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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Denver Steak Salad
...in your mind.
Denver Steak Salad

Denver Steak Salad

Use whatever steak you like, but if you can find a Denver, you’ll be really happy. And even if you’re not an onion fan, I think you’ll be making the Caramelized Onion Dressing over and over

Ingredients

  • 1 yellow onion, diced
  • 1 tablespoon neutral oil
  • 1 tablespoon butter
  • 2 teaspoons honey
  • 1 tablespoon dijon mustard
  • 1/4 cup sherry vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup olive oil
  • 1 teaspoon pepper
  • kosher salt, to taste
  • Denver steaks (or whatever your pref) and anywhere from about 6-8 ounces per person
  • Salad – use any of the following, but ideally about 3 cups mixed salad per person:
  • Baby arugula
  • Napa cabbage sliced thin
  • Romaine, chopped up
  • Sliced radishes
  • Curly Parsley, chopped
  • Cherry tomatoes, halved
  • Holland Peppers, thinly sliced
  • Avocados, diced
  • Toasted pine nuts
  • Croutons
  • Shredded parm & black pepper for garnish

Directions

    Make the dressing
  1. Warm a non-stick pan over medium heat, add oil and the onions
  2. Cook, stirring often until just beginning to brown, 10-15 minutes – then add the butter and stir in
  3. Continue cooking until much more golden, maybe another 10 minutes then remove from the heat and set aside
  4. If using an immersion blender, put into a mixing jar with the olive oil, red wine vinegar, Worcestershire, Dijon, salt & pepper – blend slowly until one gorgeous, harmonious dressing, or
  5. Put everything into a processor and buzz until blended – set aside until ready to use
    Cook the steak
  1. Remove steak from fridge 45 minutes before cooking
  2. Clean and oil grates, and preheat to medium high
  3. Cook steak(s), turning often like every 2 minutes until it’s where you’d like it. For medium rare, pull it around 128 and it will continue to rise in temp
  4. Cover loosely with foil and let rest
    Build the salad
  1. Combine your salad greens etc in a large bowl, add some of the dressing and toss to mix
  2. Slice steak into thin pieces against the grain, add to salad and toss once more
  3. Add some shredded parmesan and fresh ground pepper
  4. Enjoy
Denver Steak Salad

Denver Steak Salad

Use whatever steak you like, but if you can find a Denver, you’ll be really happy. And even if you’re not an onion fan, I think you’ll be making the Caramelized Onion Dressing over and over

Ingredients

  • 1 yellow onion, diced
  • 1 tablespoon neutral oil
  • 1 tablespoon butter
  • 2 teaspoons honey
  • 1 tablespoon dijon mustard
  • 1/4 cup sherry vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup olive oil
  • 1 teaspoon pepper
  • kosher salt, to taste
  • Denver steaks (or whatever your pref) and anywhere from about 6-8 ounces per person
  • Salad – use any of the following, but ideally about 3 cups mixed salad per person:
  • Baby arugula
  • Napa cabbage sliced thin
  • Romaine, chopped up
  • Sliced radishes
  • Curly Parsley, chopped
  • Cherry tomatoes, halved
  • Holland Peppers, thinly sliced
  • Avocados, diced
  • Toasted pine nuts
  • Croutons
  • Shredded parm & black pepper for garnish

Directions

    Make the dressing
  1. Warm a non-stick pan over medium heat, add oil and the onions
  2. Cook, stirring often until just beginning to brown, 10-15 minutes – then add the butter and stir in
  3. Continue cooking until much more golden, maybe another 10 minutes then remove from the heat and set aside
  4. If using an immersion blender, put into a mixing jar with the olive oil, red wine vinegar, Worcestershire, Dijon, salt & pepper – blend slowly until one gorgeous, harmonious dressing, or
  5. Put everything into a processor and buzz until blended – set aside until ready to use
    Cook the steak
  1. Remove steak from fridge 45 minutes before cooking
  2. Clean and oil grates, and preheat to medium high
  3. Cook steak(s), turning often like every 2 minutes until it’s where you’d like it. For medium rare, pull it around 128 and it will continue to rise in temp
  4. Cover loosely with foil and let rest
    Build the salad
  1. Combine your salad greens etc in a large bowl, add some of the dressing and toss to mix
  2. Slice steak into thin pieces against the grain, add to salad and toss once more
  3. Add some shredded parmesan and fresh ground pepper
  4. Enjoy