BBQ steak salad with spinach artichoke breadsticks


Today I’m giving you a twofer special! I’ve prepared a BBQ steak salad with a delicious BBQ cilantro lime dressing and cheesy spinach artichoke bread sticks. Considering it’s just salad, it was a busy morning preparing all of the ingredients. However, the end result was absolutely worth it and I’m sure you’ll agree with me.

bbq steak salad with spinach artichoke breadsticks

bbq steak salad
bbq steak salad
spinach artichoke breadsticks
BBQ steak salad with bbq cilantro lime dressing
Serves 4
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Total Time
1 hr
Total Time
1 hr
  1. 1 lb flank steak
  2. 4 garlic cloves, sliced
  3. 2 large shallots, sliced
  4. salt and pepper
  5. 2 tbsp olive oil
  6. 2 heads romaine lettuce, chopped
  7. 1 large tomato, diced
  8. 1 cup corn
  9. 1 15 oz can black beans, drained
  10. 2 cucumbers, diced
  1. 2/3 cup mayo
  2. 1/3 cup buttermilk, sour cream, or nonfat greek yogurt
  3. 2 tbsp milk
  4. 2 tbsp fresh cilantro, finely chopped
  5. 2 tbsp lime juice
  6. 2 tsp white vinegar
  7. 1 tsp granulated sugar
  8. 1 garlic clove, finely mined
  9. 1/2 tsp salt
  10. 1/8 tsp cayenne pepper
  11. 1/8 tsp black pepper
  12. 1/4 tsp ground cumin
  13. 1/4 to 1/3 cup BBQ sauce
  14. extra BBQ sauce for drizzling
Cherry on my Sundae

For complete recipe visit Erins Food Files

Spinach artichoke breadsticks
Yields 16
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Total Time
1 hr 45 min
Total Time
1 hr 45 min
  1. 1 tbsp yeast
  2. 1/2 cup warm water (between 105-115 degrees F)
  3. 3 tbsp melted butter
  4. 2 tsp olive oil
  5. 1 tbsp sugar
  6. 2 cups flour
  7. 1/2 tbsp garlic salt (or regular salt)
  8. 4 oz softened cream cheese
  9. 3 tbsp sour cream
  10. 1/4 cup mayo
  11. 7.5 oz jar of artichokes, chopped
  12. 2 cups chopped fresh spinach
  13. 1/4 cup chopped onion
  14. 2 cloves minced garlic
  15. 2 cups shredded mozzarella cheese, divided
  16. 1/2 tsp smoked paprika
  17. 1/2 tsp salt
  18. 1/4 tsp pepper
Cherry on my Sundae

For complete recipe visit Yammies Noshery


**Helpful tips and common mistakes

If you are following this menu plan, you should start by making the dough for the bread since it takes the longest to prepare. 
When you are dissolving the yeast, I waited for at least 5 minutes or until I saw the yeast foaming on the top; this way, I knew for sure that the yeast has been activated. When it was time to mix with the dough hook, I let it mix just until the dough came together, which was less than 10 minutes. 
Now, I had quite a dilemma with this bread. I multiplied this recipe by 16 and made four separate batches of dough. Three of them ended up like below, elastic, a bit tough, and dry. The fourth was softer but still elastic and dry, but not as much. 
spinach artichoke breadsticks
After the first 30 minutes, I checked on the dough and saw only one had risen! The other three had remained the same. I wanted to see if this recipe still worked so I continued to follow the directions. In order to get the bread in the right shape, I had to roll it out to a rectangle. The second time, the bread slightly rose but not significantly so.
After putting the topping, I was skeptical but baked the dough anyways; I’ve come this far, might as well keep going right? The one dough that did rise came out beautifully. Surprisingly enough, the other three came out just as nice, just perhaps not as high. After tasting the two, I found no difference. The density was the same, texture the same, flavor the same. I can’t tell you why my bread didn’t proof, but I can tell you, if this also happens to you just keep going! You may end up with a bread better than you think!
spinach artichoke breadsticks
Speaking honestly now, even though the bread wasn’t disastrous, I can’t say this was the best I’ve made. The topping is delicious, similar to a spinach and artichoke dip; however, the bread itself could be lighter and softer. It was more of a bread with a topping than an actual bread stick. Many people did come up for second helpings of the bread so it’s safe to say that people did enjoy it. Next time, I would keep the recipe for the topping and try it on a pizza dough. 
spinach artichoke breadsticks
spinach artichoke breadsticks
Now time for the meat! While your bread is proofing, get your meat going! The seasoning is kept simple since the dressing is the main star of the dish. You can also choose to broil the flank steak for about 5-7 minutes, depending on the thickness, or even grill the meat.
bbq steak

Ideally, you want to cook the flank steak until medium-rare, no more than medium. Flank steak is a lean meat so it will be tough if cooked well-done. Unfortunately, the people here insist on their meat well done, so I must cook to please. 

Remember to let your meat rest after it is done cooking. This allows the meat to keep its juices. Slice against the grain, or opposite the direction of the lines of the meat.

bbq steak
For the salad dressing, I did add triple the amount of cilantro, did 1/3 cup of BBQ sauce and used plain yogurt.
If you want to make these salads ahead, do as we did and plate all the vegetables. When it’s time to serve, arrange the meat on top and drizzle with the salad dressing and BBQ sauce. (That’s only about 1/2 of the dishes we had to make!)
bbq steak salad
What a great meal! I absolutely love love love this salad dressing. It reminds me of the BBQ salad from CPK, but possibly even better. You can change up the vegetables and topping for this salad as well. Chicken can replace the steak, and chopped avocadoes, fresh jicama, shredded carrots can all be added. I can honestly say I can eat this salad everyday. So good!
bbq steak salad

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1 Comment

  1. thanks for sharing…very nice and interesting post.

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