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:

1/2 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 125F

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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