Ruth’s Chris Chopped Steakhouse Salad with Blue Cheese & Vinaigrette

Instructions:

1. Season the steak evenly on both sides with salt and black pepper.
2. Heat olive oil in a skillet over high heat.
3. Sear the steak for 3–4 minutes per side for medium-rare, or cook to your preferred doneness.
4. Remove steak from the pan and let it rest for 5 minutes.
5. Chop the steak into small, bite-size pieces.
6. In a large bowl, combine romaine, iceberg lettuce, cherry tomatoes, and red onion.
7. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, Worcestershire sauce, salt, and pepper.
8. Toss the salad greens lightly with the vinaigrette.
9. Top with chopped steak, blue cheese crumbles, and fresh chives.
10. Serve immediately while the steak is still slightly warm.

Variations

• Substitute grilled chicken or shrimp for the steak.
• Add crispy bacon bits for extra steakhouse flavor.
• Use gorgonzola or Roquefort in place of blue cheese.
• Add sliced avocado for a creamy contrast.

Tips

• Let the steak rest before chopping to keep it juicy.
• Chop all ingredients finely for true steakhouse-style texture.
• Dress the greens lightly; you can always add more vinaigrette.
• Finish the steak with a small pat of butter while resting for extra richness.