Midwestern Steak Salad


Blue Cheese Steak Salad

Video taken from the channel: TatyanasEverydayFood


Juicy Steak Salad With Lemon Horseradish Vinaigrette

Video taken from the channel: FlavCity with Bobby Parrish


Easy Steak Salad

Video taken from the channel: Ali in the Valley


How to Make Ree’s Big Steak Salad | Food Network

Video taken from the channel: Food Network


Low-Carb Steak Salad With Dijon Vinaigrette

Video taken from the channel: Goodful



Video taken from the channel: SAM THE COOKING GUY


Chilli Beef Salad | Food Busker

Video taken from the channel: Jamie Oliver

Once the meat has cooled to room temperature, add all salad ingredients to a large bowl and pour about 2 tablespoons of dressing per person (8 tablespoons total) on top. Toss to combine and serve immediately. Nutrition Information.

Serves: 4 | Serving Size: 1/4 pound steak + 1/4 salad mixture + 2 tablespoons dressing. Grill beef uncovered 4 to 5 inches from medium coals 12 to 16 minutes for medium doneness, turning once. Cut beef into 2x1/4-inch strips.

2. Cook and drain pasta as directed on package. Rinse with cold water; drain. Toss pasta, beef, tomatoes, onion and corn in large bowl. Serve with dressing. Lean and tender steaks crown a bright, lemony salad made with asparagus, peas and couscous.

The recipe comes from chef Michael Ollier, of Certified Angus Beef in Wooster, Ohio. He calls for generous 8-ounce steaks; for budget or dietary reasons, you may want to use a more modest 4-ounce steak. California Steak Salad Recipe. This salad is ideal for cold grilled steak, as reheating may overcook the meat or cause the basil and arugula to wilt.

Grilling the red onion adds another layer of char and a bit of sweetness to counter the tartness of the vinaigrette. Midwestern Restaurant, Mesa: See 101 unbiased reviews of Midwestern Restaurant, rated 4 of 5 on Tripadvisor and ranked #82 of 1,032 restaurants in Mesa. Juicy medium rare steak. Girlie green salad. And usually, plenty of adornments ranging from freshly fried bits of peppered bacon to sauteed mushrooms to different kinds of grated cheese.

I repeat: I love a good steak salad. I’ll take the dressing any old way, too. Blue cheese is a mainstay, and probably my first choice if all things were equal.

View menu and reviews for Ruth’s Chris Steak House in New York, plus popular items & reviews. Delivery or takeout! Steak House Salad. Mashed Potatoes. W. Wendell. Jul 09, 2020.

Top reviewer. Good food small portion. Tender corn-fed midwestern beef topped with three large shrimp. Add to bag.

Steak House Salad. $10.50. Iceberg, baby. Get Steak Salad Recipe from Food Network. 1/2 head romaine lettuce, cut into bite-size pieces. 1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups).

Midwest recipes and cooking focusing primarily on Wisconsin recipes, Minnesota recipes, and Iowa recipes. Comfort food such as casseroles, hearty potluck salads, appetizers and party food, bratwurst, German food, and lots of cheese recipes and bacon recipes. Lightly oil grate. Place steak on grill and cook for 3 to 5 minutes per side or until desired doneness is reached.

Remove from heat and let sit until cool enough to handle.

List of related literature:

I probably make a dozen different salad dressings, but this one with mustard is one of my favorites, especially with tender Boston or Bibb lettuce.

“Jacques Pépin Heart & Soul in the Kitchen” by Jacques Pépin
from Jacques Pépin Heart & Soul in the Kitchen
by Jacques Pépin
HMH Books, 2015

Serve it with an avocado chimichurri and the creaminess from the avocado and kick from the vinegar will perfectly complement the steak!

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

In this recipe, grilled sirloin or top round strips are tossed with salad greens, bell pepper, red onion rings, and dressing.

“Grilling For Dummies” by John Mariani, Marie Rama
from Grilling For Dummies
by John Mariani, Marie Rama
Wiley, 2009

Add the beef, together with the bay leaves, rosemary, vinegar, lemon and orange juice, pepper, cinnamon, and parsley; saute 6 or 7 minutes over high heat (be careful not to overcook).

“The Art of Cooking: The First Modern Cookery Book” by Maestro Martino of Como, Luigi Ballerini
from The Art of Cooking: The First Modern Cookery Book
by Maestro Martino of Como, Luigi Ballerini
University of California Press, 2005

You can also whisk it with salt, pepper, and a squeeze of lemon juice and toss boiled waxy potatoes, fresh lovage, and sweet onion in the dressing for a simple salad.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
ABRAMS, 2016

LOSE THE ACID The acidic vinegar in bottled salad dressing was destroying the texture of our flank steak, making the outside mushy instead of tender.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Make a simple dressing by whisking the vinegar, lemon juice, and Creole mustard in a small bowl; while whisking, slowly drizzle enough olive oil into the bowl to form an emulsion.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

This recipe was inspired by a salad my sister Anne loves from the Ketch restaurant in Lexington.

“The Kentucky Fresh Cookbook” by Maggie Green, Cricket Press
from The Kentucky Fresh Cookbook
by Maggie Green, Cricket Press
University Press of Kentucky, 2011

You can drizzle this dressing on your salad, or add 1 teaspoon horseradish (or to taste) and use it as a sandwich spread.

“Cooking Basics For Dummies” by Bryan Miller, Marie Rama, Eve Adamson
from Cooking Basics For Dummies
by Bryan Miller, Marie Rama, Eve Adamson
Wiley, 2010

Season with salt and freshly salad mix to the dressing {not the other way around] and ground black pepper before you add the dressing.

“Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other” by Sarah Copeland, Sara Remington
from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other
by Sarah Copeland, Sara Remington
Chronicle Books LLC, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • looks undercooked and people are straight okay with eating huge leaves of mint and basil? those are some strong flavours, if you’re going to do that maybe add another leaf type like arugula

  • Where can I get the written recipe? Do I gave to jot down the ingredients and method as I watch? Jamie’s foo tube recipes are generally on his website but I can’t find this one anywhere. Same problem with some other food tube recipes.

  • The Meat is allmost raw inside….Its allmost the same with Jamie Oliver stuff… putting a lot of diffrent coloured vegeas together then some salt, pepper, this time Fish sauce…and at the End this should be tasty…. sorry not for me…

  • At 4:05 this filthy fool goes to flick his greasy hands into the dish. Not to mention he talks right into the plate. What a festy man.

  • When you slice the steak, rotate your knife 15 degrees and slice on the bias. You will get more surface area per slice to soak up your dressing, and it is a nicer presentation.

  • I made this today, sans the garlic bread. I reverse seared a sirloin steak on a Weber grill, I make the chimichurri sauce and ranch dressing, and grilled the tomatoes. My wife laid out the salad greens, cut the avocado and the cucumber. This salad was a huge hit, thank you Sam!

  • i like how you call them “thai red shallots” and then 3 seconds later they are called chinese shallots. “if you cant get chinese shallots… get regular ones” i didnt know that the chinese have their own version of shallots. also the chinese cabbage in the beginning of the video is very confusing as most chinese wouldnt know what you are talking about. but im sure there is a correct name for it..

  • RECIPE: https://www.flavcity.com/flat-iron-steak-salad/

    Macros per 8 ounce portion of steak:
    520 calories

    0 carbs

    40 grams of fat

    42 grams of protein

    0 fiber

    Macros per serving of salad, makes 2 servings:

    118 calories

    3 grams of net carbs

    5.45 gram of total carbs

    10 grams of fat

    3 grams of protein

    2.5 grams of fiber

    Macros per tablespoon of dressing:

    120 calories

    15 grams of fat

    Less than 1 carb

    0 protein and fiber

  • Wanna know something funny?? I played this on my living room tv and totally forgot i had Alexa plugged in so you activated Alexa in this video as well as in my living room haha ����

  • in my opinion it should not be more expensive than 10 euros, but i think that in France you will pay between 14-17 euros in a restaurant
    nonetheless it look really delicious

  • Ok..ok..ok. Probably as many good dishes Sam makes, THIS IS ONE OF MY FAVES. I mean cocktails & family & friends…..& this glorious F# #KIN STEAK SALAD.

  • You did well I’ll eat nay steak from rare to well done and seeing it bleeding a lil whe. U cut it I know it had an amazing texture taste and birste everytime u bite I’m very jealous good video please carry on making jealous ❤️❤️❤️����

  • Wow, yeah, that looks amazing, £8-9 I think would be fair for that amount and the ingredients… I like doing something similar with shredded bbq pork, veggies balance it out amazingly! Keep them coming bro @*****!

  • The use of Oriental is not offensive when your labelling a dish. Or is it??  Not sure why some people got offended. I’m from Canada and we used the term Asian as a description but I have seen people use the word oriental I guess more to differentiate between Indian Asians but there are a lot of restaurants where the word is used.
    By the way the food looks sooooo good.

  • Am sure it tastes great, but personally I will not make a  Ribeye SALAD!! I would grill it and have the same salad as a side dish.

  • Dang I just had half a pack of strips left. This is a lot. Not easy. I’m just gonna fry the strips up an drop em in my salad. I know you hooked it tho ������

  • I got all the stuff, put it in the oven and boom. Got it out the oven and totally forgot that when you said 135 Celsius……IM FROM THE UK SO WE ISE DIFFERENT READINGS �������� will go again next week

  • Sam we smoke our little tomatoes on the grill all the time. Try this, toss them in a little oil with garlic, black olives and pineapple chunks then put them on the grill with a piece of meat or bacon for some smoke. Stir occasionally. When done, they taste just like pizza!

  • Those turkey burgers you made what do you think all of that butter you put in them went I don’t want to say I’ve learned the same lesson because I’ve never cooked turkey burgers but I cooked plenty of bacon on top of the grill and if you have big deposits you never take care of it’s going to come back to you

  • I like your take on Vietnamese beef salad, quite different than how we make it, but worth taking note on for improvement in my own kitchen for a hybrid in between:)
    Plus, I don’t see what’s the fuss about. So what if he called it “oriental”? So what if it’s not like how we make it? What’s important is to just take it as a good dish that it is. Relax.

  • Wow, I honestly didn’t expect the people to be that close to the correct prize. The difficulty I see is that you used couple ingredients which are only used in asian recipes, so you wouldn’t have them home usually. Those are for example rice vinegar, fish sauce, asian basil,…

    Finally, one question: what is in the five spice seasoning? I have never seen it here in Germany. I guess curry and chili but have no idea what else.

  • I love this recipe! Thanks.
    Beef is new to me. I’ve converted from being vegetarian for 11 years.
    What grade of beef do you use? I prefer my meat well done. Charred!!!
    What brand of bleu frommage?
    Merci, E

  • Why not use fresh minced garlic? Americans loves the dried one but in Europe that is sacrilege since the fresh one tastes and smell a trillion times better! Don’t be spare time since this video takes 10 times longer than it takes to use fresh garlic!!!

  • 2:29
    Whenever anyone want somthing simply consider using AYqi.dlam.uno
    It is fascinating on all devices! axx

    සෑම කෙනෙකුටම පරිපූර්ණ ක්රමය

  • Quick question, what’s your take on Grassroots Coop, pasture raised beef, poultry and pork that is delivered to your home. Do you think they are legit?

  • he cant even cook yes caramelising steak give it flavour but he burns it plus cus of the the pan thats to hot its to blue in the middle causing a tough stake plus Jamie Oliver who this channel is apparently run bye never picks herbs and always uses the stalks i.e a tad bit hypercritical there

  • That’s my kind of salad!

    I would definitely do 8 pounds for a good portion of that lovely salad. Especially since it’s ribeye steak!

    The bit at the end was also mega funny as always xD

  • Dude, don’t know how to break it to ya you need to brush up on your meat preparation. What you served was nowhere NEAR med-rare. It’s called bleu, which basically means raw meat with a thin layer of cooked meat (preferably caramelized).

  • Followed the steak recipe, but nixed all the healthy greens. First time ever cooking a tri-tip and didn’t feel like jacking with my Weber kettle, so did the oven and then seared it on my gas grill. Came out perfect. Kinda had the flavor and texture of a giant flat-iron steak. Threw the meat in green hatch chili tortillas with guac and pico and then went to town. Well done Sam!

  • That’s how do my garlic bread but I also drizzle a little Olive oil and sea salt it’s amazing you’ll never buy that store bought crap again.

  • Bobby out here killin’ it again! New sub, mostly followed you on FB. Looks delicious! Also that baby should be here any day right?! That’s so exciting! Brings a whole new purpose to living having a child.

  • You are hitting all the right spots with this one man. Absolutely fantastic as ever. Never seen a “Kohlrabi” in any kind of a cooking video, and I have to say watch a lot of them, but here in Slovakia everyone just throws it into their chicken stock  so nice to see it used raw…or pickled…or just differently:D

  • Why is everyone scrutinizing the use of the word ‘oriental’? The idea is that he used a mixture of ingredients to make a salad with ‘oriental’ flavours.
    Either way I thought it looked great:) Thanks.

  • Testing a steak’s “doneness” by using your hand doesn’t require “125 years of cooking steaks”. I can do it and I’ve only been cooking for 4 years.

  • …Sam, great show, great food, great kids you have….great wristwatch and bands… similar to mine…but PLZ don’t wear it while cooking….cheers ��

  • I finally found a tri tip steak and I am going to prepare this tomorrow night. I fixed this recipe a few weeks ago I couldn’t find the tri tip but did everything else it was a winner! Loooooved it! Can’t wait to see how tasty the tri tip steak will be!

  • Ingredients:
    (Not including seasoning)
    Tri tip meat
    Baby red butter lettuce leaves
    Small tomatoes

    Juice of a whole lemon

    Sour cream
    Juice of half a lemon
    Chopped dill

    Rub cut garlic on toasted bread

  • Pretty sure a steak salad is supposed to have mixed cuts of meat ie chuck, rib, brisket, Sierra… thats how I do it but your way is good too

  • Who cares how “authentic” it is as one cuisine or another? If it tastes good is all that matters. It’s like there’s something wrong with food that isn’t “authentic” even if it’s delicious.

  • now british people are going to cook asian food  replacing mirin for vinegar loool. if you try this at home note there will be a significant change in the flavour to the final product as mirin is really a rice wine syrup which is the opposite of VINEGAR.

  • Oh mannn….I was just about to go to the supermarket until I saw this video posted. I guess I’ll leave in 10 minutes and 15 seconds. (LOL)

  • in the restaurant I work we just blanch the paper thin sliced beef in hot water before mixing:D the sauce could really use some brown sugar you know.

  • Do you have a video of which pots and pans are safe to use from Teflon, stainless steel, cast iron, aluminum, ceramic, stainless steel aluminum clad, stainless steel copper clad….etc all the chemicals being leeches into our food. Thanks

  • Hi Bobbly Always love watching your videos I have pre ordered your book in kindle version but am having issues getting it delivered Is anyone else having issues? Just wondering if it is my iPad only or an amazon issue Thanks

  • its funny how he mixes the dressing and spent minutes tossing everything together, then he sprinkles the salt on top…    nice salt crust salad with no salt on the inside..

  • Bobby, congrats on having your book published.

    However, I am having issues with the kindle version…

    It seems you guys have updated the kindle version for desktop optimization, but it has completely broken the mobile version now… The macro tables are super small, the edition of the table of contents in the opening of each chapter seems also altered and they now lack the background photos they used to have before… I have screenshots of before and after highlighting the issues if it can help. It seems it’s not a technical issue but is the result of the changes you guys made in the updated content.


  • duuuude I just got your book and I’m sooooo stoked!!!!! it really stands out from other cook books I have. really great to have all the nutritional information

  • bobby please always mention in description that when you will be live on youtube, so we would know in advance
    we dont know which day and time you are live on youtube, I already bought your book just waiting to receive it,thanks

  • My only issue with steak is I like mine cooked blue, so it doesn’t afford enough time to caramelize the outside. =S I’m not gonna lie, I like my beef like it’s ready to get off the plate and moo.

  • Hey Sam, you are forever asking for people to subscribe, but I suppose you are only asking for subscribers from the northern hemisphere. You are casually ignoring your southern hemisphere followers (subscribers) by constantly referring in your videos that the weather is improving. No, it is not where we live ��. It is getting bloody cold. Come on Sam, if you want to expand your following, think AND act globally. Half of that globe you live on, the weather is the opposite to what you are experiencing. Seriously, it is true. Check it up ��.
    Btw, love your cooking show even though you think we don’t exist this side of the equator. More criticism and compliments to follow. ��

  • Thanks Bobby, that looks delicious! May I ask you how do you get the prepared horseradish though? You blend this root with sugar and white vinegar? A big hug for the flavcity team��

  • Hi Bobby we recently found you & are SO happy we did!
    Can’t wait to get your latest book ����
    Question if I may: what vanilla extract do you recommend?

  • Hi

    # Channel # Sun to teach and maintain home appliances welcomes the management of the channel

    # Ahla like and watch

    Video cooking and explanation outstanding

    # Channel is always distinct

    # My wishes for success and constant communication


    Greetings to the followers and channel management

    thank you

  • Hey Bobby!! I love steak, but it’s hard for me to get it to a medium or medium rare. For myself I would add a little bit of crumbled blue cheese in the salad too! This looks hardy! Tfs ����❤️

  • Wow Bobby I feel very fortunate in my part of the country flat iron steak goes for $4.99 LB.!!! A super deal. Thanks for the tips love your recipes.

  • Yum looks delicious i am making this soon can use mushrooms to make them vegetarian as i dont eat meat or fish at home watched your broccoli kale pizza video on friday during work the pictures of cookbook made me drooling and hungry the pizza calling my name making your cauliflower pizza and broccoli kale pizza soon for office lunches love pizza making your avocado oil mayo keto bbq sauce and bread soon for subway sandwich making your cauliflower fried rice crackers and biscotti soon for my office lunches and snacks buying your cookbook soon for helping me with office lunches drooling over my samsung galaxy j4 love your dad and stories always brighten up my day love your videos making me hungry Thanks Ramya

  • I tried this recipe. It’s not that tasty. It’s normal. Personally I think Jamie’s recipe is more reliable. Every time I followed him, the result is a success.

  • Not sure where I went wrong here.. I followed this step by step and it looked spot on.. but soon as I took a bite, my eyes went crossed, I yodeled for no reason and my pecker has been hard every since! I was shocked! What happened, SAM!!!

  • hi i love ur recepies i tried most of them and those are very appealing to my frends and family so i want no machine pineapple icecream recepie plz plz show pineapple icecream as soon as possible:-)