Casino Kitchen: Grilled Steak Salad

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1 shallot, peeled and diced

2 each garlic clove, peeled

2 tbsp. Dijon

6 ounces olive oil

salt and pepper, to taste

Crispy Onions:

2 cups all-purpose flour

1 tbsp. salt

1 tsp. paprika

1 large onion, thinly sliced rings

1 cup buttermilk

salad oil

Grilled Top Sirloin:

5 ounce Top Sirloin

olive oil

salt and pepper

Salad Mix:

½ head romaine lettuce, cut into bite-size pieces

2 ounces green/red bell peppers, sliced thin

5 each cherry tomatoes, halved

5 each cucumber slices, ? thick and halved



1) Combine all ingredients, with the exception of the olive oil in a blender. Blend for 2 minutes. After 2 minutes, slowly add the olive oil until the dressing emulsifies. Taste for any adjustments.

Crispy Onions:

1) Soak sliced onion rings in buttermilk.

2) Combine flour, salt and paprika in a large bowl.

3) Pour salad oil to the depth of 2 inches in a large pan; heat to 375.

4) Dredge sliced onion rings in flour mixture to lightly coat. Shake off excess flour.

5) Fry onions in batches, about 1 minute or until golden brown; drain on paper towels.

Grilled Top Sirloin:

1) Heat grill to medium-high.

2) Lightly brush the steak with olive oil and season with salt and pepper.

3) Grill to an internal temperature of 125°F

4) While still warm, thinly slice the steak against the grain.

Salad Mix:

1) In a large bowl, combine the romaine lettuce, bell pepper, cherry tomatoes and cucumber. Toss the salad mix with enough dressing to coat.

To Plate:

Arrange the salad mix on a plate. Place steak slices atop the salad mix and sprinkle with crispy onions.

*Serves 1.

*Recipe created by Seven Feathers’ Executive Chef Mark Henry.

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