Hey y’all, hey!
I am so excited about sharing my Steak Salad with Blue Cheese Buttermilk Dressing recipe today!
Everyone who knows me know how much I love a fresh salad.
I get really excited when it’s salad making time.
I feel like a new masterpiece is in the process of happening.
Summer thinks I am nuts because I really take salad making serious.
She enjoys eating the outcome of my salad madness, but loves to make fun of me in the process.
BTW: I meal prepped Summer salads to send to her dorm, she called, and said I skimped on her steak portions. lol
First, one must start with the best lettuces, tomatoes, cucumbers, and sliced red onions.
Don’t forget the crispy bacon.
Did I mention we’re cooking the steak in the bacon grease?
Yeah, that’s what’s going down today!
Frying the marinated steak in the bacon grease adds another layer of flavor that really brightens our eating experience up!
Just follow along people! This steak salad want disappoint ya!
I marinated the steak in lots of wonderful spices, olive oil, red wine vinegar, and a little lemon juice.
If possible I suggest you marinate the steaks in the refrigerator overnight.
Sometimes I marinate the steak for two days. It really makes the meat tender.
Lastly, you can grill the steaks or pan fry them like I did.
If you grill them baste them with a little bacon grease after you remove them from the grill, while the steaks rest.
Assemble the salad, top with the delicious dressing and homemade croutons right before serving.
The key to this salad is marinating the meat and bacon grease!
Steak and bacon grease are like best friends y’all!
I love the flavor that the bacon grease infuses the steak with.
Enjoy!
Steak Salad with Blue Cheese Buttermilk Dressing
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 1x
Ingredients
2 lbs boneless beef flat iron grilling steak
1 head green leaf lettuce, chopped, rinsed, drained in a salad spinner
1 cucumber, organic, sliced in 1/2 inch chunks
1 cup tomatoes, grape
1 pack bacon, cooked according to package directions
1/2 red onion, sliced into 1/2 inch rings
3 tablespoons extra virgin olive oil
1/2 tablespoon red wine vinegar
1/2 tablespoon lemon juice
2 teaspoons creole seasonings
2 teaspoons garlic and herb old bay seasonings
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon paprika
For the Blue Cheese Buttermilk Dressing:
1 cup mayonnaise
1 cup sour cream
1/2 cup crumbled blue cheese
1/4 cup buttermilk
1 teaspoon Worcestershire sauce
1/2 teaspoon Creole seasonings
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/4 teaspoon of lemon juice
dash of hot sauce
For the Garlic Herb Croutons:
1 loaf of french bread, preferably day old
4 tablespoons extra virgin olive oil
1 teaspoon creole seasonings
1 teaspoon of garlic and herb old bay seasonings
1 teaspoon onion powder
1 teaspoon black pepper
Instructions
Directions:
Mix steak seasonings together and set aside.
Rinse steak and pat dry with paper napkin. Place into a bowl.
Coat the steaks with olive oil and the spice blend, rub in well. Top with red wine vinegar and lemon juice.
Cover the bowl with saran wrap and place steak into the refrigerator to marinate 4 hours or preferably overnight.
Remove the steaks from the refrigerator, bring to room temperature while you prepare the bacon.
Fry the bacon according to package directions, remove bacon, place onto a paper napkin, reserve the bacon grease.
Add about 1 tablespoon of olive oil to bacon grease over medium heat.
Add steaks and cook 6-8 minutes per side, basting with pan greases as steak cooks.
Remove from the pan and allow the steaks to rest about 10 minutes before thinly slicing.
Assemble the salad and top with the dressing prior to serving.
To Prepare Blue Cheese Buttermilk Dressing:
Mix all of the ingredients together, place in an airtight container, refrigerate until cold.
To Prepare the Croutons:
Dice bread into 2 inch chunks, place on a cookie sheet.
Coat with olive oil and spices, mix well.
Bake at 400 degrees for about 5-10 minutes. Until golden brown. Watch carefully to prevent burning.
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