Steak Salad (Ranen Salad)

Steak Salad (Ranen Salad)

60 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    35 m
Recipe by  Rebecca

“Interesting twist on the typical steak salad. Broiled sirloin on Romaine lettuce with roma tomatoes, mushrooms, walnuts, and blue cheese with a smoky dressing.”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven on broiler setting. Broil steaks for 3 to 5 minutes per side, or to desired doneness. Allow to cool, then slice into bite-size pieces.
  2. On chilled plates, arrange lettuce, tomatoes, and mushrooms. Sprinkle with blue cheese and walnuts. Top with steak slices.
  3. In a small bowl, whisk together oil, vinegar, lemon juice, salt, pepper, Worcestershire sauce, and smoke flavoring. Drizzle over salad.

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Reviews (60)

Rate This Recipe


I thought this was great. We have been eating steak salads for a long time and the dressing is the only thing so far that actually tastes good with all the other flavors. I did make some changes to it though. First I omitted the walnuts and mushrooms, my wife will not eat them, I also added onion, we love onion, and then to the dressing I added, 1 tablespoon chopped fresh parsley, 2 large cloves of garlic and best of all about a half teaspoon of crushed red pepper, it made the dressing like a light chimchurri it was delicious. Enjoy



WOW, Rebecca! Great salad for a hot summer night, or any other night for that matter. My family loved this! I grilled the steak and cut into 1/2"X1" strips. This made for a pretty presentation. I used approx 1 cup of red leaf lettuce for more color, and toasted the walnuts for a more flavor. The dressing was amazing and added extra culinary excitement with the smokey, piquant flavor.I served homemade guacamole on the side, which my family said really enhanced the great flavors of this salad.Thanks for sharing.This is our new favorite summertime meal.

Mrs. Chef Esh

Mrs. Chef Esh

Fabulous salad, it was a delicious and filling main course meal! I added some chopped purple onion to the salad, and I substituted extra virgin olive oil for the vegetable oil.

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Amount Per Serving (4 total)

  • Calories
  • 586 cal
  • 29%
  • Fat
  • 45.6 g
  • 70%
  • Carbs
  • 8.6 g
  • 3%
  • Protein
  • 36.3 g
  • 73%
  • Cholesterol
  • 110 mg
  • 37%
  • Sodium
  • 760 mg
  • 30%

Based on a 2,000 calorie diet



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Steak Salad


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Skewered Steak and Vegetable Salad