Categories: Salad
Ingredients
- Steak:
- 3 tbsp. olive oil
- 1 tbsp. adobo sauce (from a can of chipotle peppers)
- 1 tbsp. Worcestershire
- 1 tbsp. honey
- 1 tsp dried oregano
- 2 strip steaks, extra fat trimmed
- Kosher salt and black pepper, to taste
- Dressing:
- 1/2 cup mayo
- 1/4 cup sour cream
- 2 tbsp. buttermilk
- 1 tbsp. minced chipotle peppers in adobo sauce
- 1 tsp honey
- 1 tsp Worcestershire
- Black pepper, to taste
- Salad:
- 10 oz. package mixed lettuce
- 1 pint grape tomatoes, halved if large
- 3/4 cup crumbled blue cheese
- 1/2 cup pecans, toasted and chopped
- 8 slices thick-cut bacon
- cooked Fried onions, for topping (see below)
Directions
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For the steak: Combine the olive oil, adobo sauce, Worcestershire, honey and oregano in a jar and shake vigorously. Pour into a Ziploc bag and add the steaks. Seal and rub the marinade into the meat. Let marinate in the fridge for 2 to 4 hours.
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For the dressing: Combine the mayo, sour cream, buttermilk, chipotles, honey, Worcestershire and pepper to taste in a bowl and mix well. Refrigerate until ready to serve.
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Remove the steaks from the marinade, pat dry and season with salt and pepper. Preheat a grill to medium high. Grill the steaks until medium rare, about 5 minutes per side. Remove to a cutting board and let rest 10 minutes, then thinly slice against the grain.
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For the salad: In a large bowl, combine the lettuce, tomatoes and blue cheese. Add a little dressing and toss, adding more if needed. Add the pecans and toss.
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Pile the salad onto plates and top with the steak. Top with 2 slices of bacon and fried onions.
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To make your own fried onions: Soak 1 thinly sliced onion in buttermilk for 1 hour, then drain. Working in batches, remove the onion slices, toss in flour seasoned with salt and cayenne and fry in 375 degree canola oil until golden brown, about 2 minutes. Season with salt.