Why We Love This Salad Dressing for Steak Salad 

This Steak Salad with A1 Vinaigrette recipe is a throwback to our good ol’ days, and will forever have a special place in my heart. Let me explain… One of my favorite childhood meals was cold leftover steak with A1 steak sauce. In my house, dousing a freshly grilled steak with A1 was considered faux pas, however dunking chunks of cold day-old steak in steak sauce was perfectly acceptable. Go figure. When Lt. Dan and I started dating, I discovered the he had a similar association to steak sauce. His family would eat it with cold steak and sharp cheddar cheese. This made it clear to me that we were meant to be. Like our perfect match, in this unique steakhouse salad recipe we’ve combined perfectly juicy grilled ribeye steak with crunchy romaine lettuce, avocado slices, and all those tangy-sweet garden fresh tomatoes we’re growing. What makes this steak salad really shine are the crispy french fried onions on top. The kind out of a can… another throwback item. And of course, the zesty creamy A1 Vinaigrette!

Ingredients You Need

For the Steak Salad –

Large ribeye steak – about 1 1/2-inch thick Romaine lettuce – chopped Tomatoes – I prefer to use various colors, chopped Avocado- I use 1 but you can use as much as you want! French fried onions- I use French’s  Salt and pepper

For the A1 Vinaigrette –

Olive oil – you can also use substitutes like grapeseed oil, canola Oil, etc.  Sour cream- or greek yogurt  A1 Steak Sauce – or your preferred brand of steak sauce Red Wine vinegar – or apple cider vinegar Honey – or agave

Check out this Best Steak Seasoning Recipe to help make this dish even MORE flavorful!

How to Make The Steak Salad with A1 Sauce Vinaigrette 

Preheat the grill to high heat. Prepare the large ribeye steak by applying salt and pepper to both sides. Once the grill is hot, place the steak on the grill for 3-4 minutes per side. To make the A1 Vinaigrette simply place the oil, red wine vinegar, sour cream, A1 steak sauce, and honey in a glass jar. Shake the jar until it is smooth and creamy. Chop and slice the veggies and layer into bowls or onto plates. Once cool, slice your grilled steak and fan it onto the salad. Then add your fried onions and drizzle your A1 vinaigrette onto the steakhouse salad. Dig in and enjoy the nostalgic taste of this modern dish!

Expert Recipe Tips

Make Ahead – You can prep just about all of the components a day or so ahead of time! Cook the steak, make the vinaigrette, and chop the produce. (Except for the avocado – I do recommend slicing that right when you’re ready to serve.) Store everything in separate containers in the fridge. Cool the Steak – Let the steak cool to room temperature before loading onto the fresh greens. If it’s too warm it will cause the lettuce to wilt. How to Slice Steak – For the most tender slices of steak you want to cut the meat against the grain. If you look at the steak from above you’ll see lines running through it in the same direction, like woodgrain. Slice perpendicular to these grains.

Looking for More Easy Recipes? Be Sure to Also Try:

Apple Chopped Salad with Herb Vinaigrette Green Chile Steak Tacos  Balsamic Oven Baked Steak Caesar Salad Recipe (Steakhouse-Style) Romaine Hearts Salad

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