Healthy Steakhouse Wedge Salad with Homemade Ranch
Recipes BBQ and grilling Beef Main Dish Quick and Easy Salad
Description
Make a steak and wedge salad with homemade dressing that's both Paleo and Whole30. It's made with your favorite steak, lettuce, tomatoes and dairy-free dressing and can be ready to eat in a jiffy.
Ingredients
4 - 6 oz. filet mignons, or other kind of steak
1 T. olive oil
1 head Iceberg lettuce
1 pint cherry, grape or other kind of tomatoes
6 pieces sugar-free bacon
Homemade Ranch Dressing:
1 c. mayonnaise
1/3 c. unsweetened almond milk
1 T. fresh chopped dill
1/2 t. dried chives
1/2 t. garlic powder
1/2 t. dried parsley
1/2 t. onion powder
2 t. lemon juice
1/4 t. sea salt, or more to taste
1/4 t. black pepper
Directions
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Steaks:
Remove steaks from the refrigerator; let come to room temperature for about 30 minutes.
Heat a grill to 450 degrees F.
Ranch Dressing:
Combine all dressing in a bowl; ingredient whisk well; refrigerate until ready to serve.
No Mess Bacon Preparation:
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or foil. Place bacon strips about 1/2 inch apart in a single row on the baking sheet. Bake. The amount of time will depend on the brand and thickness of the bacon, but set the timer for 10 minutes and watch keep an eye on it. It's usually crispy around the 12-13 minutes.
Remove bacon from the oven; transfer and drain on a paper towel-lined plate for 2-3 minutes. Crumble bacon or keep whole.
Steaks:
Rub olive oil on each side of the steaks; sprinkle both sides with a generous amount of salt and pepper.
Grill steaks for 4-5 minutes per side for medium, a little less for medium rare, and a little longer for medium well.
Remove steaks from the grill; let them rest for 5-10 minutes before slicing.
While the steaks are cooking, slice the lettuce into 2-3 inch wide pieces.
Assembly:
Top lettuce slices with the tomatoes, bacon, and dressing. Serve salad with the sliced, grilled steak.
4 servings.