vinaigrette Recipe


Billy Parisi


April 22, 2016


June 25, 2018


For the Vinaigrette:

  • 1 shallot
  • ½ cup of red wine vinegar
  • 1 cup of olive oil
  • 1 tablespoon of honey
  • Kosher salt and fresh cracked pepper to taste

For the Steak:

  • 1 lb sirloin steak
  • Kosher salt and fresh cracked pepper to taste
  • 1 tablespoon of olive oil

For the Salad:

  • 1 head of trimmed bibb lettuce
  • 2 cups packed baby spinach
  • 2 cups packed arugula
  • ½ sliced cucumber
  • 1 sliced radishes
  • ¼ cup sliced pepperoncini’s
  • 4 slices of prosciutto ham
  • 1 cup of sliced assorted cherry tomatoes
  • 1 ball of burrata cut into wedges
  • ¼ cup of crumbled blue cheese
  • ¼ cup of shaved Parmesan cheese
  • Kosher salt and fresh cracked pepper to taste


For the Vinaigrette:

  • Place the ingredients into a blender and blend on high until the salad dressing is emulsified and the shallots is finely chopped. Set aside.

For the Steak:

  • Season the steak on all sides with salt and pepper and sear it in a hot large saute pan on high heat with 1 tablespoon of olive oil. Cook the steak until it is browned on the outside and to your desired internal temperature. About 3-4 minutes on each side for a medium-rare internal temperature.
  • Set the steak aside to rest for 2 to 3 minutes before slicing it.

For the Salad:

  • Place all of the ingredients into a large bowl or a large platter evenly spreading out the vegetables. Finish the salad by adding on the sliced steak and vinaigrette.

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