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The Steak House salad


  • Cook the steaks on a preheated, lightly oiled ridged grill (or BBQ) to the desired degree, seasoning once sealed. Then remove and set aside to rest, before slicing. 
  • Combine the mayonnaise, sour cream, mustard, garlic and lemon juice with a little water if too thick. Then transfer to a plastic sauce bottle, if you have one. 
  • Arrange the tomatoes in a round on individual plates and top with the sliced steak. Sprinkle the dressing over and top with the lettuce leaves dressed with balsamic, oil and seasonings.


  • 4 x 180 gm steaks, trimmed of all fat & sinew
  • olive oil spray
  • sea salt & freshly ground pepper
  • 2 heaped tbsp thick mayonnaise
  • 1 heaped tbsp sour cream
  • 1 heaped tspn Dijon mustard
  • 2-3 garlic cloves, crushed
  • juice of ½ lemon
  • 4 ripe tomatoes, cored & sliced
  • 2 good handfuls baby lettuce leaves
  • balsamic vinegar
  • olive oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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