Fully Loaded Steak Salad
My family loves to eat steak on Saturdays, and Sundays of course are left over days, we call them Schroeder suppers, after my mothers family. This recipe is a great way to turn left over steak into a wonderful meal. We like this so much that we have often made it into our Saturday meal with no leftovers for Sunday.
1 lbribeye or your favorite steak
1 pkgjack daniel's mesquite marinade in a bag
2 tspfresh ground pepper (divided) or to taste
2russet potatoes, peeled(opt) and cut into chunks
1/2 tspcajun seasoning
1/2 Tbspolive oil, extra virgin
1 pkgbacon, cooked and crumbled
1 pkgspring salad mix
1 ctorn romaine lettuce
1/2purple onion diced
1/2 ptgrape tomatoes sliced
1 cshredded sharp cheddar
·bleu cheese crumbles
·dressing of choice
How to Make Fully Loaded Steak Salad
- Place the steak in the Jack Daniel's bag and marinate for 1 hr turning over after 30 minutes. Can be marinated longer if you choose.
- While the steak is marinating, Preheat an oven to 450 degrees for the potatoes
- Peel the potatoes and cut into chunks, then in a bowl, add the oil, pepper to taste, and cajun seasoning to the potatoes and toss to coat evenly.
- Cook the potatoes in the oven for 30 minutes, turning half way through. The potatoes should be crispy on the outside and soft on the inside. Set aside.
- Remove steak from bag and season with fresh ground pepper. Let the steak sit a room temp for at least 30 minutes for more even cooking.
- Preheat grill to at least a 450 degree temp
- Grill steak to desired temp and cover with foil or plastic wrap to rest for 5-10 minutes
- Prepare the salad by mixing the spring mix and the romaine with the onion, bacon, tomato and cheeses and split into 4 bowls
- Add the cooked potatoes to the salads
- Slice the steak and place on top of salads
- Serve with your favorite dressing, I like either bleu cheese, ranch or a balsamic vinegarette, also mixing the balsamic with the blue cheese is great
- Sour dough croutons make a nice addition to the salad as well. Enjoy!