Steakhouse Salad Recipes

STEAKHOUSE SALAD

Steps:

• Heat oven to 375°F. In large bowl, toss potatoes, 1 tablespoon of the oil, 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Spread on cookie sheet with sides. Roast 20 to 25 minutes, stirring occasionally, until tender.
• Meanwhile, sprinkle beef steak with remaining 1 teaspoon salt and 1/4 teaspoon pepper. In 12-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add beef; cover and cook 8 to 10 minutes, turning once, until desired doneness.
• Remove beef from skillet to cutting board; cover with foil and let rest 5 minutes.
• Cut beef into thin bite-size pieces. In large bowl, toss beef, potatoes, spinach, tomato and dressing.

STEAKHOUSE SALAD

Steps:

• Heat grill to medium heat.
• Grill steak 3 min. on each side. Brush with half the A.1. Sauce. Grill 4 to 5 min. or until medium doneness (160ºF), turning and brushing occasionally with remaining A.1. Sauce.
• Transfer steak to cutting board; cover. Let stand 5 min. Meanwhile, mix mayo, dressing and horseradish until blended.
• Cut steak across the grain into thin slices. Cover platter with lettuce; top with tomatoes, onions and meat. Drizzle with mayo mixture; sprinkle with cheese.

MORTON'S THE STEAKHOUSE CHOPPED SALAD

Steps:

• To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
• Whisk the mustard and salad dressing mix until well mixed.
• Add the olive oil and whisk until the dressing is emulsified.
• Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
• Note: If you use Good Seasons brand mix, two packets work well.
• To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
• Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
• Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
• Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
• Add the vinaigrette, toss well, and serve.
• Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.