Sizzle & Crunch Steak Salad
Steak salad: master this flavorful recipe featuring juicy strip steak, crispy shallots, and a tangy maple balsamic vinaigrette. Ideal for a special dinner.
Ingredients
- 1 tablespoon brown sugar
- 1/2 tablespoon pure maple syrup
- 1/2 tablespoon butter
- 1/4 cup extra virgin olive oil
- 2 large shallots (thinly sliced then separated into rings)
- 2 8-10oz strip steaks (trimmed of excess fat)
- salt and pepper
- 5 oz mixed greens
- 1/4 cup dried cherries
- 2 oz goat cheese (crumbled)
Instructions
- Place a silpat or parchment paper on the counter. Add the brown sugar, maple syrup, and butter to a small saucepan. Turn heat to medium and stir until melted and bubbly. Add pecans, cook while stirring until sugar crystalizes and adheres, 2-4 minutes. Scrape pecans onto parchment, spread, sprinkle with salt, and cool completely.
- For the vinaigrette, add ingredients to an airtight container or small bowl. Shake or whisk to combine and refrigerate for at least 30 minutes.
- If steaks are thicker than 1-1/2", preheat oven to 400°F.
- Meanwhile, line a plate with paper towels. Add 1/4 cup olive oil to a large (10-12") oven-safe, preferably cast iron skillet over medium-high heat. Once hot, add half the shallots, pan fry until golden brown (NOT dark brown), 2-3 minutes, stirring often with tongs. Transfer to prepared plate, sprinkle with salt. Repeat with remaining shallots. Drain excess oil from skillet and return it over heat just below high.
- Place seasoned steaks inside the hot skillet. Sear for 3 minutes. Flip, lower heat slightly, and sear for 2 minutes for rare, 3 minutes for medium-rare, or 4 minutes for medium. Remove steaks to a cutting board, rest for 10 minutes before slicing against the grain.
- Divide the lettuce between two plates. Top with sliced steak, candied pecans, fried shallots, dried cherries, and dollops of goat cheese. Drizzle with Maple Balsamic Vinaigrette then serve.
Notes
- For the crispiest shallots, ensure your oil is hot enough before adding them, but don't overcrowd the pan. Fry in batches if necessary.
- Allow your steak to rest for at least 10 minutes after cooking. This crucial step lets the juices redistribute, resulting in a more tender and flavorful steak.
- To ensure food safety, cook steaks to an internal temperature of 145°F (63°C) for medium-rare, measured with a meat thermometer, followed by a 3-minute rest.
- Store leftover vinaigrette in an airtight container in the refrigerator for up to 5 days. Candied pecans can be stored at room temperature in an airtight container for up to 3 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Allow your steak to rest for at least 10 minutes after cooking. This crucial step lets the juices redistribute, resulting in a more tender and flavorful steak.
- To ensure food safety, cook steaks to an internal temperature of 145°F (63°C) for medium-rare, measured with a meat thermometer, followed by a 3-minute rest.
- Store leftover vinaigrette in an airtight container in the refrigerator for up to 5 days. Candied pecans can be stored at room temperature in an airtight container for up to 3 days. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.