Steak Salad - Thepioneerwoman.com

Ingredients - Serves 4

• 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 teaspoon 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 teaspoon Cayenne Pepper
• 1 quart Canola Oil
• Black Pepper To Taste
• _____
• FOR THE CANDIED PECAN BITS:
• 1/2 cup 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

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.

Place steak in a plastic zipper bag. Pour in half the marinade and seal. Refrigerate and marinate for at least two hours.

Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.

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.

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.

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.

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.

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.

Serve immediately. Yum!

**  This is amazing!  I have not done the candied pecans yet, but the onion straws are a must!  The dressing is delicious!  I also add carrots, cucumbers, crasins, and any other salad toppings I have on hand.