Hi, I am Clara. Today, we’re going to make steakhouse salad w/ a1 dressing recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Steakhouse Salad w/ A1 Dressing Recipe
Steakhouse Salad w/ A1 Dressing is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. Steakhouse Salad w/ A1 Dressing is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have steakhouse salad w/ a1 dressing using 14 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Steakhouse Salad w/ A1 Dressing:
- Prepare 1 lb sirloin steak
- Make ready 2 t applewood seasoning
- Prepare 1 shallot; thin half moons
- Make ready 6 mini bell peppers; thin half moons
- Prepare 1 avocado; medium dice
- Take 1 clove garlic; creamed
- Make ready 1/2 C mayo
- Make ready 1 T A1 steak sauce
- Make ready 1 t vinegar
- Get 1/2 t cayenne pepper
- Prepare 1 C French fried onions
- Make ready 2 handfuls spinach/arugula mixed greens
- Get As needed canola oil
- Get As needed kosher salt and black pepper
Steps to make Steakhouse Salad w/ A1 Dressing:
- Rub steak with applewood seasoning and black pepper to taste. Allow steak to sit at room temperature for 1 hour.
- Whisk together mayonnaise, steak sauce, vinegar, and cayenne pepper. Add a pinch of salt and black pepper.
- Saute peppers and shallots with a pinch of salt and pepper on high heat for 1 minute. Reduce heat to medium-low and cook until shallots become caramelized, about 5-8 minutes.
- Remove shallots mixture from heat. Immediately add garlic and stir until fragrant, about 10 seconds.
- While shallots and peppers are cooking, heat up a cast iron pan with a touch of canola oil until nearly smoking.
- Sear steak on high heat for approximately 1-2 minutes per side. Transfer to a plate and tent with foil. Let steak rest 3-5 minutes.
- Cut steak thinly against the grain.
- Toss greens and diced avocado with dressing as close to service as possible.
- Plate dressed greens, veggies, steak, and then garnish with French fried onions.
- Variations; Diced , liquid smoke, pickled or raw red onions, caramelized bone marrow or onions, malt vinegar, sherry vinegar, raspberry vinaigrette, fried shallot rings, croutons, roasted bell peppers or garlic, worcestershire sauce, H1 sauce, other cuts of steak, , chicken, fish, roasted vegetable medley, sweet potatoes, red potatoes, celery root, dehydrated onions or garlic, onion soup mix, giardiniera, lawry’s seasoning salt, roasted poblano or jalapenos, fresno peppers, crushed
- Pepper flakes, grilled romaine, asparagus, basil, allspice, apricot, almonds, broccoli rabe, cabbage, carrots, swiss chard, goat cheese, cognac, , , corn, barley, couscous, creme fraiche, dates, escarole, figs, ginger, hazelnut, kale, lemon, maple, orange zest, parsley, pears, pecans, pineapple, pine nuts, plums, pumpkin, pumpkin seeds, quince, quinoa, sour cream, Southern Comfort, acorn squash, brown sugar, sunflower seeds, walnuts, , yogurt
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