Outback Steakhouse Steakhouse Salad (Copycat Recipe)

This hearty and flavorful salad captures the essence of the classic Outback Steakhouse Steakhouse Salad. Featuring a bed of fresh greens topped with juicy grilled steak, crispy bacon, and a medley of vegetables, it's drizzled with a rich and creamy dressing that ties all the flavors together. Perfect for a satisfying lunch or dinner, this salad is both filling and refreshing.

Ingredients:

• 8 oz ribeye steak
• 6 cups mixed salad greens (romaine, iceberg, and spinach)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup shredded carrots
• 1/2 cup crumbled blue cheese
• 1/2 cup crispy bacon, chopped
• 1/4 cup sliced cucumbers
• 1/4 cup ranch dressing
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Season the ribeye steak with salt and pepper, then brush with olive oil.
3. Grill the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5 minutes before slicing.
4. In a large bowl, combine the mixed salad greens, cherry tomatoes, red onion, shredded carrots, crumbled blue cheese, crispy bacon, and sliced cucumbers.
5. Slice the grilled steak into thin strips and add it to the salad.
6. Drizzle the ranch dressing over the salad and toss gently to combine.
7. Serve immediately and enjoy your hearty steakhouse salad!