Creole Seasoned Steak & Zesty Dressing … It's Not Your Typical Spring Salad
OPELOUSAS: Fire up the grill and grab the salad dressing! A bold blend of garlic, brown sugar, soy, citrus and Creole seasoning give this Zesty Grilled Steak Salad a boost of flavor. The Beach House Kitchen doesn't mess around when it comes to salads, and thanks to Tony Chachere's Steakhouse Marinade and Creole-Style Italian Salad Dressing, this sweet and savory salad is guaranteed to please everyone at the table.
- INGREDIENTS
- 2 Strip Steaks (10-12 Ounces Each)
- ¾ Cup Tony Chachere's Creole-Style Steakhouse Marinade
- 3 Ears of Corn, Shucked
- 8 Cups Spring Mix
- 6 Campari Tomatoes, Quartered
- ½ Pound Strawberries, Hulled and Sliced
- 4 Ounces Blue Cheese Crumbles
- ¾ Cup Canned Crispy Fried Onions
- ¾ Cup Tony Chachere's Creole-Style Italian Salad Dressing
PREPARATION
Prep Time: 20 Minutes
Cook Time: 17 Minutes
Serves: 2-4
- Add steaks to a shallow bowl. Cover with Tony Chachere's Creole-Style Steakhouse Marinade. Flip steaks. Cover and refrigerate for 30 minutes.
- While the steaks are marinating, preheat grill to high for 10 minutes. Add corn and cook, making sure to turn often until evenly charred, about 10 minutes. Remove from grill and let cool. Once cool, using a sharp knife, slice the corn off the cob onto a plate. Set aside.
- Once the steaks are finished marinating, place the steaks on the grill on high heat (400°-450°F). Cook until slightly charred, about 4 minutes. Turn steaks over and continue to cook for an additional 3-5 minutes, or until grilled to your liking. Remove from the grill and slice thin, against the grain.
- Add the spring mix to a large bowl or platter. Toss with the corn, tomatoes, strawberries and about half of the dressing. Stir in the blue cheese crumbles and crispy onions. Add the steak and drizzle with remaining dressing, if desired.
