Mix all the ingredients in a bowl, and mix. Pour 1/2 of the marinade/dressing into a Ziplock bag and add the rib eye steaks.
Let it sit in the fridge for 2-3 hours. Reserve the rest in a small mason jar in the fridge to serve on your salad later.
Onion Rings
Line a baking sheet with paper towels; set aside. Place onion rings in a large bowl of ice water for 10 minutes; drain and pat dry.
In a large bowl, whisk together flour, cornstarch, baking powder, salt, and seltzer.
In a heavy 5 qt. pot or deep fryer, heat oil on high until it reaches 375 degrees.
Working in seven to eight batches, place onions in batter, using your fingers to lift out, letting excess drip off. Carefully place in oil, making sure not to overcrowd the pot. Cook until golden brown, 2 to 3 minutes.
Transfer rings to prepared baking sheet, and season with salt. Keep aside until ready to serve on top of the salad.
Salad
Grill (or Sautee) the steak over medium-high heat until cooked to your desired color. We like medium/medium rare. Remove from heat and allow to rest for 10 minutes. Slice steak against the grain in thin slices.
In a large bowl, add lettuce, spring mix, blue cheese, carrots, celery, green onion, cabbage, and tomato. Add a little dressing and toss to combine. Leave the rest of the dressing on the side, so people can add more if needed.
Place a large serving of salad on each plate. Make sure you get plenty of all the garnish! To me, they are the best part! Add half a steak to the top of every plate, then top the steak with onion strings.
Serve right away, or let it sit a room temp for a little bit. I don’t mind eating the steak cold, but others might.
Notes
The prep time includes 2 hours for the steak to marinade.*Dressing recipe revised from Pioneer Women