Steakhouse Salad
A crisp green salad with garlicky croutons, a creamy parmesan peppercorn dressing, hard boiled eggs and a generously seasoned and seared steak.
Servings: 2
Ingredients
- 12-15 ounce cut of steak
- 1 teaspoon of your favorite steak seasoning
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of butter
- 5 ounces of an arugula lettuce mix
- 2 cocktail cucumbers, diced
- 2 spring onions, thin sliced
- 4 ounces of cherry or cocktail tomatoes, halved
- 2 eggs, hard boiled, peeled, quartered
- 1/4 cup of fresh parmesan, finely shredded
- 1/4 cup of sharp cheddar, shredded
- 1/4 cup of parmesan peppercorn dressing (or your favorite dressing!)
- 1 cup garlic herb croutons (optional)
Instructions
- Allow your steak to come to room temperature by taking it out of the refrigerator about 30 minutes before you are ready to cook
- Add a tablespoon of olive oil and a tablespoon of butter into a medium skillet and place it over medium to medium high heat
- Pat your steak dry with a paper towel and season generously with a teaspoon of steak seasoning. Once the skillet it very warm, cook the steak on the first side for 5 minutes undisturbed
- Flip the steak and cook it to your desired level of doneness (further instructions above)
- Transfer the steak onto a cutting board, cover with foil and let it rest for 5-10 minutes before slicing
- While the steak rests, prepare your salads by dividing the arugula, tomatoes, cucumbers, spring onions, hard boiled eggs, cheddar and parmesan between two large salad bowls
- Slice the rested steak and divide between the two salads
- Garnish with garlic herb croutons and dress with parmesan peppercorn dressing
- Enjoy!