Steak and Bacon Salad with Chipotle Dressing
You put fried onions on your salad, too...right?!?
By Ree Drummond
Yields:
4 serving(s)
Prep Time:
45 mins
Total Time:
3 hrs
Jump to recipeThere is such a thing as a meat lover's salad: This one is loaded with steak and bacon!
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Ingredients
For the steak:
- 3 Tbsp.
olive oil
- 1 Tbsp.
adobo sauce (from a can of chipotle peppers)
- 1 Tbsp.
Worcestershire sauce
- 1 Tbsp.
honey
- 1 tsp.
dried oregano
- 2
strip steaks (1 1/2 inches thick), extra fat trimmed
Kosher salt and black pepper, to taste
For the dressing:
- 1/2 cup
mayonnaise
- 1/4 cup
sour cream
- 2 Tbsp.
buttermilk
- 1 Tbsp.
minced chipotle peppers in adobo sauce
- 1 tsp.
honey
- 1 tsp.
Worcestershire sauce
Black pepper, to taste
For the salad:
- 1
10-ounce package mixed lettuce
- 1 pt.
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
Directions
- Step 1For the steak: Combine the olive oil, adobo sauce, Worcestershire sauce, honey and oregano in a jar and shake vigorously. Pour into a resealable plastic bag and add the steaks. Seal and rub the marinade into the meat. Let marinate in the refrigerator for 2 to 4 hours.
- Step 2For the dressing: Combine the mayonnaise, sour cream, buttermilk, chipotles, honey, Worcestershire sauce and pepper to taste in a bowl and mix well. Refrigerate until ready to serve.
- Step 3Remove the steaks from the marinade, pat dry and season with salt and pepper. Preheat a grill or grill pan 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.
- Step 4For 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.
- Step 5Pile the salad on to plates and top with the steak. Top with 2 slices of bacon and fried onions.
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 ̊ canola oil until golden brown, about 2 minutes. Season with salt.
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