Steak Salad with Fried Onions (Edit recipe)

Season the steak

1. Start by cutting the steak into an 8 to 9 oz portion for two people.
2. Season generously with ¾ teaspoon kosher salt and a few cracks of freshly ground black pepper.
3. Let the steak sit, either in the fridge or at room temperature for 30 minutes, while you prepare the crispy onions. This gives the seasoning time to absorb and helps the steak cook more evenly.

Make the crispy onions (skip if making ahead or using store-bought)

1. Thinly slice half of a small onion using a mandolin or a very sharp knife.In a small bowl, combine the onions with buttermilk and let them soak for 15 minutes. This softens the bite and helps with crisping.
2. In a separate bowl, mix together: ⅓ cup all-purpose flour, 2 tablespoons cornstarch, ¼ teaspoon kosher salt, ½ teaspoon paprika (optional).
3. In a 10-inch skillet, heat ½ to 1 inch of neutral oil over medium to medium-low heat until it reaches 350°F. (While the oil heats, slice your peppers and prep the corn. You can also make the garlic honey butter at this time.)
4. Drain the onions, then dredge them in the flour mixture. Using your hands, make sure each piece is well coated and not sticking together.
5. Fry in 2 to 3 batches, shaking off excess flour, and cook for 3–4 minutes per batch, until golden and crispy.
6. Set a cooling rack over a rimmed baking sheet. Transfer the onions to the rack and sprinkle with salt while still hot. The rack allows air to circulate, keeping them crisp instead of soggy.

Make the garlic honey butter (optional)

1. In a small bowl, mix: 1 tablespoon softened butter, 1 minced garlic clove, 1 teaspoon honey. Stir until well combined and set aside.

Cook the steak

1. Remove the steak from the fridge if it was chilled, and heat a cast iron or heavy-bottom skillet over medium-high heat until hot. It should be gently smoking, not aggressively smoking.
2. Drizzle the steak lightly with oil, then place it in the pan. Gently press it down to ensure even contact with the skillet. Cook for 3–5 minutes per side, depending on thickness and desired doneness (see below). Once cooked, turn off the heat, add the garlic, honey butter, and spoon it over the steak to coat. Transfer the steak to the cooling rack or a cutting board to rest, letting those buttery juices soak in while you cook the veggies.

Char the veggies

1. Wipe out the skillet and add a touch of oil. Sauté the sliced red and yellow bell peppers over medium-high heat, tossing occasionally, until lightly blistered and tender, about 5–7 minutes. Remove and set aside. Repeat with the corn, cooking for 2–4 minutes until golden and slightly charred. Set aside. Let all cooked components cool slightly before assembling the salad

Assemble the salad

1. On a large platter or in a salad bowl, layer your spinach and mixed greens. Top with the charred peppers and corn. Slice the steak against the grain, then arrange it over the top.
2. Scatter on a handful of fresh herbs, like parsley, dill, or chives (I like to use a combination) and a generous mound of the crispy onions. Drizzle with blue cheese dressing or serve it on the side. Finish with a sprinkle of flaky sea salt and freshly cracked black pepper for that final pop of flavor.