This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.

A steakhouse salad is a classic salad that is a favorite for a reason. I combined my favorite steakhouse salad ingredients and turned them into a main dish salad by adding delicious grilled steak right into the mix. I partnered with my friends at Tony Chachere’s to marinate the steak perfectly with their Steakhouse Marinade that gives the steak so much flavor! This steak is easy enough for any weeknight dinner, but would be fabulous for entertaining all summer long. You are going to love making the ultimate steakhouse salad with a creole blue cheese dressing the next time you are craving your favorite steakhouse.

This salad has everything you love about a classic steakhouse salad including a delicious homemade creamy Creole blue cheese dressing, perfectly juicy grilled steak, veggies, bacon, and crispy shallots that truly take this salad to the next level. This steakhouse salad is not your average salad and will have even the non-salad loving people in your life excited to eat their greens.

The Steakhouse Marinade from Tony Chachere’s truly gives the steak so much flavor and also keeps the steak super juicy while it grills. It’s a favorite to keep in the pantry for a reason and makes this steak extra delicious on this salad.

Variations to try:

Substitute a different cut of steak if you prefer. You can use NY Strips, flank steak, filet, or a skirt steak if you prefer.
If you don’t love blue cheese, you can omit it from the salad toppings and the dressing and the dressing will still be delicious.
Instead of grilling the steak, you can also sear it in a cast iron skillet.

This salad is a 10/10 and you simply have to make it for your friends and family soon! Make sure to check out Tony Chachere’s to see where you can grab this Steakhouse Marinade plus so many other of my favorite products!

Ingredients:

2 Ribeyes
1 Cup Tony Chachere’s Steakhouse Marinade
1 Head Romaine Lettuce, Chopped
2 Cups Mixed Greens
1/4 Cup Thinly Sliced Red Onions
1/2 Cup Sliced Cherry Tomatoes
6 Slices of Cooked Bacon
1/2 Cup Blue Cheese Crumbles
1 Shallot, Thinly Sliced
1/4 Cup Avocado Oil
1/2 Tsp. Tony Chachere’s Creole Seasoning

For the dressing-

1/2 Cup Buttermilk
2 Tbsp. Mayonnaise
1 1/2 Tsp. Tony Chachere’s Creole Seasoning
1/4 Cup Chives
Juice from One Lemon
1 Tbsp. Red Wine Vinegar
1 Tsp. Worcestershire sauce
3 Tbsp. Blue Cheese

Directions:

Marinate the steaks in Tony Chachere’s Steakhouse marinade for at least 30 minutes.
Preheat the grill to high heat and grill the ribeyes on each side for 4-6 minutes until desired doneness. 4 min for medium rare, 6 minutes for medium.
Make the dressing by combining buttermilk, mayo, Tony Chachere’s Creole Seasoning, chives, lemon juice, red wine vinegar, and Worcestershire sauce and whisk until smooth.
Heat oil in a skillet and when hot, add sliced shallots and cook until crispy. Remove from the oil and season with Tony Chachere’s Creole Seasoning.
Remove steaks from the grill and let rest.
Assemble salad by combining romaine lettuce, mixed greens, red onions, cherry tomatoes, and blue cheese crumbles into bowls.
Slice steaks against the grain and add on top of the salad.
Sprinkle with crispy shallots and desired amount of dressing.

The Ultimate Steakhouse Salad with a Creole Blue Cheese Dressing

Variations to try: