If you're craving something bold, satisfying, and full of texture, this steak salad with blue cheese dressing, charred veggies, and crispy fried onions is for you. It’s inspired by classic steakhouse flavors: creamy blue cheese, juicy seared steak, sweet grilled corn, and golden fried onions, but made doable at home.
And yes, it’s weeknight-friendly! I’m sharing my favorite prep-ahead tips and smart swaps to help you get this restaurant-style dinner on the table in 30 minutes or less, without sacrificing flavor.
Whenever I eat out, I love thinking about how I can bring my favorite dishes home with a slightly lighter, more approachable spin. This salad was inspired by a steakhouse-style dish I had recently. It felt indulgent and cozy, but still fresh.
So I recreated it with just the right mix of hearty and healthy: a garlicky honey butter-brushed steak, sweet charred peppers and corn, a base of fresh greens, and homemade fried onions (you can also use store-bought to save time) that take the whole thing over the top. And of course, it’s all tied together with a drizzle of rich blue cheese dressing.
Why You’ll Love This Steak Salad
- It feels fancy but it's easy to make at home.
- Balanced flavors: sweet, smoky, creamy, and crisp
- Great way to use up leftover steak or roasted veggies
- Weeknight-friendly with a few prep-ahead tips (see prep ahead section below and in recipe card)
Ingredients You’ll Need
- Steak (flank, skirt, flat iron, tri-tip, or sirloin)
- Kosher salt & freshly ground black pepper
- Baby spinach or mixed greens
- Red and yellow bell peppers
- Corn (fresh, frozen, or canned)
- Crispy fried onions (homemade or store-bought)
- Blue cheese dressing (or dressing of choice: ranch or balsamic vinaigrette work well also)
- Fresh herbs (like parsley, chives, or dill)
- Garlic, honey, and butter (for optional garlic honey butter)
- Buttermilk, flour, cornstarch, and oil (for homemade fried onions)
How to Make this Steakhouse-Inspired Steak Salad
- Season the steak and let it rest while you prepare the other components.
- Make the crispy onions by soaking thin-sliced onions in buttermilk, dredging in seasoned flour, and frying until golden.
To get super-thin onions, slice them on a mandoline.
Use your hands to make sure the onions are completely covered in the flour mixture and not sticking together.
To ensure the fried onions stay crispy, cool them on a rimmed baking sheet fitted with a cooking rack. I like to put paper towels under the rack also.
After the onions are fried:
- Mix the garlic honey butter and set aside.
- Sear the steak until golden and cooked to your liking, then top with garlic honey butter and let it rest.
- Char the peppers and corn in a hot skillet until tender and slightly blistered.
- Assemble the salad with greens, veggies, sliced steak, herbs, and crispy onions.
- Drizzle with blue cheese dressing, season with flaky salt and cracked pepper, and serve!
Prep Ahead Tips for a Quicker Steak Salad Dinner
Want this on the table fast? I like to prep the dressing, fried onions and peppers in advance and cook the steak fresh for this salad. I can get this on the table in under 30 minutes with freshly cooked steak. You can get this on the table in under 15 minutes if you reheat leftover steak for this salad.
Here’s what you can do ahead on your weekly meal prep day:
- Fry the onions up to a week in advance and store in an airtight container.
- Make the blue cheese dressing or whatever dressing you prefer (or use store-bought)
- Char the peppers and corn in up to 2 days advance and reheat gently before adding to the salad.
- Use leftover flat iron steak and slowly warm it on the stove so it doesn't overcook.
Helpful Shortcuts + Swaps
This salad is flexible and totally customizable. Whether you're going for quick and light or fully loaded and decadent, here are some easy swaps and tips:
- Corn Swap – Use frozen (I like to use the grilled frozen corn) or canned corn if fresh isn’t available. Char it in a hot skillet for that smoky flavor.
- Fried Onion Shortcut – Store-bought crispy onions work great and save time. Look for them near the salad toppings or canned green beans at the store.
- Dressing Options – If blue cheese isn’t your thing, ranch or even a tangy balsamic vinaigrette works beautifully here.
- Skip the Butter – For a lighter take, skip the garlic honey butter. The steak is still delicious without it, though we do love a little decadence now and then.
- Use Leftovers – Grilled steak, roasted peppers, or corn from a previous meal? Toss them in!
Recipe
Steak Salad with Fried Onions
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Ingredients
For the Salad
- 8-9 ounce steak flank, skirt, tri-tip, flat iron or sirloin
- ¾ teaspoon Kosher salt
- few cracks Freshly ground black pepper
- 3-4 cups baby spinach or mixed greens or. a combination
- ½ red bell pepper sliced
- ½ yellow bell pepper sliced
- ½ cup corn kernels fresh, frozen, or canned
- Handful of fresh herbs such as parsley, chives, or dill (or mix of them all)
- ¼ cup blue cheese dressing homemade or store-bought
For the Garlic Honey Butter
- 1 tablespoon unsalted butter softened
- 1 garlic clove minced
- 1 teaspoon honey
For the Crispy Onions
- ½ small yellow onion thinly sliced
- ¼ cup buttermilk or milk with a teaspoon of vinegar or lemon juice
- ⅓ cup all-purpose flour
- 2 tablespoons cornstarch
- ¼ teaspoon kosher salt
- ¼ teaspoon paprika optional
- Neutral oil for frying like vegetable or avocado oil filled ½ inch in frying pan
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Instructions
Season the Steak
- Start by cutting the steak into an 8 to 9 oz portion for two people.
- Season generously with ¾ teaspoon kosher salt and a few cracks of freshly ground black pepper.
- Let the steak sit, either in the fridge or at room temperature for 30 minutes, while you prepare the crispy onions. This gives the seasoning time to absorb and helps the steak cook more evenly.
Make the Crispy Onions (skip if making ahead or using store-bought)
- Thinly slice half of a small onion using a mandolin or a very sharp knife.In a small bowl, combine the onions with buttermilk and let them soak for 15 minutes. This softens the bite and helps with crisping.
- In a separate bowl, mix together: ⅓ cup all-purpose flour, 2 tablespoons cornstarch, ¼ teaspoon kosher salt, ½ teaspoon paprika (optional).
- In a 10-inch skillet, heat ½ to 1 inch of neutral oil over medium to medium-low heat until it reaches 350°F. (While the oil heats, slice your peppers and prep the corn. You can also make the garlic honey butter at this time.)
- Drain the onions, then dredge them in the flour mixture. Using your hands, make sure each piece is well coated and not sticking together.
- Fry in 2 to 3 batches, shaking off excess flour, and cook for 3–4 minutes per batch, until golden and crispy.
- Set a cooling rack over a rimmed baking sheet. Transfer the onions to the rack and sprinkle with salt while still hot. The rack allows air to circulate, keeping them crisp instead of soggy.
Make the Garlic Honey Butter (optional)
- In a small bowl, mix: 1 tablespoon softened butter, 1 minced garlic clove, 1 teaspoon honey. Stir until well combined and set aside.
Cook the Steak
- Remove the steak from the fridge if it was chilled, and heat a cast iron or heavy-bottom skillet over medium-high heat until hot. It should be gently smoking, not aggressively smoking.
- Drizzle the steak lightly with oil, then place it in the pan. Gently press it down to ensure even contact with the skillet. Cook for 3–5 minutes per side, depending on thickness and desired doneness (see below). Once cooked, turn off the heat, add the garlic, honey butter, and spoon it over the steak to coat. Transfer the steak to the cooling rack or a cutting board to rest, letting those buttery juices soak in while you cook the veggies.
Char the Veggies
- Wipe out the skillet and add a touch of oil. Sauté the sliced red and yellow bell peppers over medium-high heat, tossing occasionally, until lightly blistered and tender, about 5–7 minutes. Remove and set aside. Repeat with the corn, cooking for 2–4 minutes until golden and slightly charred. Set aside. Let all cooked components cool slightly before assembling the salad
Assemble the Salad
- On a large platter or in a salad bowl, layer your spinach and mixed greens. Top with the charred peppers and corn. Slice the steak against the grain, then arrange it over the top.
- Scatter on a handful of fresh herbs, like parsley, dill, or chives (I like to use a combination) and a generous mound of the crispy onions. Drizzle with blue cheese dressing or serve it on the side. Finish with a sprinkle of flaky sea salt and freshly cracked black pepper for that final pop of flavor.
Notes
- Fry the onions ahead of time (or use store-bought). Store them in an airtight container at room temperature for up to 5 days. Just be sure they’re completely cool before sealing so they stay crisp.
- Make your dressing in advance. Whether you're using this homemade blue cheese or another favorite like ranch dressing, mixing it up a day or two early saves time and lets the flavors develop.
- Char the peppers and corn ahead of time, up to 2 days in advance. Once sautéed, they reheat beautifully in a skillet, air fryer, or microwave, just until warm, not hot.
- Use leftover steak. Have grilled steak from the night before? Slice it thin and warm it gently in a skillet with a touch of oil until just warmed so it doesn't overcook.
Nutrition
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