Grilled Steak & Tomato Salad

Grilled Flat Iron (or Flank) Steak marinated in Litehouse® Balsamic and served with house-made buttermilk bread croutons, crispy bacon, shredded cheddar cheese, sliced roma tomatoes, green olives and red onions on a bed of shredded romaine lettuce. Enjoyed with choice of our Litehouse® Sweet French or Litehouse® Homestyle Ranch dressing.

Cuisine: Family Casual • Salad • Sports Bar • Steak


Grilled Steak Procedures
2 lbs Flank Steak or Flat Iron Steak
10 ozLitehouse® Balsamic
2 tbsp Kosher Salt
Buttermilk Bread Croutons
2 ea Buttermilk Loaf Bread
1 tbsp Olive Oil
1 tsp Garlic and Herb Seasoning
Salad Build
5 ozSteak Sliced
2 ozCroutons
6 ozRomaine Shredded
1 ozBacon Chopped
2 ozRoma Tomato Diced
1 ozSharp Cheddar Cheese Shredded
1 ozGreen Olive Sliced
3 ozYellow Onion Sauteed


Grilled Steak Procedures: Rub the steak with the salt. Rub the steak with the balsamic dressing and let marinate for 2 to 12 hours. Place on the grill for 2-3 minutes per side or until outer skin is completely caramelized. Finish the steak off in oven, remove the steak when internal temperature is 140° F. Let the steak rest for 15 minutes, then slice into bite size bites.Buttermilk Bread Croutons Procedures: Take the sliced bread and cut it into bite-sized rectangles. Toss the cut bread with the olive oil and garlic & herb seasoning. Place on the baking pan and roast in the oven 375° F for 5 minutes or until bread is golden brown.
In the stainless steel bowl mix the romaine, bacon, tomato, cheddar cheese, and green olives. Toss with the dressing. Place the tossed salad mix on the center of the plate.
Place the steak on top of the salad mix and top the steak with caramelized onions.

Other Speed Scratch Concepts

Alternative Products

Product Info
Country Buttermilk Ranch
Dressing & Dip

Recipe Images