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Ultimate Steakhouse Loaded Salad Bowl
Indulge in a steakhouse-style salad with juicy ribeye, crispy bacon, and creamy blue cheese dressing. A crave-worthy, meat-lovers dream!
Prepare to elevate your salad game to a whole new level of indulgence with our Ultimate Steakhouse Loaded Salad Bowl. This isn't just any salad; it's a celebration of bold flavors and hearty textures that will leave you satisfied and craving more. Picture this: succulent slices of perfectly seared ribeye steak nestled atop a bed of fresh greens, accompanied by crispy bacon bits, tangy pickled red onions, and creamy blue cheese crumbles.
This dish masterfully combines the rich, umami notes of the steak with the salty crunch of bacon, all balanced by the sharpness of blue cheese and the refreshing crispness of fresh vegetables. It's a salad that doesn't compromise on flavor or satisfaction, making it the perfect indulgence for those who love a good steakhouse experience—without the need for reservations. Get ready to savor every bite of this irresistible creation!
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
720 kcal
per serving
Cuisine
Mediterranean
Indulge in a steakhouse-style salad with juicy ribeye, crispy bacon, and creamy blue cheese dressing. A crave-worthy, meat-lovers dream!
Ingredients
- • Ribeye steak: 1, about 1 lb (450g)
- • Olive oil: 2 tablespoons
- • Salt and black pepper: to taste
- • Mixed greens (romaine, arugula, and spinach): 8 cups
- • Cherry tomatoes, halved: 1 cup
- • Red onion, thinly sliced: 1/2 cup
- • White wine vinegar: 1/4 cup
- • Sugar: 1 tablespoon
- • Water: 1/4 cup
- • Bacon, cooked and crumbled: 4 slices
- • Blue cheese crumbles: 1/2 cup
- • Avocado, sliced: 1
- • Hard-boiled eggs, quartered: 2
- • Ranch dressing: 1/2 cup
Instructions
- 1 Preheat a grill or grill pan over medium-high heat. Rub the ribeye steak with 1 tablespoon of olive oil and season generously with salt and black pepper on both sides.
- 2 Grill the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Remove from the grill and let rest for 5 minutes before slicing thinly against the grain.
- 3 Meanwhile, in a small saucepan, combine the white wine vinegar, sugar, and water. Bring to a simmer over medium heat, then add the sliced red onions. Cook for 2 minutes, then remove from heat and let the onions marinate in the liquid for at least 10 minutes.
- 4 In a large salad bowl, toss together the mixed greens, cherry tomatoes, and avocado slices. Drizzle with the remaining tablespoon of olive oil and a pinch of salt, tossing gently to coat the greens.
- 5 Arrange the sliced steak over the salad, then sprinkle with crumbled bacon and blue cheese. Add the pickled onions and hard-boiled egg quarters.
- 6 Drizzle the salad with ranch dressing, or serve the dressing on the side for dipping. Serve immediately, ensuring each serving gets a bit of every delicious component.
Serving Suggestions
- • This Ultimate Steakhouse Loaded Salad Bowl pairs beautifully with a crusty baguette on the side to sop up any delicious juices. For a beverage, a bold red wine like a Cabernet Sauvignon or a full-bodied Zinfandel complements the rich flavors of the steak and blue cheese perfectly. Alternatively, a crisp, cold lager can balance the creamy and savory elements, making for a refreshing dining experience. For a complete steakhouse-style meal, consider serving with a baked potato on the side, adorned with butter and sour cream, to keep the indulgence going. The contrast between the warm, comforting potato and the cool, refreshing salad creates a balanced and satisfying feast.
Storage Tips
Store any leftover salad components separately to maintain freshness. Keep the steak slices in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking. The greens and other fresh components should be stored in a separate container and can last for up to 2 days in the refrigerator. To keep the greens fresh, avoid dressing them until just before serving. The pickled onions can be stored in the pickling liquid in a sealed jar for up to a week.
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