Sonoma Steak Salad

The Tavern restaurant in Fort Worth, Texas is one of my my favorite places to eat and the Sonoma Steak Salad is what I order almost every time I’m there – it is everything I love in one dish! I decided that had I to try to replicate this delicious salad to satisfy my constant craving and I think I’ve pretty much nailed it at last.

The salad is served with mixed greens, juicy tomatoes, chunky bites of avocado, crumbles of blue cheese and crunchy chopped pecans.  I threw in some toasted garlic croutons on top.  The dressing is a balsamic bacon vinaigrette. I used a recipe that I found on Epicurious and it was perfect.

I used a New York strip and seasoned with a little fresh garlic, salt and pepper, nothing special, just a great piece of beef grilled to perfection. We were at the farm when I made this salad so I used my charcoal Weber grill but a cast iron skillet would work well too.  The Tavern serves their Sonoma Salad with the steak unsliced so that’s how I’ve shown it in my featured image but you can certainly slice it up and place it to the side of your greens like this:

I was lucky enough to find some beautiful heirloom tomatoes in East Texas this weekend to make my salad extra pretty but off season I think I will use cherry tomatoes.  I had a loaf of garlic herb French bread and cut about 6″ off the end to make my croutons. Just cut into cubes, coat with olive oil in a bowl, throw in a toss of kosher salt and cook on low in a cast iron skillet for 15 to 20 minutes giving the skillet a toss every few minutes. Fresh croutons are always so good and I love them for the little bit of extra effort they require.

Enjoy this gorgeous, flavorful salad that’s light but still hearty enough to serve for dinner!

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