Filter Search

Grilled Steak Salad with Buffalo Vinaigrette

Yield: 1 serving

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.


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


  • 1 cup
    Frank's RedHot® Original Buffalo Wings Sauce
  • 1 cup
    Vinaigrette dressing
  • 1 kg
    Sirloin steak
  • 2 cups
    Romaine lettuce
  • 1 cup
    Mesclun greens
  • 1 1/2 Tbsp.
  • 6 each
    Grape tomatoes
  • 2 Tbsp.
    Blue cheese crumbles
  • 1/2 Tbsp.
    Bacon, crumbled
  • 1 1/2 Tbsp.


  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.