This Ruth’s Chris–inspired chopped steakhouse salad brings bold flavors, crisp textures, and steakhouse elegance straight to your table. It is hearty enough to stand on its own, yet fresh and balanced, making it perfect for lunch, dinner, or an impressive starter.
At the heart of this salad is perfectly seared sirloin steak, chopped into tender, juicy bites and scattered throughout crisp romaine and iceberg lettuce. The combination of lettuces gives you that signature steakhouse crunch, sturdy enough to hold up to warm steak and rich dressing.
Blue cheese adds a sharp, creamy contrast that pairs beautifully with the beef, while fresh chives and red onion provide just the right amount of bite. Every ingredient is finely chopped so you get a little bit of everything in each forkful, which is exactly what makes a classic chopped salad so satisfying.
The vinaigrette is simple, tangy, and timeless. Red wine vinegar, Dijon, and a touch of honey balance richness with brightness, tying the entire salad together without overpowering the steak or cheese.
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Servings: 2–3
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
For the Steak
- 8 oz sirloin steak
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Salad
- 4 cups romaine lettuce, finely chopped
- 1 cup iceberg lettuce, finely chopped
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely diced
- ¼ cup blue cheese crumbles
- 2 tablespoons fresh chives, chopped
For the Steakhouse Vinaigrette
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon Worcestershire sauce
- Salt and black pepper, to taste
Instructions:
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