A great steak salad doesn’t ask you to choose between the steak and the salad — it makes both worth eating. Inspired by the recipe from @apartmentcook, this one builds around a chimichurri that goes deeper than most: fresh parsley, Table 40 Seasoning, Sergio’s Seasoning, and a touch of Maitre d’Butter stirred into the red wine vinegar and oil for richness and body. The ribeye gets a generous coat of Sergio’s and The Outlaw Rub before hitting the heat, then rests and slices over mixed greens, avocado, cucumber, and radish. Crispy fried shallots go on top — thin, golden, and seasoned with Sergio’s — and the whole thing gets finished with Bowtie Seasoning, Pepper Mafia, and a pinch of The Showgirl Seasoning. It’s a steakhouse salad that earns the name.
Here’s what you’ll need:
Ingredients
For the Chimichurri
- 1 bunch fresh parsley, very finely chopped
- 1 tbsp Table 40 Seasoning
- 1 tbsp Maitre d’Butter
- Sergio’s Seasoning, to taste
- Red wine vinegar, to taste
- Neutral oil, to taste (3 parts oil to 1 part vinegar)
For the Steak
- 1 ribeye
- Sergio’s Seasoning, to taste
- The Outlaw Rub, to taste
For the Fried Shallots
- 2 shallots, sliced as thin as possible
- Sergio’s Seasoning, to taste
- 3 tbsp flour, cornstarch, or potato starch
- Oil, for frying
For the Salad
- Mixed greens
- 1 avocado, sliced
- 1 cucumber, sliced
- Radishes, thinly sliced
- Bowtie Seasoning, to finish
- Pepper Mafia Seasoning, to finish
- The Showgirl Seasoning, to finish
Directions
- Make the chimichurri: Finely chop the parsley and add to a bowl. Add Table 40 Seasoning, Maitre d’Butter, and Sergio’s Seasoning. Stir in the red wine vinegar, then slowly add the neutral oil — always maintaining a 3-to-1 ratio of oil to vinegar. Mix well and set aside.
- Season the steak: Season the ribeye generously on all sides with Sergio’s Seasoning and The Outlaw Rub. Let it rest at room temperature while you prep the other components.
- Make the fried shallots: Slice the shallots as thin as possible. Season with Sergio’s Seasoning, then toss with flour, cornstarch, or potato starch until fully coated. Use a strainer to shake off the excess. Fry at 325°F until golden brown. Drain and set aside.
- Cook the steak: Sear the ribeye to your preferred doneness. Rest for at least 5 minutes, then slice against the grain.
- Build the salad: Arrange the mixed greens, avocado, cucumber, and radishes on a plate or in a large bowl. Add the sliced steak and spoon the chimichurri generously over the top.
- Finish: Top with the fried shallots. Finish with Bowtie Seasoning, Pepper Mafia, and a pinch of The Showgirl Seasoning.
- Enjoy!
