Savor the Flavor: Recreating Pioneer Woman’s Big Steak Salad at Home

Remember when a salad was just a starter, or something you ate when you were “being good”? Those days are long gone, especially when you discover the world of Pioneer Woman Salads. Ree Drummond, the Pioneer Woman herself, has revolutionized how we think about salads, turning them into hearty, satisfying meals packed with flavor and texture. This Big Steak Salad is a prime example, proving that a salad can be just as indulgent and fulfilling as any other main course. It’s not about dieting; it’s about embracing a balanced and delicious approach to eating, something you can genuinely enjoy and sustain.

Big Steak Salad (from Ree Drummond)

This recipe perfectly embodies that philosophy. It’s not just a pile of lettuce with some dressing; it’s a carefully constructed symphony of flavors and textures. Imagine succulent, marinated steak paired with crisp greens, creamy blue cheese, juicy tomatoes, and the irresistible crunch of homemade onion strings, all tied together with a tangy, flavorful dressing that doubles as the steak marinade. This Pioneer Woman Big Steak Salad isn’t just a meal; it’s an experience, and one you’ll want to repeat again and again.

Pioneer Woman Big Steak Salad Recipe

This Big Steak Salad recipe, inspired by Ree Drummond, is a standout amongst Pioneer Woman salads, becoming a go-to for those seeking a flavorful and substantial salad. It’s surprisingly easy to put together, with a marinade that works double duty as a luscious salad dressing, streamlining the cooking process without compromising on taste.

Whether you opt for a rich ribeye or a leaner flank steak, the result is equally delicious, allowing you to tailor the salad to your preference and what you have on hand. This adaptability is another hallmark of great Pioneer Woman recipes – approachable, flexible, and always satisfying.

Prep time: 35 minutes
Cook time: 35 minutes
Total time: 1 hour 10 minutes
Yield: 4-6 servings

Ingredients

For the Marinade and Dressing:

• ¾ cup Canola oil
• 3 tablespoons Red Wine Vinegar
• 1 tablespoon Balsamic Vinegar
• 2 tablespoons Lime juice (from about 1 lime)
• 2 tablespoons plus 1 teaspoon Soy sauce
• 1 tablespoon Worcestershire Sauce
• ½ teaspoon Hot Chili Oil (see notes for substitutions)
• 2 tablespoons Sugar
• 1 tablespoon minced fresh Ginger
• 3 cloves Garlic, minced
• 1 teaspoon Salt
• ½ teaspoon Black Pepper
• Two 1-inch thick Ribeye Steaks or 1 ½ – 2 lb Flank Steak

For the Onion Strings:

• 2 Whole onions, thinly sliced
• 2 cups Buttermilk
• 2 cups All-Purpose Flour
• 1 tablespoon Salt
• ½ teaspoon Cayenne Pepper
• ½ teaspoon Black Pepper
• Canola oil, for frying

For the Salad:

• 6 cups Lettuce mix (Romaine, arugula, radicchio recommended)
• ¾ cup crumbled Blue Cheese
• 1 cup Cherry or Grape Tomatoes, halved

Instructions

Make the Marinade and Salad Dressing:

1. In a 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.
2. Shake vigorously until well combined (emulsified).
3. Pour half of the marinade into a zip-top bag or dish. Add the steak and marinate for 5-30 minutes, or longer if desired.
4. Reserve the remaining marinade for the salad dressing.

Make the Onion Strings:

1. Place thinly sliced onions in a baking dish and cover with buttermilk. Let soak while you prepare other components.
2. In a separate dish, whisk together flour, salt, cayenne pepper, and black pepper.
3. Heat about 4 cups of canola oil in a deep pot or fryer to 375°F (190°C).
4. Prepare a plate lined with paper towels to drain excess oil from the fried onions.
5. Take handfuls of buttermilk-soaked onions, shake off excess liquid, and dredge in the flour mixture, ensuring they are fully coated.
6. Carefully place the floured onions into the hot oil in batches, frying for a few minutes until golden brown and crispy.
7. Remove fried onions to the paper towel-lined plate and repeat until all onions are fried.

Prepare the Steaks:

1. Cook steaks to your desired doneness using your preferred method: grilling or pan-searing. For ribeye, searing in a hot cast iron skillet for 2 minutes per side, then finishing in a 425°F (220°C) oven for about 6 minutes for medium-rare is recommended. Flank steak may require slightly longer cooking time.
2. Let the cooked steak rest for 10 minutes before slicing thinly against the grain.

Compose the Salad:

1. In a large bowl or on a platter, arrange the lettuce mix, crumbled blue cheese, and halved tomatoes.
2. Drizzle about ¼ of the reserved dressing over the salad and toss gently to coat.
3. Top the salad with the sliced steak and generously sprinkle with crispy onion strings.
4. Serve immediately, with the remaining dressing on the side for those who desire extra.

Recipe Notes

Hot Chili Oil Substitution: If hot chili oil is unavailable, you can substitute with 1 teaspoon of Sriracha, Cholula, or another hot sauce, or ½ – 1 teaspoon of red pepper flakes. Alternatively, you can easily make your own chili oil by heating 3-4 tablespoons of red pepper flakes with 1 cup of canola oil (or vegetable or peanut oil) in a saucepan over medium-low heat until it reaches 180°F (82°C), about 5 minutes. Strain and store the infused oil for future use.

Enjoy this hearty and flavorful Pioneer Woman Big Steak Salad – a testament to how satisfying and delicious salads can truly be!