Country Fried Steak Salad With Blue Cheese Dressing Recipes

STEAK SALAD WITH BLUE CHEESE DRESSING RECIPE

Steps:

• Add the steak and the marinade ingredients into a ziplock bag and remove as much air as possible. Use your hands to massage the marinade into the steak so that it's covered and place in the fridge for at least 2 hours or up to 8.
• Add all of the ingredients to a small pan and put on a medium heat. Stir frequently until the cheese has melted and the dressing is silky smooth. Take off the the heat and let cool to room temperature. Once cooled, transfer to a sterilized and air tight container and place in the fridge until ready to use.
• Remove the steak from the fridge 20-30 minutes before cooking it so it comes to room temperature.
• Place the butter and garlic into a frying pan or skillet and place on a high heat.
• Once the butter starts to bubble add the steak. Let it fry for 3-4 minutes until it has seared.
• Flip the steak and cook of another 3-4 minutes, while spooning the butter over the top of the steak.
• Once nicely browned, place the steak on a plate, cover with foil, and let sit for at least 10 minutes.
• Chop and slice all of the salad ingredients and add to a large bowl or individual pates.
• Once the steak has rested, slice it against the grain and place on top of the salad. Drizzle with the blue cheese dressing and serve.

COUNTRY FRIED STEAK SALAD WITH BLUE CHEESE DRESSING

Steps:

• Pound steaks between 2 sheets of plastic to 1/8" thick. Pat dry with paper towels.
• Combine cornstarch, 1/4 tsp. salt, and 1/4 tsp. pepper in a wide shallow bowl or dish. Combine garlic powder, 1 cup flour, 1 tsp. lemon zest, 1 1/2 tsp. salt, and 1/4 tsp. pepper in another wide shallow bowl or dish. Lightly beat eggs in another wide shallow bowl.
• Dip steak in seasoned cornstarch, then in eggs, letting excess drip back into bowl. Coat in flour mixture, shaking off excess. Dip in eggs and flour mixture again for a second coating. Transfer steak to a lightly floured baking sheet; chill 1-3 hours.
• Meanwhile, place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes; add green beans during the last 3 minutes of cooking and cook until crisp-tender. Drain potatoes and beans and transfer to a large bowl of ice water; chill until cold, about 3 minutes. Transfer to a clean dish towel or paper towels and pat dry.
• Whisk sour cream, buttermilk, lemon juice, honey, 1 Tbsp. chives, 1/4 tsp. salt, and remaining 1 tsp. lemon zest and 1/4 tsp. pepper in a small bowl. Gently stir in cheese.
• Pour oil into a large heavy skillet to come halfway up the sides; fit with thermometer. Heat over high until thermometer registers 325°F. Working in batches, fry steaks until deep golden brown, about 3 minutes per side. Transfer to paper towels, season with salt, then thinly slice into strips.
• Toss lettuce, potatoes, beans, and dressing in a large bowl. Arrange on a platter. Top with steak and remaining 1 Tbsp. chives.

WEDGE SALAD WITH ELEGANT BLUE CHEESE DRESSING

Steps:

• Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
• Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and 1/2 pound blue cheese over each salad.

GRILLED STEAK SALAD WITH CRUMBLY BLEU SALAD DRESSING

Steps:

• In a small bowl, combine the first seven ingredients and mix well.
• Stir in blue cheese.
• Cover and refrigerate.
• Brush olive oil on steaks and sprinkle with Monreal Steak Seasoning.
• Grill steaks, uncovered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness.
• Thinly slice meat.
• On a serving platter or individual salad plates, arrange lettuce, tomato, carrot, onion and olives.
• Top with steak and dressing.