This loaded steak salad is beautiful to present and tasty to eat.

Do you receive the Overtime Cook email newsletter? I send out a weekly menu plan, plus more. Click here to sign up. P.S – it’s completely free!

If you’ve been a guest in my home, you already know that I love to put together a great salad. In my opinion, the secret that sets a good salad apart from a great one is a TON of textural elements. One crunchy thing is good, but multiple crunches is better. You need chewy, soft, crispy….you get the idea! While I generally like a tossed salad, an arranged platter like this is great for a crowd. It looks beautiful, but it also allows everyone to choose which components they want to take.

Oh and that roasted garlic dressing is crazy, so you’ll definitely want to be making a lot it – for all of your salads!

Did you know that I share cooking demos, menu plans, giveaways, and lots more exclusive content on Instagram?

Follow me there for all that bonus content that you don’t want to miss!

Loaded Steak Salad

Yield: 6-8 servings

Ingredients

Roasted Garlic Dressing

1 head garlic
Olive oil, for drizzling
Kosher salt, for sprihnkling
2/3 cup olive oil
1/4 cup balsamic vinegar
2 Tablespoons honey or maple syrup
1 teaspoon kosher salt
1/2 teaspoon black pepper

Grilled Steak:

1-2 lb sandwich steak
Oil, for grilling
Kosher salt and ground black pepper, for sprinkling

Crispy Beef Bacon:

1 (4 oz) package beef fry

Salad:

8 ounce mixed salad greens such as spring mix, spinach and romaine
8 mini peppers, sliced into rounds
6 radishes, thinly sliced
4 Persian cucumbers, thinly sliced
1 (6 oz) package turkey breast chunks
1 bunch scallions, white and light green part only, thinly sliced

Instructions

Prepare dressing: Preheat oven to 400. Line a baking sheet with parchment paper; set aside.
Cut top off of the head of garlic, exposing the cloves inside. Drizzle olive oil over the top, then sprinkle salt over it. Wrap garlic in foil, encasing the entire thing. Place on prepared baking sheet and roast for 60 minutes; set aside to cool.
Squeeze garlic cloves out of the head of garlic into a large container or jar.
Add remaining ingredients. Use an immersion blender to blend fully until combined and creamy. Set aside.
Prepare grilled steak: Heat a grill pan over high heat and add a bit of oil.
Sprinkle both sides of steak generously with salt and pepper. Sear for about 2 minutes per side, until steak is cooked to desired doneness. Slice into thin strips. Set aside to cool then cut into small pieces.
Prepare crispy beef bacon: Heat grill pan over medium-high heat. Add slices of beef fry to pan. Work in batches to avoid overcrowding the pan. Cook for 2-3 minutes per side, until crispy. Set aside.
Assemble salad: Line a large serving platter with lettuce. Place a bowl of dressing in the center. Arrange cut up vegetables, steak, facon and turkey cubes on the platter.

Notes

Plan ahead:

Dressing can be made up to a week ahead of time. Steak and facon can be prepared 1-2 days ahead of time. Salad should be assembled fresh.

Tip:

You can also serve this as a traditional tossed salad. Simple add everything to the bowl and toss to coat everything in dressing.

!

Like This Recipe? You will absolutely LOVE my cookbooks!

They also make a great gift!

Click here to purchase Something Sweet.

Click here to purchase Real Life Kosher Cooking

Click here to purchase More Real Life Kosher Cooking

Click here to purchase Real Life Pesach Cooking

Never miss a new recipe! Follow me for all the updates on:

Facebook| Instagram | Twitter | Pinterest

Disclosure: OvertimeCook.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.