Stacked Steak Salad
Start by making flavorful, crispy croutons for this salad. Then top it with a bacon-wrapped filet. This makes a nice dinner when you want something substantial without the carbs.
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Ingredients
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- Salads Croutons
- 4 tablespoons Hiland Butter
- 1(6 oz) package Shawnee Mills Yellow Buttermilk Cornbread Mix
- 2 tablespoons Daddy Hinkles Seasoning
- 1 tablespoon dried parsley
- 1 Hansens egg
- 2/3 cup Braums Whole Milk
- 4 tablespoons Hiland Butter, melted Dressing
- 1/2 cup Hiland Sour Cream
- 1/2 cup Garden Club Salad Dressing
- 1(4 oz) can chopped green chiles
- 1 teaspoon garlic salt
- 1 tablespoon dried parsley
- 1 tablespoon lemon juice
- 1/2 cup cotija cheese crumbles Salad
- 4 small bacon-wrapped steaks
- 3 teaspoons Head Country Championship Seasoning
- 3 cups Scissortail Farms salad greens
- 1 (15 Oz.) white kidney beans, rinsed and drained
- 1 cup grape tomatoes, halved
- 1 cup sliced red onion
- 1 cup avocado, peeled and chopped
- 1/3 cup sliced black olives
- 3 slices Bar-S Bacon, cooked crisp and crumbled
- Croutons – Preheat oven to 425 degrees. Place butter in 8’x8′ baking dish. Place in oven to melt butter and preheat pan, about 5 minutes. Empty mix in medium mixing bowl. Stir in garlic and herb seasoning, egg and milk. Stir until smooth. Pour mixture into heated dish. Bake for 15-20 minutes or until golden. Remove from oven and cool until easy to handle.
- Slice cornbread into 9 squares. Split squares lengthwise. Cut each half into 6 squares. Place squares on baking sheet. Drizzle with melted butter. Bake for 10 minutes, turn croutons every 2 minutes until very golden and crispy. Remove from oven and cool. Dressing
- Combine all ingredients in quart jar. Stir until combined. Cover and refrigerate until ready to use. Salad
- Season steaks with 2 tsps of Head Country Seasoning. Grill steaks over medium high heat about 7 minutes on each side. Remove from heat and let rest 20 minutes. Remove picks and slice very thin. Season slices with additional tsp of seasoning. Chill meat until ready to assemble salad.
- In a 4 qt. salad bowl, place baby greens. Top greens with beans. Layer beans with tomatoes. Next place sliced steak. Top steak with sliced onion. Top onion with croutons. Next layer avocado. Top with 1 cup dressing. Garnish with olives and bacon. Serves 6. Extra dressing can be used as desired.