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Stacked Steak Salad

Start by making flavorful, crispy croutons for this salad. Then top it with a bacon-wrapped filet. This makes a nice dinner when you want something substantial without the carbs.

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Ingredients

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  1. Salads Croutons 
  2. 4 tablespoons Hiland Butter
  3. 1(6 oz) package Shawnee Mills Yellow Buttermilk Cornbread Mix
  4. 2 tablespoons Daddy Hinkles Seasoning 
  5. 1 tablespoon dried parsley
  6. 1 Hansens egg
  7. 2/3 cup Braums Whole Milk
  8. 4 tablespoons Hiland Butter, melted Dressing
  9. 1/2 cup Hiland Sour Cream
  10. 1/2 cup Garden Club Salad Dressing
  11. 1(4 oz) can chopped green chiles
  12. 1 teaspoon garlic salt
  13. 1 tablespoon dried parsley
  14. 1 tablespoon lemon juice
  15. 1/2 cup cotija cheese crumbles Salad
  16. 4 small bacon-wrapped steaks
  17. 3 teaspoons Head Country Championship Seasoning
  18. 3 cups Scissortail Farms salad greens
  19. 1 (15 Oz.) white kidney beans, rinsed and drained
  20. 1 cup grape tomatoes, halved
  21. 1 cup sliced red onion
  22. 1 cup avocado, peeled and chopped
  23. 1/3 cup sliced black olives
  24. 3 slices Bar-S Bacon, cooked crisp and crumbled
  1. Croutons – Preheat oven to 425 degrees. Place butter in 8’x8′ baking dish. Place in oven to melt butter and preheat pan, about 5 minutes. Empty mix in medium mixing bowl. Stir in garlic and herb seasoning, egg and milk. Stir until smooth. Pour mixture into heated dish. Bake for 15-20 minutes or until golden. Remove from oven and cool until easy to handle. 
  2. Slice cornbread into 9 squares. Split squares lengthwise. Cut each half into 6 squares. Place squares on baking sheet. Drizzle with melted butter. Bake for 10 minutes, turn croutons every 2 minutes until very golden and crispy. Remove from oven and cool. Dressing
  3. Combine all ingredients in quart jar. Stir until combined. Cover and refrigerate until ready to use. Salad
  4. Season steaks with 2 tsps of Head Country Seasoning. Grill steaks over medium high heat about 7 minutes on each side. Remove from heat and let rest 20 minutes. Remove picks and slice very thin. Season slices with additional tsp of seasoning. Chill meat until ready to assemble salad. 
  5. In a 4 qt. salad bowl, place baby greens. Top greens with beans. Layer beans with tomatoes. Next place sliced steak. Top steak with sliced onion. Top onion with croutons. Next layer avocado. Top with 1 cup dressing. Garnish with olives and bacon. Serves 6. Extra dressing can be used as desired.

Find it online: https://www.miocoalition.com/recipes/stacked-steak-salad/