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Strip Loin Plate Salad

A recipe for Julie Van Rosendaal

Strip Loin Plate Salad

Total Time:






Skill Level:



  • 2 Double AA Boneless Strip loin steaks
  • salt, to taste
  • canola oil, for cooking
  • 1 head iceberg lettuce
  • 1 medium tomato, diced
  • 1 mini cucumber, chopped
  • 1/2 cup grated cheddar or crumbled blue cheese
  • blue cheese, ranch or thousand island dressing, to taste
  • chopped fresh parsley and/or chives

How to Make It

Season the steaks with salt. Set a heavy (cast iron is ideal) skillet over medium-high heat. Add some oil to the skillet and when it’s hot, cook the steaks for about 4 minutes, or until a deep crust has developed on the bottom. Flip and cook for another 4-5 minutes (for medium-rare) or until done to your liking. Let the steaks rest for 5-10 minutes before slicing.

Meanwhile, cut three thick cross-section slices of the head of lettuce and place each on a plate. Fan half a steak over each piece of lettuce and top with tomato, cucumber and cheddar or blue cheese, drizzle with dressing and sprinkle with parsley and/or chives.

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