Dillightful BBQ Steakhouse Chopped Salad

Ingredients

• 1½ lb sirloin or flank steak
• 1 tbsp olive oil
• 1½ tbsp Dillightful Beef Rub
• ½ cup Dillightful Dill Pickle Kansas City BBQ Sauce, divided
• 1 large head romaine lettuce, chopped
• 1 cup Campari tomatoes, quartered
• 1 cup grilled corn
• ¾ cup shredded sharp cheddar
• ½ cup thinly sliced red onion
• ½ cup chopped dill pickles
• ½ cup crispy fried onions
• ¼ cup sliced green onions
• ¼ cup crumbled bacon, optional
• ½ cup ranch dressing
• 1–2 tsp dill pickle juice

Instructions

1. 1

   Heat the grill to medium-high. Coat the steak with olive oil and season both sides with Dillightful Beef Rub.

2. 2

   Grill the steak for 4–5 minutes per side for medium-rare, or to your preferred doneness. During the final minute, brush both sides with ¼ cup Dillightful BBQ Sauce.

3. 3

   Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing thinly against the grain.

4. 4

   Whisk the ranch dressing, remaining ¼ cup barbecue sauce and 1 teaspoon pickle juice. Taste and add the second teaspoon for more pickle tang.

5. 5

   Combine the romaine, tomatoes, grilled corn, cheddar, red onion, chopped pickles and green onions in a large serving bowl.

6. 6

   Arrange the sliced barbecue steak over the salad. Drizzle with BBQ ranch and finish with crispy fried onions and optional bacon. Serve immediately.