Steak Salad with Maple Balsamic Vinaigrette

a plate of steak salad with dried cherries cherries and pecans

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.

Prep Time 10

Cook Time 30

Total Time 40

Course Salad

Cuisine American

Keyword gluten free

Method Grilling

Servings

Calories 1413kcal

Ingredients

1/4 cup extra virgin olive oil plus an extra drizzle
2 large shallots thinly sliced then separated into rings
2 8-10oz strip steaks trimmed of excess fat, see notes
salt and pepper
5 oz mixed greens
1/4 cup dried cherries
2 oz goat cheese crumbled

For the Candied Pecans:

1 Tablespoon brown sugar
1/2 Tablespoon pure maple syrup
1/2 Tablespoon butter
1/2 cup pecan halves
pinch of salt

For the Maple Balsamic Vinaigrette:

1/4 cup extra virgin olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon pure maple syrup
2 teaspoons finely minced shallot
1 teaspoon Dijon mustard
1 clove garlic pressed or finely minced
salt and pepper

Instructions

For the Candied Pecans:

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.

For the Maple-Balsamic Vinaigrette:

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.

For the Steaks:

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.

For the Fried Shallots:

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.

For ~1-1/4" steaks cooked from rare to medium:

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.

For steaks thicker than 1-1/2”, or steaks cooked from medium-well to well-done:

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.
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.

Notes

You can use ribeye steaks instead of strip steaks if you prefer — cook the same way as strip steaks.
Internal temperature doneness guide:
- Rare: 125 degrees degrees
- Medium-rare: 135 degrees
- Medium: 145 degrees
- Medium-well: 150 degrees
- Well done: 160 degrees

Nutrition