Steak salad with goat cheese, caramelized onions, and pecans
This is the salad I made up for J. for his birthday last week. It was very, very good (if I say so myself) and I wanted to share the recipe with you. (Plus, then it will be written down somewhere when I forget what I did.) This is also great for anyone who might have steak in their freezer, yet not enough to feed their family. It's a great way to stretch it.
Here's the recipe:
Steak (any cut, amount depends on how many you're feeding and/or how many steaks you have... we cooked three)
Romaine lettuce (figure one large head per four people)
Goat cheese (though blue cheese would be yummy, too... I used ~7 oz)
Pecans, about 1/4 cup
Grill the steak(s) ahead of time. We rubbed some seasoning rub that we had on them, but that's not necessary. When cooked, set aside to cool. Slice one or two onions (I did two) and saute in some olive oil. When they are starting to wilt and become translucent, add a couple of teaspoons of sugar. Continue to saute until the onions are brown and caramelized. Set these aside to cool.
Before serving, fill a salad bowl with enough romaine lettuce to feed your group. Crumble the goat cheese into the bowl. Crush the pecans into small bits and add. Add the onions as well. Dress the salad (recipe below) and toss. Slice the steak into thin strips (against the grain) and add to the top.
We used a mustard vinaigrette to dress it. This recipe is from The New Basics Cookbook
(one of my favorites).
1 TBSP Dijon mustard (we didn't have Dijon, so used hot mustard instead)
3 TBSP white wine vinegar
1 tsp dried tarragon
1/2 tsp salt
1/2 tsp ground black pepper (we halved this since the mustard was hotter than called for)
3/4 C olive oil
Place the mustard in a small bowl. Add the vinegar through pepper and whisk well. Slowly drizzle in the olive oil while whisking constantly until dressing is creamy. Makes 1 cup.
Here's the recipe:
Steak (any cut, amount depends on how many you're feeding and/or how many steaks you have... we cooked three)
Romaine lettuce (figure one large head per four people)
Goat cheese (though blue cheese would be yummy, too... I used ~7 oz)
Pecans, about 1/4 cup
Grill the steak(s) ahead of time. We rubbed some seasoning rub that we had on them, but that's not necessary. When cooked, set aside to cool. Slice one or two onions (I did two) and saute in some olive oil. When they are starting to wilt and become translucent, add a couple of teaspoons of sugar. Continue to saute until the onions are brown and caramelized. Set these aside to cool.
Before serving, fill a salad bowl with enough romaine lettuce to feed your group. Crumble the goat cheese into the bowl. Crush the pecans into small bits and add. Add the onions as well. Dress the salad (recipe below) and toss. Slice the steak into thin strips (against the grain) and add to the top.
We used a mustard vinaigrette to dress it. This recipe is from The New Basics Cookbook
(one of my favorites).1 TBSP Dijon mustard (we didn't have Dijon, so used hot mustard instead)
3 TBSP white wine vinegar
1 tsp dried tarragon
1/2 tsp salt
1/2 tsp ground black pepper (we halved this since the mustard was hotter than called for)
3/4 C olive oil
Place the mustard in a small bowl. Add the vinegar through pepper and whisk well. Slowly drizzle in the olive oil while whisking constantly until dressing is creamy. Makes 1 cup.
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