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Epic Steakhouse Salad with Loaded Potato Croquettes
Indulge in a steakhouse salad with juicy ribeye, crispy potato croquettes, and a rich blue cheese drizzle. A big, beautiful salad worth splurging on!
Prepare your taste buds for an indulgent journey with our Epic Steakhouse Salad, a luxurious blend of juicy ribeye steak, crispy potato croquettes, and a rich blue cheese drizzle. This isn't your average salad—it's a full-scale flavor explosion designed to satisfy your deepest cravings. The combination of tender steak, creamy potatoes, and fresh greens creates a symphony of textures that will leave you longing for more.
Imagine biting into perfectly seared ribeye steak, cooked to your desired level of doneness, with each slice melting in your mouth. Paired with decadently loaded potato croquettes featuring gooey cheese and crispy bacon, this salad is a celebration of indulgence. The addition of a homemade blue cheese dressing adds a tangy richness that ties the entire dish together, making it a truly memorable dining experience.
Recipe Overview
🥗 Vegetarian
Prep Time
30 mins
Cook Time
30 mins
Total Time
60 mins
Servings
4
Calories
950 kcal
per serving
Cuisine
Mediterranean
Indulge in a steakhouse salad with juicy ribeye, crispy potato croquettes, and a rich blue cheese drizzle. A big, beautiful salad worth splurging on!
Ingredients
- • Ribeye steak: 1 pound, about 1-inch thick
- • Salt and pepper: to taste
- • Olive oil: 2 tablespoons
- • Russet potatoes: 2 large, peeled and cubed
- • Butter: 2 tablespoons
- • Heavy cream: 1/4 cup
- • Cheddar cheese: 1/2 cup, shredded
- • Cooked bacon: 4 strips, chopped
- • Panko breadcrumbs: 1 cup
- • Eggs: 2, beaten
- • Mixed salad greens: 6 cups
- • Cherry tomatoes: 1 cup, halved
- • Red onion: 1/2, thinly sliced
- • Blue cheese crumbles: 1/2 cup
- • Sour cream: 1/4 cup
- • Mayonnaise: 1/4 cup
- • Lemon juice: 1 tablespoon
- • Worcestershire sauce: 1 teaspoon
- • Chives: 2 tablespoons, chopped
Instructions
- 1 Preheat your oven to 400°F (200°C). Season the ribeye steak generously with salt and pepper on both sides. Heat a skillet over medium-high heat and add olive oil. Sear the steak for 3-4 minutes on each side until a crust forms. Transfer to the oven and roast for an additional 7-10 minutes or until desired doneness. Let it rest for at least 5 minutes before slicing.
- 2 Boil the cubed potatoes in salted water until fork-tender, about 15 minutes. Drain and return to the pot. Add butter and heavy cream, mashing until smooth. Stir in cheddar cheese and bacon. Allow the mixture to cool slightly before forming into small balls.
- 3 Prepare a breading station with beaten eggs in one bowl and panko breadcrumbs in another. Dip each potato ball into the egg, then coat with breadcrumbs. Heat olive oil in a skillet over medium heat and fry the croquettes until golden brown and crispy, about 2-3 minutes per side.
- 4 For the blue cheese dressing, mix blue cheese crumbles, sour cream, mayonnaise, lemon juice, Worcestershire sauce, and chives in a bowl. Whisk until smooth and creamy.
- 5 Assemble the salad by arranging mixed greens on a large platter. Add cherry tomatoes, red onion slices, and sliced ribeye steak. Top with potato croquettes and drizzle generously with blue cheese dressing. Garnish with additional chives and blue cheese crumbles if desired.
Serving Suggestions
- • This steakhouse salad is a meal in itself, but you can elevate the experience by serving it alongside a crusty baguette or garlic bread to soak up the extra dressing. For a refreshing complement, consider a chilled glass of Sauvignon Blanc or a light, crisp lager that will cut through the richness of the steak and cheese. If you're looking to impress dinner guests, pair this salad with roasted asparagus or grilled vegetables for a complete steakhouse-inspired meal. Don't forget to finish with a decadent dessert like chocolate lava cake or crème brûlée to round out the indulgence.
Storage Tips
To store leftovers, keep the salad components separate for maximum freshness. Store the sliced steak and potato croquettes in airtight containers in the refrigerator for up to 3 days. To reheat the croquettes, place them in a preheated oven at 350°F (175°C) for about 10 minutes to regain their crispiness. The dressing can be stored in a sealed container in the refrigerator for up to a week. Assemble the salad fresh and drizzle with dressing just before serving.
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