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Sizzling Steak & Cheddar Crunch Salad
Indulge in this decadent steak and cheddar crunch salad, a flavor-packed twist on a classic comfort food.
Prepare to dive into a salad that redefines indulgence with every bite. Our Sizzling Steak & Cheddar Crunch Salad is a symphony of flavors and textures, combining the savory richness of perfectly seared steak with the creamy sharpness of aged cheddar. This isn't your ordinary salad – it's a feast for the senses, designed to satisfy the heartiest of appetites.
The salad's base is a vibrant mix of fresh greens, but the real stars are the tender slices of medium-rare steak and the generous shavings of cheddar cheese that melt slightly upon contact. Add to this a crunchy topping of crispy fried onions, a drizzle of tangy balsamic glaze, and a sprinkle of smoky bacon bits, and you have a dish that captivates both the eyes and the palate. It's a salad that demands attention and rewards those who dare to indulge.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
700 kcal
per serving
Cuisine
Mediterranean
Indulge in this decadent steak and cheddar crunch salad, a flavor-packed twist on a classic comfort food.
Ingredients
- • Ribeye steak: 1 pound, cut into 1-inch thick
- • Olive oil: 2 tablespoons
- • Salt: 1 teaspoon
- • Black pepper: 1 teaspoon
- • Mixed salad greens: 6 cups
- • Aged cheddar cheese: 1 cup, grated
- • Crispy fried onions: 1 cup
- • Bacon bits: 1/2 cup
- • Cherry tomatoes: 1 cup, halved
- • Balsamic glaze: 1/4 cup
- • Butter: 2 tablespoons
Instructions
- 1 Preheat a grill or a cast-iron skillet over medium-high heat. While it heats, generously season the ribeye steak with salt and black pepper on both sides.
- 2 Add a tablespoon of olive oil to the skillet or grill. Once hot, place the steak in the pan and sear for 3-4 minutes on each side, or until reaching desired doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
- 3 Remove the steak from the heat and let it rest for at least 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is juicy.
- 4 While the steak rests, prepare the salad base by tossing together the mixed greens and halved cherry tomatoes in a large bowl. Drizzle with the remaining olive oil, gently tossing to coat.
- 5 Slice the rested steak thinly against the grain to ensure tenderness. Lay the slices over the salad greens.
- 6 Sprinkle the grated cheddar cheese generously over the steak, allowing it to melt slightly from the residual heat of the meat.
- 7 Top the salad with crispy fried onions and bacon bits for added crunch and flavor.
- 8 Finish with a generous drizzle of balsamic glaze for a tangy-sweet contrast that ties all the flavors together.
Serving Suggestions
- • Pair this indulgent salad with a side of warm, crusty bread to soak up any extra dressing and juices. A glass of bold red wine, such as a Cabernet Sauvignon, complements the rich flavors of the steak, while a sparkling water with a slice of lemon provides a refreshing contrast. Garnish with fresh herbs like parsley or chives for a pop of color and added freshness.
Storage Tips
If you have leftovers, store the salad and steak separately in airtight containers in the refrigerator for up to two days. To reheat the steak, gently warm it in a skillet over low heat, adding a bit of butter to maintain its moisture. Assemble the salad fresh for best texture and flavor.
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