Steakhouse Salad with Ranch Dressing (Paleo, Whole30)

I have just one thing to say about this…

A plain salad is a missed steak.

I love a big salad, but it’s gotta have a solid protein, amirite?

I have an old friend who somewhat infamously declared one day, “Salad is what what I eat eats.” and was routinely annoyed when, while dining out with her husband, the waiter would appear table-side with a steak in one hand and a large salad in the other, only to place the steak in front of her husband and the salad at her place setting.

The implied sexism of the restaurant table! Surely the salad must be for the little lady! But she never ordered salad, and her husband was partial to vegetables.

I like to think that this bold and hearty salad would have satisfied her appetite (and made her husband happy to see green things on her plate).

Steakhouse Salad with Ranch Dressing

Serves 2-4 | Total time: 35 minutes | Whole30 compliant

Ranch Dressing:
  • 1 clove garlic

  • 1 large egg yolk

  • 2 tablespoons plus 1/2 cup light-tasting olive or avocado oil

  • 2 tablespoons lemon juice

  • 1 tablespoon fresh parsley leaves

  • 1 tablespoon dried chives

  • 1 teaspoon dried dill

  • 1/2 teaspoon paprika

  • 1/4 teaspoon salt

  • 1/8 teaspoon ground black pepper

  • 2 tablespoons extra-virgin olive oil

  • 8 ounces sliced white or shiitake mushrooms

  • 1 medium yellow onion

  • 2 pounds beef sirloin

  • 1 1/2  teaspoons salt

  • 1/4 teaspoon ground black pepper

  • 1 tablespoon dried chives

  • 1 head romaine lettuce

  • 1 ripe avocado

  • handful grape tomatoes


Make the dressing. Smash and peel the garlic, then place it in a pint- size Mason jar. Add the egg yolk, 2 tablespoons of the oil, lemon juice, parsley, chives, dill, paprika, and salt. Purée with a stick blender until smooth. Then, with the blender running inside the jar, add the remaining oil and blend until thickened.


Prep the ingredients. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. While it heats, slice the mushrooms and onion. Thinly slice the romaine lettuce, avocado, and tomato. Sprinkle the steak with salt and pepper.


Cook the mushrooms. Toss the sliced mushrooms into the hot pan with a pinch of salt, and stir to evenly coat them with oil. You’ll hear them sizzle! Continue to cook them for 2 minutes until the mushrooms release their moisture. Continue to cook and stir occasionally, until all the liquid has evaporated and the mushrooms brown, 5–8 minutes. Transfer the mushrooms to a plate.


Prep the onions. Add 2 teaspoons of oil to the pan, increase heat to medium-high. Add the onion and cook until crisp-tender, 2 minutes. Transfer to the plate with the mushrooms.


Cook the steak. Add 2 teaspoons of oil to the pan and let it heat, 2 minutes. Add the steak and cook, flipping often to create a nice crust. Cook 8 minutes for medium-rare; 10 for medium. Remove the steak from the pan and let it rest while you briefly reheat the onions and mushrooms in the pan. Slice the steak against the grain.


To serve, arrange lettuce, avocado, and tomatoes on a serving plate; top with steak, mushrooms, and onions; then drizzle with Ranch Dressing and ground black pepper.

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