Steak Salad with Onion Rings
There are few things I love more than a big green salad with sliced grilled steak on top. I like to use leftover steak for this salad whenever available to make things easy. However, the steak in this recipe with the marinade is AMAZING!
Dovetailing Tip: Use the leftover steak from Meal 3, in place of cooking the steak.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 wholes | rib-eye or strip steaks, extra fat trimmed |
| _____ | |
| for the dressing/marinade: | |
| 3/4 cup | olive 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 wholes | 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 tomato | |
| 3/4 cup | 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!
Source: thepioneerwoman.com
