Recipe Details

Chopped Romaine and mescaline greens topped with a steak grilled to order and garnished with cucumber wedges, crumbled blue cheese and bacon, celery and split grape tomatoes. Dressed with a vinaigrette laced with Frank’s® RedHot® Buffalo Wings Sauce.

  1. For Buffalo Vinaigrette: Combine Frank’s® RedHot® Buffalo Wings Sauce and vinaigrette dressing. Yields 2 cups.
  2. To Build Salad: Allow steak to rest for just a few minutes. Thin slice on the diagonal. Mix and plate Romaine and greens. Garnish with cucumbers, tomatoes, cheese, bacon and celery. Arrange steak slices over salad. Drizzle with 3 Tbsp. Buffalo Vinaigrette.

CHEF’s TIP!

The quality of steak and portion size can position and price this entrée salad at a range of options.


When using thicker emulsified vinaigrette, this dressing may need to be thinned slightly with water of skin milk.


For a fresh finish, consider adding some minced fresh Italian herbs like basil, Italian flat leaf parsley and oregano.