Grilled Steak Salad with Buffalo Vinaigrette

Chopped Romaine and mescaline greens topped with a steak grilled to order and garnished with cucumber wedges, crumbled blue cheese and bacon, celery and split grape tomatoes. Dressed with a vinaigrette laced with Frank’s® RedHot® Buffalo Wings Sauce.

INSIGHTS

Leverage America’s 50-year love of the Flavor of Buffalo with this premium entrée salad.

INGREDIENTS


YIELD: 1 serving

1 1/2 cups
Frank's RedHot® Original Buffalo Wings Sauce
1 cup
Frank's RedHot® Original Buffalo Wings Sauce
1 cup
Vinaigrette dressing
1
Sirloin steak,top, 4 - 6 oz., seasoned and grilled
2 cups
Chicken thighs,6 cups, cooked, shredded
3 cups
romaine lettuce,chopped
1 cup
Mesclun greens
1 1/2 Tbsp.
Cucumber,sliced
6 each
Grape tomatoes,split, seasoned
2 Tbsp.
Blue cheese crumbles
1/2 Tbsp.
Bacon, crumbled
1 1/2 Tbsp.
Celery,thin sliced

DIRECTIONS


  1. For Buffalo Vinaigrette: Combine Frank’s® RedHot® Buffalo Wings Sauce and vinaigrette dressing. Yields 2 cups.
  2. To Build Salad: Allow steak to rest for just a few minutes. Thin slice on the diagonal. Mix and plate Romaine and greens. Garnish with cucumbers, tomatoes, cheese, bacon and celery. Arrange steak slices over salad. Drizzle with 3 Tbsp. Buffalo Vinaigrette.

tips. hints. variations


The quality of steak and portion size can position and price this entrée salad at a range of options.

When using thicker emulsified vinaigrette, this dressing may need to be thinned slightly with water of skin milk.

For a fresh finish, consider adding some minced fresh Italian herbs like basil, Italian flat leaf parsley and oregano.

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