Caramelized onions make a savory dressing for this steak salad. Tomatoes, capers, and radishes add color and flavor to the rest of this main dish.

Source: Midwest Living


Recipe Summary

20 mins
30 mins
14 mins
1 hr 4 mins
about 1 cup


Ingredient Checklist


Instructions Checklist
  • Cut off bottom core of romaine. Rinse leaves in cold water; pat dry. Cut out heavy center vein. Tear leaves into bite-size pieces. Wrap lettuce in a dry kitchen towel or paper towels and store in the refrigerator for at least 30 minutes or up to several hours to crisp romaine.

  • Prepare the Caramelized Onion Vinaigrette as directed.

  • Divide the romaine among 4 individual dinner plates. Arrange 1/4 of the tomatoes, the blue cheese, the radishes, parsley, and the capers on each serving plate of greens. Set aside.

  • Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place the steak on the unheated rack of a broiler pan. Broil the meat 3 inches from the heat for 6 minutes. Turn the steak. Broil the meat to desired doneness. Allow 6 to 8 minutes more for medium or 8 to 10 minutes more for well done. Insert an instant-read meat thermometer at an angle into center of steak (temperature should register 155 degree F for medium or 165 degree F for well done).

  • Remove meat from the pan. Cover cooked steak with foil and let stand for 5 minutes before cutting into bite-size strips. (The internal temperature of the meat will rise 5 degree F during standing time.) Arrange steak strips on top of the salad. Drizzle about 2 tablespoons of the Caramelized Onion Vinaigrette over each salad.

Nutrition Facts

440 calories; fat 30g; cholesterol 70mg; carbohydrates 21g; insoluble fiber 4g; protein 24g; sodium 508mg.