A simple salad doesn’t necessarily mean it will be mundane. Case in point: this steakhouse-style gluten-free salad.
You can skip the white tablecloth (and high prices) you might find at a restaurant, and serve this mouthwatering dish at home. Grill your steak to your preference for this dish and, since the onions and blue cheese add serious flavor, you can skip the salad dressing if you’d like. For added color and freshness, I added steamed green beans and fresh tomatoes as sides to this steak salad.
It couldn’t be easier to caramelize onions. All you really need is patience. Remember that the way to go is to cook them on low heat, and slowly. It took me about 50 minutes to bring my onions to sweet perfection, but the wait is worth it. There is some debate about whether blue cheese is processed in a gluten-free environment. If you have concerns about the safety of blue cheese, check to ensure the brand you’re using is, in fact, gluten free.
Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten free.
Gluten-free grilled steak salad with blue cheese and caramelized onions recipe
- 2 (6 ounce) sirloin steaks
- 1/2 teaspoon salt to season the steaks
- 1/2 teaspoon ground black pepper to season the steaks
- 3 tablespoons olive oil
- 2 large yellow onions, cut into thin strips
- 4 cups salad greens
- 1 cup cherry tomatoes
- 2 cups steamed green beans
- 2-4 ounces gluten-free blue cheese crumbles
- Season both sides of the steaks with the salt and pepper, and grill them to your preference. Remove and keep warm. Prior to serving, slice the meat into 1-inch-thick pieces, against the grain.
- To caramelize the onions, add the olive oil to a large skillet over medium heat. When hot, add the onions and stir to coat them with the oil.
- Reduce the heat to medium-low, and plan to check on the onions every 8-10 minutes. Stir them and make sure you scrape up anything that sticks to the bottom of the pan.
- Continue to cook and stir until the onions slowly turn golden. If you notice the onions cooking quickly or burning, reduce your heat.
- When finished cooking, check to see if there is anything stuck to the bottom of the skillet. If so, add about 1/4 cup of water and scrape up the pieces. Leave on the heat until the liquid evaporates.
- Add the salad greens to a serving platter along with the tomatoes and green beans. Add the steak to the greens, and top with the onions. Sprinkle with blue cheese crumbles and serve.
Grab a fork and dig into this tasty salad.
More gluten-free recipes
Fresh fig sorbet with almond crisps
Vegetable ceviche and quinoa salad
Spaghetti and meatball-stuffed peppers
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