Steakhouse Salad w/ A1 Dressing

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, steakhouse salad w/ a1 dressing. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Whisk together mayonnaise, steak sauce, red wine vinegar, and cayenne pepper. Add a pinch of salt and black pepper. Preheat the grill to high heat. Salt and pepper the ribeye steak on both sides.

Steakhouse Salad w/ A1 Dressing is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Steakhouse Salad w/ A1 Dressing is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook steakhouse salad w/ a1 dressing using 14 ingredients and 11 steps. Here is how you cook that.

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The ingredients needed to make Steakhouse Salad w/ A1 Dressing:
  1. Prepare 1 lb sirloin steak
  2. Get 2 t applewood seasoning
  3. Take 1 shallot; thin half moons
  4. Prepare 6 mini bell peppers; thin half moons
  5. Prepare 1 avocado; medium dice
  6. Take 1 clove garlic; creamed
  7. Make ready 1⁄2 C mayo
  8. Make ready 1 T A1 steak sauce
  9. Get 1 t red wine vinegar
  10. Prepare 1⁄2 t cayenne pepper
  11. Make ready 1 C French fried onions
  12. Get 2 handfuls spinach/arugula mixed greens
  13. Get As needed canola oil
  14. Get As needed kosher salt and black pepper

Season with salt and pepper to taste. Whisk together the vinaigrette and drizzle over the salad just before serving. Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss.

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Instructions to make Steakhouse Salad w/ A1 Dressing:
  1. Rub steak with applewood seasoning and black pepper to taste. Allow steak to sit at room temperature for 1 hour.
  2. Whisk together mayonnaise, steak sauce, red wine vinegar, and cayenne pepper. Add a pinch of salt and black pepper.
  3. Saute peppers and shallots with a pinch of salt and pepper on high heat for 1 minute. Reduce heat to medium-low and cook until shallots become caramelized, about 5-8 minutes.
  4. Remove shallots mixture from heat. Immediately add garlic and stir until fragrant, about 10 seconds.
  5. While shallots and peppers are cooking, heat up a cast iron pan with a touch of canola oil until nearly smoking.
  6. Sear steak on high heat for approximately 1-2 minutes per side. Transfer to a plate and tent with foil. Let steak rest 3-5 minutes.
  7. Cut steak thinly against the grain.
  8. Toss greens and diced avocado with dressing as close to service as possible.
  9. Plate dressed greens, veggies, steak, and then garnish with French fried onions.
  10. Variations; Diced bacon, liquid smoke, pickled or raw red onions, caramelized bone marrow or onions, malt vinegar, sherry vinegar, raspberry vinaigrette, fried shallot rings, croutons, roasted bell peppers or garlic, worcestershire sauce, H1 sauce, other cuts of steak, pork, chicken, fish, roasted vegetable medley, sweet potatoes, red potatoes, celery root, dehydrated onions or garlic, onion soup mix, giardiniera, lawry's seasoning salt, roasted poblano or jalapenos, fresno peppers, crushed
  11. Pepper flakes, grilled romaine, asparagus, basil, allspice, apricot, almonds, broccoli rabe, cabbage, carrots, swiss chard, goat cheese, cognac, brandy, rum, corn, barley, couscous, creme fraiche, dates, escarole, figs, ginger, hazelnut, kale, lemon, maple, orange zest, parsley, pears, pecans, pineapple, pine nuts, plums, pumpkin, pumpkin seeds, quince, quinoa, sour cream, Southern Comfort, acorn squash, brown sugar, sunflower seeds, walnuts, whiskey, yogurt

Thin the dressing with up to a tablespoon of water, as needed. Pour the dressing over the salad and toss. Thinly slice the steak across the grain and serve it over the salad. My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar.

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