Categories: Salad

Ingredients

• Steak:
• 3 tbsp. olive oil
• 1 tbsp. adobo sauce (from a can of chipotle peppers)
• 1 tbsp. Worcestershire
• 1 tbsp. honey
• 1 tsp dried oregano
• 2 strip steaks, extra fat trimmed
• Kosher salt and black pepper, to taste
• Dressing:
• 1/2 cup mayo
• 1/4 cup sour cream
• 2 tbsp. buttermilk
• 1 tbsp. minced chipotle peppers in adobo sauce
• 1 tsp honey
• 1 tsp Worcestershire
• Black pepper, to taste
• Salad:
• 10 oz. package mixed lettuce
• 1 pint grape tomatoes, halved if large
• 3/4 cup crumbled blue cheese
• 1/2 cup pecans, toasted and chopped
• 8 slices thick-cut bacon
• cooked Fried onions, for topping (see below)

Directions

1. For the steak: Combine the olive oil, adobo sauce, Worcestershire, honey and oregano in a jar and shake vigorously. Pour into a Ziploc bag and add the steaks. Seal and rub the marinade into the meat. Let marinate in the fridge for 2 to 4 hours.

2. For the dressing: Combine the mayo, sour cream, buttermilk, chipotles, honey, Worcestershire and pepper to taste in a bowl and mix well. Refrigerate until ready to serve.

3. Remove the steaks from the marinade, pat dry and season with salt and pepper. Preheat a grill to medium high. Grill the steaks until medium rare, about 5 minutes per side. Remove to a cutting board and let rest 10 minutes, then thinly slice against the grain.

4. For the salad: In a large bowl, combine the lettuce, tomatoes and blue cheese. Add a little dressing and toss, adding more if needed. Add the pecans and toss.

5. Pile the salad onto plates and top with the steak. Top with 2 slices of bacon and fried onions.

6. To make your own fried onions: Soak 1 thinly sliced onion in buttermilk for 1 hour, then drain. Working in batches, remove the onion slices, toss in flour seasoned with salt and cayenne and fry in 375 degree canola oil until golden brown, about 2 minutes. Season with salt.

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