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Restaurants›Omaha Tap House - Downtown›Steak Salad* Recipe

Steak Salad* Recipe

Name: Omaha Tap House - Downtowns Steak Salad* Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound Teres Major steak; 1 tsp Salt; 1 tsp Black pepper; 1 tbsp Olive oil; 1 tsp Garlic powder; 4 cups Romaine lettuce; 1 cup Cherry tomatoes; 1 small Red onion; 1 medium Cucumber; 1 cup Bleu cheese crumbles; 3 tbsp Balsamic vinegar; 1 tbsp Olive oil; 1 tsp Dijon mustard; 1 tsp Honey; 1 to taste Salt; 1 to taste Black pepper

Inspired by Omaha Tap House - Downtown

Time30m

Serves4

Grilled Teres Major steak, romaine, marinated tomatoes, red onion, cucumber, bleu cheese crumbles, and balsamic vinaigrette.

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Jet Setter

Espresso, Vodka, Nonino & Simple

bitter · rich · smooth

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Ingredients

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Steak

1 pound Teres Major steak

1 tsp Celtic sea salt

1 tsp black pepper

1 tbsp olive oil

1 tsp Watkins garlic powder

Salad

4 cups Romaine lettuce

1 cup Cherry tomatoes

1 small Red onion

1 medium Cucumber

1 cup Bleu cheese crumbles

Balsamic Vinaigrette

3 tbsp Aged balsamic vinegar

1 tbsp olive oil

1 tsp Dijon mustard

1 tsp Honey

1 to taste Celtic sea salt

1 to taste black pepper

Method

Steak Preparation

Season the Steak

Rub the Teres Major steak with olive oil, garlic powder, salt, and black pepper. Make sure the steak is well coated on all sides.

Grill the Steak

Preheat the grill to medium-high heat. Place the seasoned steak on the grill and cook for about 6-8 minutes on each side for medium-rare, or until desired doneness is achieved. Remove from the grill and let it rest for 5 minutes.

Salad Preparation

Prepare the Vegetables

While the steak is resting, wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes, slice the red onion thinly, and dice the cucumber.

Assemble the Salad

In a large bowl, combine the romaine lettuce, cherry tomatoes, sliced red onion, diced cucumber, and bleu cheese crumbles. Toss gently to mix.

Vinaigrette Preparation

Make the Balsamic Vinaigrette

In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, and honey until emulsified. Season with salt and black pepper to taste.

Final Assembly

Combine and Serve

Slice the rested steak against the grain into thin strips. Add the sliced steak on top of the salad mixture. Drizzle the balsamic vinaigrette over the salad and toss gently before serving.