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Ultimate Steak & Bacon Loaded Salad with Creamy Blue Cheese Dressing
Indulge in the ultimate steak & bacon loaded salad with creamy blue cheese dressing. A crave-worthy comfort classic now in salad form!
Ready to redefine what a salad can be? Meet the Ultimate Steak & Bacon Loaded Salad, a dish that proves salads can be as indulgent and satisfying as your favorite comfort foods. This isn't your average leafy green affair; it's a hearty, flavor-packed masterpiece featuring juicy steak, crispy bacon, and a rich, creamy blue cheese dressing. It's a meal that combines the freshness of a salad with the indulgence of a steakhouse dinner.
Imagine tender slices of perfectly seared ribeye steak nestled among a bed of vibrant greens, crispy bacon bits adding a savory crunch, and a drizzle of creamy blue cheese dressing bringing everything together in a harmonized flavor explosion. This salad is a testament to indulgence, offering layers of textures and tastes that will have you coming back for seconds. It's time to embrace the salad that refuses to be anything less than extraordinary.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
750 kcal
per serving
Cuisine
Mediterranean
Indulge in the ultimate steak & bacon loaded salad with creamy blue cheese dressing. A crave-worthy comfort classic now in salad form!
Ingredients
- • Ribeye steak: 1 lb (approximately 2 steaks)
- • Salt: to taste
- • Black pepper: to taste
- • Olive oil: 2 tablespoons
- • Thick-cut bacon: 6 slices
- • Mixed salad greens: 6 cups
- • Cherry tomatoes: 1 cup, halved
- • Red onion: 1/4 cup, thinly sliced
- • Crumbled blue cheese: 1/2 cup
- • Walnuts: 1/2 cup, toasted
- • Avocado: 1, sliced
- • Mayonnaise: 1/2 cup
- • Sour cream: 1/2 cup
- • Buttermilk: 1/4 cup
- • Worcestershire sauce: 1 teaspoon
- • Lemon juice: 1 tablespoon
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Season the ribeye steaks generously with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the steaks for about 3-4 minutes on each side until a crust forms. Transfer the skillet to the oven and roast for an additional 5-7 minutes for medium-rare. Let the steaks rest for at least 5 minutes before slicing thinly.
- 3 Meanwhile, in another pan, cook the bacon over medium heat until crispy, about 6-8 minutes. Remove and drain on a paper towel, then crumble into bits.
- 4 In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, crumbled bacon, and toasted walnuts.
- 5 For the dressing, whisk together the mayonnaise, sour cream, buttermilk, Worcestershire sauce, lemon juice, and crumbled blue cheese in a bowl. Season with salt and black pepper to taste. Adjust the consistency with more buttermilk if needed.
- 6 Arrange the sliced steak over the salad, top with avocado slices, and drizzle generously with the blue cheese dressing. Toss gently to combine.
- 7 Serve immediately and savor the symphony of flavors and textures.
Serving Suggestions
- • This loaded salad pairs beautifully with a chilled glass of Sauvignon Blanc or a light lager to cut through the richness of the steak and cheese. For an extra touch of indulgence, consider serving it with a side of garlic butter breadsticks or a simple baked potato topped with sour cream and chives. To elevate your dining experience, garnish with additional crumbled blue cheese and a sprinkle of fresh chives.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain the freshness of the greens. When ready to enjoy again, gently reheat the steak slices in a skillet or microwave, and toss the salad with the dressing just before serving.
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