Garlic Basil Steak Salad
Serves: 6 servings
  • ¾ cup mayonnaise
  • 1 Tablespoon red wine vinegar or balsamic vinegar
  • 1 ½ teaspoons dijon mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
To assemble salad:
  • 8-10 ounces salad greens of your choice (I used mixed romaine and mesclun lettuce)
  • ½ pint cherry tomatoes, halved
  • 1 red pepper, cut in thin strips
  • 1 avocado, diced
  • ½ cup corn kernels, either fresh or canned
  • 1 garlic basil oyster steak (recipe above), cut in slices or cubes
  • ½ cup crispy fried onions (such as french’s)
Make the dressing:
  1. Combine all ingredients in a small bowl and whisk or stir until combined. Set aside.
Assemble the salad:
  1. Combine lettuce, tomato, pepper, avocado and corn in a bowl and toss till everything is distributed. Toss with dressing and set aside. (You may not need all of the dressing - save any extra dressing to use as a dip for challah or veggies.)
To serve:
  1. Place some of the salad on each plate. Top with sliced or cubed steak and some crispy fried onions.
Recipe by Overtime Cook at