Do you remember when a salad was just a starter or a side dish, definitely not a satisfying meal unless you were “on a diet”? Let’s ditch that outdated idea! Embracing a healthier lifestyle isn’t about restrictive diets; it’s about making enjoyable, sustainable changes. That’s where this incredible Pioneer Woman Big Steak Salad comes into play. It’s a salad that redefines what a salad can be – a complete, flavorful, and utterly satisfying meal.
My journey to this mindset wasn’t overnight. It was a conversation with a gym trainer named Vincent that truly shifted my perspective. During a training session, I asked the age-old question, “How long until I see results?” Vincent’s insightful reply, “Well, if this is something you envision doing for the rest of your life, does it really matter if it’s weeks or months?” That simple statement resonated deeply. It highlighted the importance of long-term health goals over quick fixes and unsustainable “diets.”
This Big Steak Salad embodies that long-term, balanced approach to eating. It’s not about deprivation; it’s about abundance – abundance of flavor, texture, and satisfaction. Forget bland, boring salads. This Pioneer Woman creation is packed with delicious elements: tender marinated steak, creamy blue cheese, juicy tomatoes, and those irresistible crispy fried onion strings. And the marinade that doubles as a dressing? Pure genius! It’s a symphony of flavors and textures that proves healthy eating can be incredibly enjoyable and sustainable. A little indulgence from the fried onions, balanced with the wholesome goodness of the salad – that’s a lifestyle I can happily embrace. This isn’t just a salad; it’s a culinary experience.
Big Steak Salad (from Ree Drummond)
So, if you’re going to have a salad, make it count! Make it a meal that excites your taste buds and leaves you feeling truly satisfied. Make it this Big Steak Salad! If this is what healthy moderation tastes like, then sign me up for a lifetime! Enjoy this Pioneer Woman inspired masterpiece!
Pioneer Woman Big Steak Salad Recipe
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This Big Steak Salad recipe is a true gem, inspired by the queen of flavorful home cooking, Pioneer Woman Ree Drummond. It’s incredibly easy to make, and the marinade, which cleverly doubles as a luscious salad dressing, is the secret to its incredible flavor. This salad is so good, it’s destined to become your new go-to recipe for a satisfying and delicious meal.
Whether you choose flank steak or ribeye, the result is equally fantastic. The choice simply depends on your personal preference and what you have on hand.
- Author: Laura
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 Servings
- Category: Salad
Ingredients
For the Marinade and Dressing:
- ¾ cup Canola oil
- 3 tablespoons Red Wine Vinegar
- 1 tablespoon Balsamic Vinegar
- 2 tablespoons Lime juice (about 1 lime)
- 2 tablespoons plus 1 teaspoon Soy sauce
- 1 tablespoon Worcestershire Sauce
- ½ teaspoon Hot Chili Oil (see notes)
- 2 tablespoons Sugar
- 1 tablespoon minced fresh Ginger
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 2 Ribeye Steaks (1-inch thick) or 1 ½ – 2 lb Flank Steak
For the Onion Strings: (Canola oil for frying)
- 2 Whole onions, thinly sliced
- 2 cups Buttermilk
- 2 cups All-Purpose Flour
- 1 tablespoon Salt
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Black Pepper
For the Salad:
- 6 cups Lettuce mix (Romaine, arugula, radicchio)
- ¾ cup Crumbled Bleu Cheese
- 1 cup Cherry or Grape Tomatoes
Instructions
Make the Marinade and Salad Dressing:
- In a pint-sized jar with a lid, combine canola oil, red wine vinegar, balsamic vinegar, lime juice, soy sauce, Worcestershire sauce, hot chili oil, sugar, ginger, garlic, salt, and pepper. Shake vigorously until well emulsified. Pour half of the marinade into a gallon-sized zipper bag or dish for marinating the steak. Add the steak and marinate for 5-30 minutes, or longer for enhanced flavor.
- Reserve the remaining marinade to use as a delicious salad dressing.
Make the Onion Strings:
- Place thinly sliced onions in a large baking dish and cover with buttermilk. Let them soak to tenderize and add flavor.
- In a separate dish, whisk together flour, salt, cayenne pepper, and black pepper.
- Heat about 4 cups of canola oil (or peanut or vegetable oil) in a large heavy pot or deep fryer to 375°F (190°C).
- Prepare a plate lined with paper towels to drain excess oil from the fried onions. Take handfuls of buttermilk-soaked onions, shake off excess liquid, and dredge them in the flour mixture, ensuring they are fully coated. Gently add the floured onions to the hot oil in batches and fry for a few minutes until they turn light golden brown and crispy. Remove the fried onion strings and place them on the paper towel-lined plate. Repeat until all onions are fried.
Prepare the Steaks:
- Cook steaks to your desired level of doneness using your preferred method – grilling or sautéing. For ribeye steaks, searing in a hot cast iron pan is recommended: Sear for 2 minutes on each side, then transfer to a 425°F (220°C) oven for about 6 minutes for medium-rare. Flank steak may require slightly longer cooking time. Let the cooked steak rest for 10 minutes before slicing thinly against the grain.
Compose the Salad:
- On a large plate or in a large bowl, arrange the lettuce mix, crumbled blue cheese, and cherry or grape tomatoes. Drizzle about ¼ of the reserved marinade dressing over the salad and toss gently to coat. Top the salad with the sliced steak and generous amounts of crispy onion strings. Serve immediately with the remaining dressing on the side for anyone who desires extra.
Recipe Notes
If hot chili oil is unavailable, suitable substitutes include 1 teaspoon of Sriracha, Cholula, or another hot sauce, or 1 teaspoon of crushed red pepper flakes. Alternatively, you can easily make your own chili oil by heating 1 cup of oil (canola, vegetable, or peanut) with 3-4 tablespoons of red pepper flakes in a saucepan over medium-low heat until it reaches 180°F (82°C), about 5 minutes. Pour the chili oil into a jar with a lid for storage and future use in this and other delicious recipes!
