American Steakhouse Salad
Inspiration for this recipe came from classic American steakhouse menus that almost always feature a simple salad of fresh greens, cherry tomatoes, grated carrots, and cucumber wheels topped with a juicy, pan-seared top sirloin. We kept it traditional by tossing the greens in balsamic vinaigrette and added crumbles of gorgonzola cheese for a delicious bite of authenticity.
Servings
Produce
Cherry Tomato
6 3 oz
Romaine lettuce (Organic)
7 3.5 oz
Cucumber
1 0.5 Whole
Carrot (Organic)
3 1.5 oz
Red Onion (Organic)
1/2 0.25 Whole
Spring mix (Organic)
3 1.5 oz
Protein & more
Top Sirloin
1 0.5 lb
Gorgonzola
1.5 0.75 oz
Pantry items
Olive oil
2 1 tablespoon
Sea salt
To Taste
Black pepper
To Taste
Spice mix
Balsamic Vinaigrette
Olive oil
2 1 tablespoon
Balsamic vinegar
3 1.5 tablespoon
Dijon mustard
1.5 0.75 teaspoon
Minced Garlic
1 0.5 Clove
Sea salt
1/8 0.065 teaspoon
Black pepper
1 0.5 Pinch
Steakhouse Marinade
Olive oil
1/2 0.25 tablespoon
Lime juice
2 1 teaspoon
Garlic
1 0.5 Clove
Tamari
2 1/2 1.25 tablespoon
Pineapple Juice
1/3 0.165 cup
Prep ahead (optional)
a. Chop romaine lettuce bite-sized. b. Slice cherry tomatoes in half. c. Peel cucumber as desired; cut into ¼”-thick coins. d. Peel carrots; grate or peel into ribbons. e. Thinly slice red onion.
Instructions
1
Marinate top sirloin:
a. Season top sirloin with ½ tsp salt and ½ tsp black pepper.
b. In a glass casserole dish, add top sirloin. Pour over steak marinade. Set aside to marinate.
2
Assemble salad:
a. In a large mixing bowl, add romaine lettuce (chop bite-sized), spring mix (leave whole), cherry tomatoes (slice in half), cucumber (peel as desired, ¼”-thick coins), red onion (thinly slice), carrots (peel, grate or peel into ribbons), and gorgonzola (crumbled). Toss to combine.
3
Cook steak:
a. In a large sauté pan over medium-high heat, add 1 tbsp olive oil. Add marinated top sirloin. Cook until charred, about 3-4 minutes. Flip and cook to desired doneness: (medium-rare, 4-6 additional minutes; medium, 6-8 additional minutes; medium-well, 9-12 additional minutes). Set aside to rest 5-10 minutes.
4
Serve:
a. Slice top sirloin against the grain into ½”-thick strips.
b. Add balsamic vinaigrette to salad mix. Toss to coat. Divide salad among plates.
c. Top salad with strips of top sirloin.
d. Pour the wine and enjoy.
Chef's notes
If your family is avoiding red meat, grill a chicken breast with extra char to complement the other ingredients. And for the vegetarians that may be coming to dinner, the marinade and all of the recipe fixin's are perfect for pan-fried or grilled portobello mushrooms.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX