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Decadent BBQ Steak and Smoked Cheddar Salad Extravaganza
Dive into a hearty BBQ steak and smoked cheddar salad with crispy potatoes and tangy dressing. Indulge in this crazy good comfort food salad!
Prepare to indulge in a salad that's anything but ordinary. This Decadent BBQ Steak and Smoked Cheddar Salad Extravaganza takes your taste buds on a wild ride, blending smoky, savory, and tangy flavors into a dish that's as satisfying as your favorite comfort foods. Picture tender, juicy slices of BBQ-marinated steak nestled atop a bed of crisp greens, with smoked cheddar melting into each bite. It's a salad masterpiece that's perfect for those moments when you crave something hearty and fulfilling.
To elevate the experience, we toss in crispy potato wedges, adding a delightful crunch that contrasts beautifully with the juicy steak. A drizzle of tangy BBQ ranch dressing ties it all together, delivering that perfect blend of richness and zest. Whether you're hosting a weekend barbecue or simply seeking to treat yourself, this salad delivers a burst of flavors and textures that'll have you coming back for seconds.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
680 kcal
per serving
Cuisine
Mediterranean
Dive into a hearty BBQ steak and smoked cheddar salad with crispy potatoes and tangy dressing. Indulge in this crazy good comfort food salad!
Ingredients
- • Ribeye steak: 1 pound
- • BBQ sauce: 1/2 cup
- • Smoked cheddar cheese: 1 cup, shredded
- • Baby potatoes: 1 pound, quartered
- • Olive oil: 2 tablespoons
- • Mixed salad greens: 6 cups
- • Cherry tomatoes: 1 cup, halved
- • Red onion: 1/2, thinly sliced
- • Avocado: 1, sliced
- • BBQ ranch dressing: 1/2 cup
- • Salt and pepper: to taste
Instructions
- 1 Preheat your grill to medium-high heat. This will ensure a nice sear on the steak while keeping the inside juicy.
- 2 Brush the ribeye steak with BBQ sauce on both sides, then season generously with salt and pepper. Set aside to marinate while you prepare the potatoes.
- 3 Toss the quartered potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and bake in a preheated oven at 400°F (204°C) for 25-30 minutes, or until golden brown and crispy.
- 4 While the potatoes are baking, grill the steak for about 4-5 minutes per side, or until your desired doneness is reached. Remove from the grill and let it rest for 5 minutes before slicing thinly.
- 5 Assemble the salad by layering mixed greens on a large platter. Top with cherry tomatoes, red onion slices, and avocado.
- 6 Scatter the crispy potato wedges over the salad, then add the sliced steak. Sprinkle the shredded smoked cheddar cheese generously over the top.
- 7 Drizzle the BBQ ranch dressing over the entire salad just before serving, allowing the flavors to meld beautifully together.
Serving Suggestions
- • This indulgent salad pairs wonderfully with a side of warm, crusty bread for soaking up any extra dressing. Complement the meal with a refreshing glass of iced tea or a cold craft beer to accentuate the BBQ flavors. For a touch of freshness, add a simple cucumber and mint salad on the side to balance the richness of the main dish.
Storage Tips
Store any leftover salad components separately to maintain their freshness. Keep the steak and potatoes in airtight containers in the refrigerator for up to 3 days. Reheat the potatoes in the oven or air fryer for best texture. Assemble fresh salad greens and toppings when ready to serve again, and drizzle dressing just before enjoying.
Ratings & Reviews
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