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Malone’s Steakhouse Salad

  • Serves 2.


  • 2/3 C oven-dried tomatoes (or 2 fresh tomatoes)
  • 2/3 C grilled red onions
  • 2/3 C grilled portabella mushrooms
  • 3 Tbsps olive oil
  • 2 cloves garlic, minced
  • 6 oz spring salad mix
  • 4 oz red wine vinaigrette or your favorite dressing
  • 2/3 C finely crumbled blue cheese
  • 2 (4 oz) medallion filet steaks, grilled
  • Sea salt and pepper


DAY BEFORE Preheat oven to 200 degrees. Oven dry 3-5 pounds of tomatoes by washing and patting dry plum or small garden tomatoes that are not soft or overripe. Slice lengthwise in 1-inch widths, place on nonstick cooking sheet, and sprinkle with sea salt. Bake for 4-6 hours. Some will get done before others, so check often. Remove as they dry, cool, and place in a covered glass jar. They should feel dry to the touch.

GRILL ALL AT ONCE Warm grill to medium high. Slice mushrooms into 1/4-inch wide strips and toss with mixture of 2 Tbsps olive oil, garlic, salt, and pepper. Thinly slice onion in lengths and brush with olive oil. Place mushrooms and onions in grilling pan or on foil; grill for 5-6 minutes, turning once. Grill steak 5 minutes per side for medium-rare or 8 minutes per side for medium. Move all to warm spot and let steak rest for 3-5 minutes. Slice steak against the grain to form four pieces from each filet.

TO ASSEMBLE SALAD Lightly toss spring mix, tomatoes, onions, mushrooms, and dressing in chilled mixing bowl. Divide and place into the center of two dinner plates. Crumble blue cheese on top of salad. Place sliced steak on top of salad at the four corners of the plate. Serve with dressing. Serves 2.

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