Large salad with steak

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Instead of simply serving a grilled steak with salad greens, use these ingredients to create a hearty, full-flavored, and textured salad. Tender ribeye steak is perfect for this salad. It doesn't require extensive marinating, much less grilling, so this salad comes together quickly. Its main, vibrant flavor comes from a vinaigrette dressing with sweet and tangy notes. All the ingredients are quickly tossed together in a jar, then some of the dressing is used to marinate the meat, and some is used to coat the greens. The highlight of this dish is undoubtedly the crumbled blue cheese and crispy, battered onion rings. In just half an hour, you'll have a sumptuous, restaurant-quality salad.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dressing/marinade

3/4 cup canola oil
3 tablespoons red wine vinegar
1 tbsp balsamic vinegar
2 tablespoons lime juice
2 tbsp + 1 tsp soy sauce
1 tbsp Worcestershire sauce
0.5 tsp vegetable oil with chili pepper
2 tablespoons of sugar
1 tbsp. chopped fresh ginger
3 cloves garlic, peeled and crushed
1 teaspoon coarse salt
Ground black pepper
2 whole ribeye steaks, 2.5 cm thick, trimmed of excess fat

Onion rings

2 whole onions
2 cups of sour milk or kefir
2 cups of flour
1 tbsp coarse salt
0.5 tsp cayenne pepper
4 tbsp. rapeseed oil

Salad

Salad mix: romaine, arugula, watercress, radicchio, etc.
3/4 cup crumbled blue cheese
4 plum tomatoes, chopped

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Dressing/marinade. Combine the oil, both types of vinegar, lime juice, soy sauce, Worcestershire sauce, chili oil, sugar, ginger, garlic, salt, and black pepper in a lidded jar. Shake vigorously to combine. Taste and adjust the seasoning if needed.
Place the steak in a zip-lock plastic bag. Pour half the marinade over it and seal. Marinate the meat for 5-10 minutes.

Slice the onion into very thin rings. Place in a baking dish, cover with sour milk, and let soak. Mix flour, salt, cayenne pepper, and black pepper.
Heat vegetable oil in a large saucepan to 190°C (350°F). Take a handful of onions, coat them in the flour mixture, shake off any excess, and drop them into the hot oil. Fry for a few minutes and drain on a paper towel once the onions are golden. Repeat until all the onions are fried.
Grill or pan-fry the steaks over medium-high heat until medium-rare, about 2 minutes per side. Remove from heat and set aside. Slice the steaks thinly against the grain.
Salad. Place the salad mixture, blue cheese, and tomatoes in a large bowl. Add a little of the remaining dressing and toss to coat the salad evenly. Add more dressing if needed.
Divide the salad among bowls, making sure each serving has plenty of blue cheese and tomato. Top with half the sliced steak and garnish each serving with onion rings.