Do you associate salads with bland diet food? It’s time to change that perception! The Pioneer Woman Big Steak Salad is here to revolutionize your idea of what a salad can be. This isn’t just a side dish; it’s a hearty, flavorful meal that will leave you completely satisfied. Forget restrictive eating – this recipe is about embracing delicious, wholesome food that you can enjoy as part of a balanced lifestyle.
Many of us have been caught in the trap of short-term diets, only to revert to old habits once the “diet” is over. True, lasting health comes from making sustainable changes you can maintain long-term. This Pioneer Woman Salad embodies that philosophy perfectly. It’s a dish packed with so much flavor and texture that healthy eating becomes a joy, not a chore.
The inspiration for this approach came unexpectedly during a gym session. Seeking quick results, I asked my trainer how long it would take to see progress. His insightful response shifted my perspective: “Since this is something you’ll ideally do for the rest of your life, does the exact timeline really matter?” That simple question highlighted the importance of long-term health goals over fleeting fixes.
This Big Steak Salad mirrors that long-term, balanced approach to eating. It’s about enjoying delicious food that nourishes your body and soul. It’s about the 80/20 rule – 80% wholesome goodness and 20% indulgence. The salad itself is packed with healthy components, while the crispy fried onion strings offer a touch of delightful indulgence. This salad is a perfect example of how you can have both – a meal that’s good for you and incredibly satisfying.
Close-up of Pioneer Woman Big Steak Salad featuring grilled steak, blue cheese crumbles, tomatoes, and crispy onion strings on a bed of lettuce, showcasing a flavorful and satisfying meal.
If you’re going to eat a salad, make it count! Make it a Pioneer Woman Big Steak Salad. This recipe is so packed with flavor, thanks to the succulent marinated steak, creamy blue cheese, juicy tomatoes, and those irresistible crispy onion strings. And let’s not forget the incredible marinade that doubles as a tangy, luscious dressing – it’s truly perfection. If this is what eating in moderation tastes like, sign me up for a lifetime! Prepare to enjoy a salad experience unlike any other.
Pioneer Woman Big Steak Salad Recipe
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This Big Steak Salad recipe, inspired by the Pioneer Woman Ree Drummond, is destined to become a staple in your kitchen. Its ease of preparation, combined with an explosion of flavors, makes it an ideal choice for any occasion. The marinade, cleverly designed to serve double duty as a salad dressing, is the secret weapon that elevates this dish to gourmet status. Whether you opt for flank steak or ribeye, the result is consistently delicious.
Recipe Author: Laura
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour 10 minutes
Servings: 4-6
Recipe 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 (from about 1 lime)
- 2 tablespoons plus 1 teaspoon Soy sauce
- 1 tablespoon Worcestershire Sauce
- ½ teaspoon Hot Chili Oil (see notes below for substitutes)
- 2 tablespoons Sugar
- 1 tablespoon minced fresh Ginger
- 3 cloves Garlic, minced and chopped
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- Two 1-inch thick Ribeye Steaks or 1 ½ – 2 lb Flank Steak
For the Crispy Onion Strings: (Canola oil for frying is needed)
- 2 Whole onions, sliced super-thin
- 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 recommended)
- ¾ cup Crumbled Bleu Cheese
- 1 cup Cherry or Grape Tomatoes
Instructions
Making the Marinade and Salad Dressing:
- In a pint-sized jar with a secure lid, combine the canola oil, red wine vinegar, balsamic vinegar, lime juice, soy sauce, Worcestershire sauce, hot chili oil, sugar, minced ginger, minced garlic, salt, and black pepper. Seal the jar tightly and shake vigorously until all ingredients are thoroughly emulsified.
- Pour half of the marinade into a gallon-sized zipper bag or a dish suitable for marinating steak. Add the ribeye or flank steak to the marinade, ensuring it is well coated. Marinate for a minimum of 5 minutes and up to 30 minutes for enhanced flavor infusion. Longer marinating times will not negatively impact the steak.
- Reserve the remaining half of the marinade to be used later as a flavorful salad dressing.
Preparing the Crispy Onion Strings:
- Place the thinly sliced onions in a large baking dish and completely cover them with buttermilk. Allow the onions to soak in the buttermilk mixture.
- In a separate dish, whisk together the all-purpose flour, salt, cayenne pepper, and black pepper until well combined.
- Pour approximately 4 cups of canola oil (peanut or vegetable oil can also be used) into a large, heavy-bottomed pot or a deep fryer. Heat the oil to a temperature of 375°F (190°C).
- Prepare a plate or baking sheet lined with paper towels to drain excess oil from the fried onions.
- Using tongs, grab a handful of buttermilk-soaked onions, allowing excess buttermilk to drip off. Transfer the onions to the flour mixture and toss to ensure they are evenly coated.
- Carefully place the floured onions into the hot oil, working in small batches to avoid overcrowding the pot and lowering the oil temperature. Fry for several minutes, until the onion strings turn a light golden brown and become crispy.
- Remove the fried onion strings from the hot oil using a slotted spoon or tongs and transfer them to the prepared paper towel-lined plate to drain excess oil. Continue frying the remaining onions in batches until all are cooked.
Cooking the Steaks:
- Cook the steaks to your desired level of doneness using your preferred method – grilling or sautéing. For ribeye steaks, searing in a super-hot cast iron pan is highly recommended. Sear for 2 minutes on the first side, then flip and transfer the pan to a preheated oven at 425°F (220°C) for approximately 6 minutes for medium-rare doneness. Grilling is also an excellent option. Flank steak may require slightly longer cooking time than ribeye.
- Once cooked, remove the steaks from the heat and let them rest for 10 minutes. This resting period allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Slice the steak against the grain into very thin slices.
Assembling the Salad:
- On a large serving plate or in a large salad bowl, arrange the lettuce mix as a base. Sprinkle the crumbled blue cheese and cherry or grape tomatoes evenly over the lettuce.
- Drizzle approximately ¼ of the reserved marinade/dressing over the salad. Gently toss the salad components to ensure they are lightly and evenly coated with the dressing.
- Arrange the thinly sliced steak over the dressed salad. Generously top the steak and salad with the crispy onion strings.
- Serve the Pioneer Woman Big Steak Salad immediately to maintain the crispiness of the onion strings and the freshness of the salad. Pass the remaining salad dressing at the table for those who prefer extra dressing.
Recipe Notes
Hot Chili Oil Substitutes: If hot chili oil is unavailable, suitable substitutes include: 1 teaspoon of Sriracha sauce, Cholula hot sauce, or another preferred hot sauce; or ½ to 1 teaspoon of crushed red pepper flakes.
Homemade Chili Oil: For a homemade chili oil option, combine 3-4 tablespoons of red pepper flakes with 1 cup of your choice of oil (canola, vegetable, or peanut oil) in a saucepan. Heat over medium-low heat to approximately 180°F (82°C) for about 5 minutes, taking care not to burn the pepper flakes. Pour the chili oil into a jar with a lid for storage. This homemade chili oil can be used in this recipe and many other dishes.
