The Ultimate Big Steak Salad: Pioneer Woman’s Complete Guide
A harmonious blend of tangy dressing, tender beef, fresh greens, and crispy onion crunch.
The Ultimate Big Steak Salad: A Pioneer Woman Classic
If you crave bold flavors, succulent steak, and crunchy textures, the Pioneer Woman’s Big Steak Salad delivers all that and more. It’s a chef-worthy dish you can create in your own kitchen, layering marinated and perfectly grilled steak atop fresh greens and topping it all off with crispy fried onion strings. What makes this recipe unique is its multi-purpose marinade, which doubles as your salad dressing, and its combination of tangy blue cheese with sweet tomatoes for depth and richness.
Table of Contents
- Introduction
- Key Ingredients
- How to Make the Marinade and Dressing
- Frying Crispy Onion Strings
- Preparing and Cooking the Steaks
- Composing the Ultimate Steak Salad
- Tips, Tricks, and Variations
- Nutrition Insights
- Frequently Asked Questions
Introduction: Why the Big Steak Salad?
This salad is more than just greens; it’s a showstopping centerpiece for any meal. Created by Ree Drummond, the Pioneer Woman, it marries savory steak, homemade tangy dressing, fried onion strings, and crumbled blue cheese in a harmonious blend. With every bite, you experience punchy flavors, satisfying protein, and the crunch of freshly fried onions. No component is overwhelming, yet each is crucial for balance.
Key Ingredients for Big Steak Salad
The core of this recipe is its simple, high-quality ingredients. Here’s what you’ll need:
- Steak (usually 1-inch thick ribeye, but flank steak works equally well)
- Lettuce Mix (romaine, arugula, watercress, radicchio, or a combination)
- Onions (for the crispy onion strings)
- Buttermilk (to soak onions before frying)
- Flour & Seasonings (for the onion strings coating)
- Canola Oil (for dressing/marinade, and frying)
- Red Wine Vinegar & Balsamic Vinegar (for tang)
- Lime Juice, Soy Sauce, Worcestershire Sauce (adds acidity and umami)
- Fresh Ginger, Garlic (for zing and aroma)
- Hot Chili Oil & Sugar (balances heat and sweetness)
- Crumbled Blue Cheese
- Tomatoes (roma, cherry, or grape)
- Salt & Freshly Ground Pepper
How to Make the Marinade and Dressing
This dual-purpose mixture brings layers of flavor to both the steak and the salad greens. The method is straightforward, but the payoff is immense:
- In a lidded jar, combine canola oil, red wine vinegar, balsamic vinegar, lime juice, soy sauce, Worcestershire, chili oil, sugar, ginger, garlic, salt, and pepper.
- Shake vigorously until fully emulsified. Taste and adjust seasoning to your preference.
- Marinade half goes into a plastic bag with the steak—marinate for at least 5 minutes, up to 30 minutes for deeper flavor.
- Reserve the remaining half for tossing with the salad.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Canola Oil | 3/4 cup | Base for dressing/marinade |
| Red Wine Vinegar | 3 tbsp | Tanginess |
| Balsamic Vinegar | 1 tbsp | Depth & sweetness |
| Lime Juice | 2 tbsp | Fresh acidity |
| Soy Sauce | 2 tbsp + 1 tsp | Umami & salt |
| Worcestershire Sauce | 1 tbsp | Complexity |
| Hot Chili Oil | 1/2 tsp | Heat |
| Sugar | 2 tbsp | Balance flavors |
| Minced Ginger | 1 tbsp | Freshness |
| Garlic | 3 cloves | Aromatics |
| Kosher Salt | 1 tsp | Seasoning |
| Black Pepper | to taste | Boldness |
Pro Tip: Shake the jar just before use to keep the dressing fully emulsified for an even coating.
Frying Crispy Onion Strings
The jewel atop every steak salad is a handful of freshly fried onion strings. They offer texture, salt, and an irresistible crunch. Here’s how to make them:
- Slice 2 whole onions very thinly (use a mandoline for consistent size).
- Soak onions in 2 cups buttermilk for at least 30 minutes. This softens and flavors the onions.
- In a separate bowl, prepare the coating: 2 cups all-purpose flour, 1 tbsp kosher salt, 1/2 tsp cayenne pepper, and black pepper to taste.
- Heat 4 cups canola oil in a heavy pot to 375°F (use a thermometer).
- Working in batches, dredge the buttermilk-soaked onions in the flour mixture, shake off excess, and fry until golden and crisp (2–3 minutes).
- Drain on paper towels and sprinkle with a little extra salt while hot.
Onion String Tips:
- Scatter the onion strings over the chopped greens and steak for dramatic presentation.
- Prepare onion strings just before serving to retain maximum crispness.
Preparing and Cooking the Steaks
Your steak is the heart of this salad. Whether you choose ribeye or flank steak, the method remains similar:
What others are reading
- Marinate the steak in half the prepared dressing for 5–30 minutes (longer for more flavor).
- Grill or sauté over medium-high heat. For ribeye, sear for about 2 minutes per side for medium-rare; for flank steak, grill or pan-cook a bit longer due to its thickness.
- Remove steak from heat and let rest at least 5 minutes for juicer slices.
- Slice steak very thin against the grain for tenderness.
Steak Doneness Guide:
| Doneness | Temperature | Cooking Time (per side) |
|---|---|---|
| Rare | 120–125°F | ~1 minute |
| Medium-Rare | 130–135°F | ~2 minutes |
| Medium | 140–145°F | ~3 minutes |
Composing the Ultimate Steak Salad
Now bring all elements together for the final showstopper:
- On a large plate or bowl, pile a generous bed of fresh lettuce mix (romaine, arugula, radicchio).
- Scatter blue cheese crumbles and sliced tomatoes over the greens.
- Toss gently with a portion of the reserved dressing until lightly coated. Add more to taste.
- Layer thin slices of steak atop the tossed salad.
- Finish with a mound of hot crispy onion strings.
- Serve immediately so the onions stay crisp and the steak is still tender.
Presentation Tip: For beautiful plating, layer colors and textures: bright greens, bold cheese, vibrant tomatoes, juicy steak, and golden onions.
Pro Tips & Creative Variations
- Steak Choice: Flank steak is leaner; ribeye is richer. Both are delicious if cooked and sliced properly.
- Lettuce Choices: Mix your greens for both texture and nutrition. Add watercress for peppery flavor or baby spinach for softness.
- Blue Cheese Swap: Use feta or goat cheese for a different tang.
- Tomato Variety: Cherry, grape, or even heirloom tomatoes add sweetness and color.
- Advanced Prep: Both the dressing and onion strings can be made ahead. Store onion strings loosely in the oven to keep crisp.
- Gluten-Free Option: Swap flour for a gluten-free blend for onion strings.
- Vegetarian Swap: Substitute crispy tofu strips for steak.
Nutrition Insights
Big Steak Salad is satisfying and rich in protein, moderate in healthy fats, and full of vitamins from fresh greens and tomatoes. Blue cheese offers calcium and flavor, while the dressing’s ginger and garlic bring antioxidants.
- Estimated Calories per Serving: 650–800
- Protein: 35-45g
- Carbohydrates: 35-45g (mainly from onion strings and dressing)
- Fat: 35-50g (from steak, cheese, and oils)
- Fiber: 5-8g
The biggest source of indulgence is the fried onion strings, but their crunch and flavor are central to the dish’s appeal.
Frequently Asked Questions (FAQs)
Q: Can I make the Big Steak Salad ahead of time?
A: You can prepare the dressing, steak, and onion strings ahead, but for best texture, assemble just before serving and fry onions fresh for maximum crunch.
Q: What steak cut works best?
A: Ribeye offers richness and tenderness; flank steak gives a leaner, flavorful profile. Both work well if sliced thin and marinated.
Q: Is this salad gluten-free?
A: The onion strings use standard flour but can be swapped for gluten-free flour for a safe variant.
Q: What’s a good cheese substitute?
A: Goat cheese or feta can replace blue cheese for a milder flavor.
Q: How spicy is the salad?
A: The heat comes from hot chili oil and cayenne in the onion strings. Adjust these for your preferred spice level.
Q: Can I bake the onion strings instead of frying?
A: While baking can crisp some foods, for best results and authentic crunch, deep frying is recommended.
Expert Tips for Restaurant-Worthy Results
- Let steaks rest after cooking; this keeps moisture inside for juicier slices.
- For even flavor, slice steak against the grain and drizzle any accumulated juices over salad.
- Balance bold blue cheese with sweet tomatoes for depth.
- If serving a crowd, multiply ingredients and serve salad on a large platter for sharing.
Serving Ideas & Pairings
- Wine Pairing: Try a bold red wine (Cabernet Sauvignon or Malbec) for ribeye steak, or a bright Pinot Noir with flank steak.
- Complements: Serve with crusty bread, roasted potatoes, or grilled vegetables for a full meal.
- Family Style: Present salad with toppings on the side for diners to assemble their own perfect plate.
Storage & Leftovers
- Steak: Store cooled steak slices tightly covered in the fridge (up to 2 days).
- Dressing: Keeps well in a jar in the refrigerator for 1 week.
- Onion Strings: Are best enjoyed right after frying but can be reheated in a low oven until crisp.
- Salad Greens: Leave unassembled until ready to serve for best texture.
Connect with the Pioneer Woman
Discover more recipes, tips, and kitchen inspiration by following Ree Drummond (The Pioneer Woman):
- Instagram: @thepioneerwoman
- Twitter: @thepioneerwoman
- Facebook: /thepioneerwoman
Join the community by sharing photos of your Big Steak Salad on social media. Use #ThePioneerWoman and tag for a chance to be featured.
Bring the Steakhouse Home
The Big Steak Salad is more than a recipe—it’s a framework for flavor, texture, and creative innovation in your own kitchen. With a well-balanced marinade, crispy onion strings, and perfectly cooked steak, this dish will become the centerpiece of your mealtime repertoire. Whether served for a celebratory dinner or as a satisfying weeknight meal, every layer of this salad is crafted for maximized enjoyment—proof that salads aren’t just for sides, but can be the star.
References
- https://www.youtube.com/watch?v=Er-M3iSlAGY
- https://hummingbirdthyme.com/pioneer-woman-big-steak-salad/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9506/ginger-steak-salad/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9514/big-steak-salad/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10271/chipotle-steak-salad/
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