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.

Insights

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

Ingredients

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.
Cucumber
6 each
Grape tomatoes
2 Tbsp.
Blue cheese crumbles
1/2 Tbsp.
Bacon, crumbled
1 1/2 Tbsp.
Celery

Directions

For Buffalo Vinaigrette: Combine Frank’s® RedHot® Buffalo Wings Sauce and vinaigrette dressing. Yields 2 cups.
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.