It seems like summer’s been here for a while already. Even though Memorial Day weekend started off cool, we had quite the heat wave last week with high temperatures and humidity. With the high temperatures, no one really wants to spend hours in the kitchen preparing dinner. That’s why salads are my go to dinner option in the summer. If you’re looking for a hearty and delicious salad, give this steak house salad a try.
To start, cut 1 onion in half then thinly slice. I like to use a sweet onion like Vidalia, but any will do. Cook the onion in 2 tablespoons over medium high heat until soft and brown, probably 5-10 minutes.While the onions are cooking, chop 1 head romaine lettuce into bite size pieces, then add to a large bowl. Add 1 pint grape tomatoes, sliced in half. When the onions are cooked, pour them over the lettuce and tomatoes. Heat a grill pan, or the pan you just used for the onions if you don’t want to dirty too many dishes, or better yet the grill, over medium high heat. Season a few steaks (I used 3) with olive oil, salt, and pepper. Cook just a few minutes on each side until cooked on the outside but still pink in the center. I used New York strip, but feel free to use your favorite cut of steak. Once cooked, set them on a cutting board to rest.Make the dressing. Start with 1 tablespoon Dijon mustard. Add 1 tablespoon balsamic vinegar, and whisk to combine. Next add 3 tablespoons olive oil, and whisk until emulsified. Add salt and pepper to taste.Pour the dressing over the salad, then top with 4 oz crumbled blue cheese. Mix to combine. To serve, slice the steak. Serve the salad in large bowls and top with slices of steak.If you’re looking for a summer salad that’s also filling and flavorful, this is the one. The combinations of fried onions and steak are perfect together. Combine the blue cheese, and it’s just perfect. And, to top it all off, with a good amount of protein, you won’t be craving a snack in an hour, I promise! 🙂