Steak House Salad Recipe

Prepare beef

Remove the beef tenderloin from the refrigerator 20–30 minutes before cooking to come to near room temperature. Pat it dry with paper towels. Season all over with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear and roast (or pan-sear) beef

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tbsp olive oil and swirl. Sear the tenderloin 2–3 minutes on each side until browned. For a thicker piece, after searing, reduce heat to medium and continue cooking, or transfer to a preheated 400°F (200°C) oven for 6–10 minutes, until an instant-read thermometer reads 125°F for medium-rare. Adjust time for desired doneness. Remove from heat and tent loosely with foil. Let rest 8–10 minutes before slicing; resting allows juices to redistribute.

Slice beef

Using a sharp chef's knife, slice the rested beef tenderloin thinly on a diagonal into 1/4"-1/2" slices. Keep slices warm or room temperature.

Assemble greens and vegetables

Place 6 cups chopped mixed lettuce into a large salad bowl or divide between plates. Add the tomato (cut into wedges or dice) and the thinly sliced red onion. Toss gently to combine.

Add cheese and finish

Scatter 3 oz crumbled blue cheese over the salad and sprinkle chopped parsley if using. Arrange the sliced beef over the top of the salads.

Make dressing: In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, 1 tsp honey, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified and smooth. Taste and adjust seasoning — add more vinegar for tang, honey for sweetness, or salt to taste.

Dress and serve: Just before serving, drizzle dressing over the assembled salads (about 1–2 tbsp per serving) or serve on the side. Gently toss if plating family-style, then top with reserved beef slices. Serve immediately so lettuce stays crisp.