| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 3/4 cups canola oil
- 3 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons lime juice
- 2 tablespoons plus 1 teaspoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot chili oil
- 2 tablespoons sugar
- 1 tablespoon minced fresh ginger
- 3 cloves garlic, peeled and minced or chopped
- 1 teaspoon kosher salt
- Lots of freshly ground black pepper
- 2 whole 1-inch rib eye steaks, extra fat trimmed
- 2 whole onions
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon kosher salt
- 1/2 teaspoon cayenne pepper
- Freshly ground black pepper
- 4 cups canola oil
- Lettuce mix: romaine, arugula, watercress, radicchio, etc.
- 3/4 cups crumbled blue cheese
- 4 roma tomatoes, sliced
Instructions
- For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
- Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes.
- For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside.
- Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
- Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices.
- For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed.
- Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
- Serve immediately. Yum!
Reviews
I have made this soo many times. It’s the best, especially for men in the house! My husband thinks that he hates ginger, but loves this.
This is always great! I don’t always make the onion rings, but I’ve done it many times and they are the best anyone has ever tasted. Using ample tomatoes and blue cheese are terrific!
This salad is amazing. I didn’t have Ribeyes (kind of expensive for a salad) so I grilled up some top round. Delish! I will definitely be making this again. Next time I might marinate the steak longer just to get even more flavor.
Definitely not my favorite. Made it as rewritten. The flavors did not mesh together for me.
Wow, we loved this ! The only changes I made were I added mushrooms and radishes to the salad. I wasn’t too sure about making the fried onions, but I did and they were great . I’ll be making this again.
This is a recipe I keep coming back to! Trying to refine the onion straws in the air fryer! Always a hit
Wowzer! I’m picky! Delightful as is!
I have made this numerous times, and it never disappoints! I don’t put the onion rings on top of the salad — I put the beef on the salad and the onion rings on the side. I also usually use sweet onions.
My husband, the big steak lover, loves this recipe!
This is a delicious salad that really fills you up. I love the dressing and definitely love the onions on top. I don’t make mine though, I just buy Frenchies instead. Also I use feta cheese instead of blue. My kids love it too. Definitely in rotation at my house!