Monday, August 8, 2011

steak salad


When I first saw this recipe by the Pioneer Woman my mouth immediately started watering!  Last night I was in the mood for steak, so I opted to try my hand at P-dub's "big steak salad" and I must say it hit the spot!  Not exactly a "light" salad, but very very tasty!

 Ingredients:
Greens
Grape Tomatoes
Gorgonzola or Blue Cheese crubles
Rib-eye or Strip Steak

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
 
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

Preparation:
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 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 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!





















Thank you P.W. for another great recipe!

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