Steakhouse Chopped Salad With Filet Mignon
Make a mouthwatering steakhouse-style chopped salad at home.
Servings: 4 servings
Ingredients
- 4 6 oz. Omaha Steaks Butcher’s Cut Filet Mignons thawed
- Salt & pepper, to taste
- 3 tablespoons olive oil
- 2 large heads of romaine lettuce, chopped
- 1 pint cherry tomatoes, halved
- 1 cucumber, sliced
- 1 small red onion, thinly sliced
- 1 avocado, diced
- 1/2 cup crumbled gorgonzola
- 4 hard boiled eggs, halved
- Red wine vinaigrette dressing, for serving
Instructions
- Season steaks with salt and pepper. To a heavy-bottom skillet over medium heat, add the oil. Sear steaks on each side until the internal temperature reaches 125-130 degrees Fahrenheit for medium-rare doneness. Let rest for 5 minutes as you prepare the salad.
- Evenly divide romaine lettuce amongst 4 serving bowls. Top with cherry tomatoes, cucumber, red onion, avocado, gorgonzola, and hard-boiled eggs.
- Thinly slice the steak and transfer to the salad. Serve with vinaigrette dressing.