Steak Salad

35 ingredients
9 steps

Ingredients

  • 2 whole Rib-eye Or Strip Steaks, Extra Fat Trimmed
  • _____
  • FOR THE DRESSING/MARINADE:
  • 3/4 cups Canola Oil
  • 3 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Balsamic Vinegar
  • 1 Tablespoon Worcestershire Sauce
  • 2 Tablespoons Soy Sauce
  • 1 teaspoon (additional) Soy Sauce
  • 2 Tablespoons Lime Juice
  • 2 Tablespoons Sugar
  • 3 cloves Garlic, Peeled
  • 1 Tablespoon Minced Fresh Ginger
  • 1/2 teaspoons Hot Chili Oil
  • 1 teaspoon Kosher Salt
  • Lots Of Freshly Ground Black Pepper
  • _____
  • FOR THE ONION STRINGS:
  • 2 whole Onions, Sliced As Thin As Possible
  • 2 cups Buttermilk
  • 2 cups Flour
  • 1 Tablespoon Salt
  • 1/2 teaspoons Cayenne Pepper
  • 1 quart Canola Oil
  • Black Pepper To Taste
  • _____
  • FOR THE CANDIED PECAN BITS:
  • 1/2 cups Pecans, Chopped
  • 1 cup Sugar
  • 2 Tablespoons Water
  • _____
  • FOR THE SALAD:
  • Lettuce Mix: Romaine, Arugula, Watercress, Raddiccio, Etc.
  • Small Grape Tomatoes
  • 3/4 cups Crumbled Blue Cheese

Directions

  1. 1
    To make the dressing/marinade, combine all ingredients in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
  2. 2
    Place steak in a plastic zipper bag. Pour in half the marinade and seal. Refrigerate and marinate for at least two hours.
  3. 3
    Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
  4. 4
    Make the candied pecans: Spread pecans on a baking mat or sheet of waxed paper. Add sugar and water to a small saucepan or skillet over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans (may not need all of mixture) and quickly stir/poke with a fork to evenly distribute mixture all over pecans. Allow to cool completely.
  5. 5
    Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove to a paper towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
  6. 6
    Grill (or sautee) the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest. Slice steak against the grain in thin slices.
  7. 7
    In a large bowl, add lettuce mix, blue cheese, and cherry tomatoes. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to combine.
  8. 8
    Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes, and pecans on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
  9. 9
    Serve immediately. Yum!

Products Matching These Ingredients

Sobe, fruit strip snacks, mango, pineapple

Sobe, Healthy Food Brands Llc

D NOVA 4

Chicken breast with rib meat in sauce, lemon pepper

Spartan

B NOVA 4

Chicken breast with rib meat, sun dried tomato & herb sauce

Spartan

B NOVA 4

Crispy Chicken Sliders With Rib Meat

Giant Eagle

C NOVA 4

Organic fruit strip, strawberry

Giant Eagle

C NOVA 4

Organic fruit strip, raspberry

Giant Eagle

C NOVA 4

Black-eye peas

B NOVA 3

Swordfish steaks

A NOVA 1

Yellowfin tuna steaks

A NOVA 1

Black eye peas

A

14 pure beef sandwich steaks

D NOVA 1

Black eye peas & andouille in tomato gravy

B NOVA 4

More Recipes to Try

Mexican Pot Roast

13 ingredients

Fluffy Souffle Cups with 1 Egg

7 ingredients

Tex-Mex Mixed Crunchy Fry

22 ingredients

Last-Minute Meatball Sandwich

6 ingredients

Shio-koji Soboro

5 ingredients

Umbrian Potato Cake with Prosciutto and Sheep's Cheese

5 ingredients

Easy Udon Carbonara

11 ingredients

So Simple, So Good: Grilled Skirt Steaks With Barbecued Bread Salad

15 ingredients

Indulgence in a Mug

3 ingredients

Apple & Peanut Butter

3 ingredients

Minted Zucchini Patties (Kolokithokeftes)

9 ingredients

Ciuffetti with Porcini Mushrooms

8 ingredients