Steakhouse Salad with Honey Shallot Vinaigrette Recipe
Printable Version
Author
Billy Parisi
Published
April 22, 2016
Modified
June 25, 2018
INGREDIENTS
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
DIRECTIONS
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.
