Steak Salad with Oven-Caramelized Onions, Sweet Corn, and Gouda Crisps

If you follow me on Instagram, you already know I went on a lovely long weekend to Florida. This trip included eating everything and anything in sight for 5 days. So now that I’m back, a big salad for dinner (but with a little extra steak indulgence to not shock my system LOL) is just what I need!

Sweet balsamic vinegar and bursts of corn combine with the slight bitterness of arugula. Soft, buttery oven-caramelized onions are the perfect compliment for grilled medium-rare steak. Tomatoes provide the needed-acidity to break the richness of the dish. Garnished with aged gouda crisps add saltiness and crunch.

Happy weekend, ladies and gentleman!

 

 

 

Makes: 4 dinner-portion salads

Prep time: 20 minutes

Cook time: 1 hour

Total time: 1 hour and 20 minutes

The Ingredients

2 packages arugula

1 package Campari tomatoes, cut into fourths (or you can use grape tomatoes!)

8 cobs of corn, corn removed from the cobs

4 Spanish onions, cut into thin strips

4, 1/3-pound tenderloin steaks (or another cut of meat if you prefer!)

4 large aged gouda crisps (I get these at Whole Foods, or substitute parmesan crisps)

1/4 cup awesome-quality balsamic vinegar

~1 cup extra virgin olive oil

Salt and pepper to taste

 

 

 

The Steps

For oven-caramelized onions: preheat oven to 375 degrees. Spread onions on an aluminum-foil lined baking sheet. Drizzle about 1/3 cup of olive oil along with a sprinkle of salt. Toss until onions are coated with olive oil, adding more olive oil if needed. Bake for 45 minutes to 1 hour, until onions are soft and slightly golden, tossing half way through. Remove from oven and set aside.

For steak: crack pepper on all sides of steak. Grill steaks 3 to 4 minutes a side for medium-rare. Let rest while making the salad.

For the dressing: in a medium bowl, whisk together balsamic, about 1/2 cup olive oil, and salt and pepper to taste. Adjust balsamic to olive oil ratio to meet your taste buds. Set aside.

In a large salad bowl, toss arugula, raw corn, and dressing. Plate in shallow bowl or plate. Sprinkle fresh tomatoes throughout. Add onions to top of greens. Slice steak and lay on top of onions. Garnish with smoked gouda crisps, a bit of salt, and pepper. Serve room temperature.

 

 

 

The Steps with Pictures

For oven-caramelized onions: preheat oven to 375 degrees. Spread onions on an aluminum-foil lined baking sheet. Drizzle about 1/3 cup of olive oil along with a sprinkle of salt. Toss until onions are coated with olive oil, adding more olive oil if needed. Bake for 1 hour, until onions are soft and slightly golden, tossing half way through. Remove from oven and set aside.

For steak: crack pepper on all sides of steak. Grill steaks 3 to 4 minutes a side for medium-rare. Let rest while making the salad.

For the dressing: in a medium bowl, whisk together balsamic, about 2/3 cup olive oil, and salt and pepper to taste. Adjust balsamic to olive oil ratio to meet your taste buds. Set aside.

In a large salad bowl, toss arugula, corn, and dressing.

Plate in shallow bowl or plate. Sprinkle fresh tomatoes throughout. Add onions to top of greens.

Slice steak and lay on top of onions. Garnish with smoked gouda crisps, a bit of salt, and pepper.

Serve room temperature.

 

 

 

 

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