Steak Salad

Prep Time: 1Minute
Cook Time: 20 Minutes
Difficulty: Easy

Ingredients

■2 whole Rib-eye Or Strip Steaks, Extra Fat Trimmed

FOR THE DRESSING/MARINADE:

■¾ 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
■½ teaspoons 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
■½ teaspoons Cayenne Pepper
■1 quart Canola Oil
■Black Pepper To Taste

FOR THE CANDIED PECAN BITS:

■½ cups Pecans, Chopped
■1 cup Sugar
■2 Tablespoons Water

FOR THE SALAD:
■Lettuce Mix: Romaine, Arugula, Watercress, Raddiccio, Etc.
■Small Grape Tomatoes
■¾ cups Crumbled Blue Cheese

Preparation Instructions

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!

http://thepioneerwoman.com/cooking/2010/10/big-steak-salad/