EFK Tested

Erickson Steakhouse Steak Salad

An EFK Test Kitchen candidate designed for practical family cooking, strong flavor, and repeatable results.

Let’s get cooking

Ingredients

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1. Rest cooked steak and slice thinly against the grain.
2. Toss greens lightly with vinaigrette.
3. Top with tomatoes, red onion, blue cheese, walnuts, and steak. Serve immediately.

Standard home kitchen equipment appropriate to the method

Instant-read thermometer when cooking meat, poultry, or seafood

Use clean utensils and refrigerate perishable leftovers promptly.

Cook to an internal temperature of 145°F. Store leftovers in a clean glass container in the refrigerator.