Steak Salad with Fried Onions
Enjoy a tasty steak salad inspired by classic steakhouse dishes with crispy onions, grilled veggies, and blue cheese dressing (or your favorite dressing)at home.
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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
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
Time without prep ahead: 65-75 minutes
Tips for Getting This Dinner Salad on the Table Fast: (Well, under 30 minutes!)
- 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
Calories: 519kcalCarbohydrates: 43gProtein: 31gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 88mgSodium: 1666mgPotassium: 851mgFiber: 4gSugar: 10gVitamin A: 5491IUVitamin C: 109mgCalcium: 136mgIron: 5mg
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