Bensonhurst Kitchen: Cajun Spiced Steak Salad

My favorite nickname for this dish is the “Big Mac Salad,” although that name probably doesn’t do it justice. While this recipe combines beef, lettuce and dressing in a way that’s similar to the famous McSandwich, you could say it includes ingredients of a somewhat different quality.

Instead of using mysterious McMeat, Colleen incorporates juicy, well-seasoned cuts of flank steak into a bowl of crunchy veggies for a low carb meal that’s both tasty and healthy.

If you’re like me, and like to load down an otherwise innocent salad with high calorie dressing, try Walden Farms Calorie Free French Dressing for a low (virtually no) calorie alternative.


Colleen’s Cajun Spiced Steak Salad

(Recipe makes two large entree salads.)


2 tablespoons olive oil
1 tablespoon Cajun seasoning
1/2 pound flank steak, thinly sliced
2 tablespoons dried chopped onion
5 ounces mixed baby greens or your favorite salad greens
2 plum tomatoes, cut into thick slices
1/2 cup thinly sliced carrots
salt and pepper to taste


In a bowl combine steak and Cajun seasoning, coating evenly.

Heat a saute pan over medium-high heat, add olive oil, seasoned steak and
dried chopped onion.

Cook until medium or medium well, depending on your taste. Set aside.

In a large bowl combine mixed greens, tomatoes, carrots, salt and pepper.

Top the greens with the sliced steak and onions.

Serve with your favorite French salad dressing.


To make slicing your flank steak less of a hassle, partially freeze it!
Put the flank steak in the freezer for approximately 20-25 minutes, then
slice it across the grain. You will be able to get more uniform slices and
much less mess.

Recipe and tips by Colleen. Photos by Colleen and Joe.