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Steakhouse Salad with Honey Shallot Vinaigrette Recipe

Keyword: Beef, Dips, Dressings and sauces, Salads, Videos
Skill: intermediate
Servings: 1

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

INSTRUCTIONS

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.