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Steak Salad with Maple Balsamic Vinaigrette
Steak Salad with Maple Balsamic Vinaigrette is a feast for the eyes and stomach! This restaurant-quality salad is loaded with dried cherries, crispy shallots, candied pecans, and goat cheese.
👥 2 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●whisk
- ●oven
- ●pan
- ●skillet
- ●cutting board
📝 Preparation Steps
1
Place a silpat or piece of parchment paper on the counter then set aside. Add the brown sugar, maple syrup, and butter to a small saucepan then turn the heat to medium and stir until the mixture is melted and bubbly. Add the pecans then cook while stirring until the sugar starts to crystalize and adhere to the pecans, ⏱️ 2-4 minutes. Scrape the pecans onto the parchment paper or silpat then spread them out, sprinkle with salt, and cool completely. Can be made up to 3 days ahead of time — store in an airtight container with a lid on the counter.
brown sugar1 Tablespoon
2
Add the ingredients to an airtight container with a lid or a small bowl then shake or whisk to combine. Refrigerate until ready to use. Can be made up to 5 days ahead of time — store in an airtight container with a lid in the fridge.
3
If your steaks are thicker than 1-1/2”, and/or you want them cooked medium-well to well-done, preheat the oven to 400 degrees. If your steaks are less than 1-1/2” and/or you want them cooked anywhere from rare to medium, you can skip this step.
4
Meanwhile, line a plate with paper towels then set aside. Add 1/4 cup oil to a large (10-12”) oven-safe, preferably cast iron skillet then place it over medium-high heat. Once the oil is hot, add half the shallots then pan fry until golden brown (NOT dark brown), ⏱️ 2-3 minutes, stirring often with tongs. Transfer the fried shallots to the prepared plate then sprinkle with salt. Repeat with the remaining shallots then drain out the excess oil from the skillet and return it over heat that's a touch below high.
large shallots (thinly sliced then separated into rings)2
5
Place the seasoned steaks inside the hot skillet then sear for ⏱️ 3 minutes. Flip then lower the heat slightly and sear for ⏱️ 2 minutes on the second side for rare, ⏱️ 3 minutes for medium-rare, or ⏱️ 4 minutes for medium (see temperature doneness guide below). Remove the steaks to a cutting board then let them rest for ⏱️ 10 minutes before slicing against the grain.
6
Place the seasoned steaks inside the hot skillet then sear for ⏱️ 3 minutes. Flip the steaks then place the entire skillet into the oven and roast for ⏱️ 4-8 minutes or until your desired level of doneness is reached. Remove the steaks to a cutting board then let them rest for ⏱️ 10 minutes before slicing against the grain.
7
Divide the lettuce between two plates then top with the sliced steak, candied pecans, fried shallots, dried cherries, and dollops of goat cheese. Drizzle with Maple Balsamic Vinaigrette then serve.
large shallots (thinly sliced then separated into rings)2goat cheese (crumbled)2 oz
Nutrition Facts
calories
1413 kcal
fat Content
115 g
serving Size
1 serving
fiber Content
5 g
sugar Content
28 g
sodium Content
304 mg
protein Content
57 g
trans Fat Content
0.1 g
cholesterol Content
201 mg
carbohydrate Content
40 g
saturated Fat Content
29 g
unsaturated Fat Content
79 g
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