Steak Salad with Maple Balsamic French dressing is a feast for the eyes and abdomen! This restaurant-quality salad is loaded with dried cherries, crispy shallots, candied pecans, and goat cheese.

Just lately a reader emailed to share they weren’t a lot of a griller and requested if I had any stovetop steak recipes. I did the finger interlace factor the place you flip your fingers round and crack your knuckles then wiggled my fingers earlier than I started my reply.

That’s to say, YES, I do have a number of pan-seared and pan-roasted steak recipes, and my Steak Salad with Maple Balsamic French dressing is among the highest. This restaurant-quality, hearty steak salad is loaded with dried cherries, crispy shallots, candied pecans, and goat cheese.

It’s an opulent feast that’s exploding with taste!

Stovetop Steak — No Grill Required

Being the great Midwesterner that I’m, steak is one in all my very favourite meals. Few issues rival a Excellent Grilled Steak however tromping by way of three toes of snow as a way to grill a steak isn’t very interesting in the course of the season that shall not be named. Or perhaps you don’t have a grill, or simply don’t choose that technique.

Drawback solved with my straightforward stovetop technique for cooking steak that ends in tender, juicy beef. Mixed with luscious toppings it creates a restaurant-worthy salad that’s excellent for entertaining, holidays (Father’s Day and Valentine’s Day are protruding in my thoughts), or a particular meal at house with good firm.

Glass of crimson wine non-obligatory, however extremely beneficial!

Steak Salad Elements

Let’s define the very best steak salad elements actual fast so we all know what we’re diving into!

• Steak: I like to recommend strip steaks or ribeye steak for this hearty steak salad. Extra on this under.
• Candied Pecans: are made in 5 minutes in a pot on the range with only a few components. They add an irresistible, candy + salty crunch to the salad. Be happy to make use of store-bought if that’s simpler.
• Crispy Shallots: are one in all my secret weapons for including decadent taste to salads. Not like onion rings, they require no breading nor deep fats frying to develop into crispy. If crispy shallots simply aren’t your factor, thinly sliced crimson onion is a good swap!
• Dried Cherries: add a sweet-tart chew to every chunk. Dried cranberries are an excellent substitute.
• Goat Cheese (chevre): provides tanginess and creaminess to the salad. I really like experimenting with totally different flavors — honey, garlic-herb, and truffle goat cheese are all improbable on this salad. Montchevre has nice merchandise which might be available at most grocery shops. If goat cheese isn’t your factor, crumbled blue cheese or feta cheese could be tasty too.
• Maple Balsamic Dressing: a handful of on a regular basis components creates probably the most luuuuscious selfmade steak salad dressing. So good you’ll wish to eat it with a spoon!
• Lettuce: I’m putting this final as a result of it’s actually only a automobile for all these superior toppings. That stated, use what you’re keen on. I normally go together with blended greens however hearty romaine lettuce, an arugula lettuce combine, or child spinach are all nice selections!

What Kind of Steak to Use

Filet Mignon is nice to pan-roast then eat with a knife and fork. It’s so tender and expensive that I wish to pair it with mashed potatoes and a roasted vegetable as a way to actually let the steak shine. Skirt steak and flank steak additionally sear up effectively in a skillet on the range however will be on the costly aspect.

That stated, for steak salads I usually select both strip steaks or ribeyes. Each are all-around strong steak selections that may be cooked shortly and simply.

• Strip steaks: in the event you think about a T-bone steak in your thoughts, the smaller aspect is the tenderloin, which will be lower/trimmed into filet mignon, whereas the longer aspect is the strip steak. Generally referred to as a “New York Strip”, it’s an excellent on a regular basis steak.
• Ribeye steaks: come from the highest, front-end rib part of a cow and are one in all my very favourite cuts of beef. Ribeyes usually have nice marbling (ie numerous taste and tenderness) and can be a bit expensive so refill in the event you see them on sale. Whereas I like to serve a ribeye merely, equally to a filet, it slices up effectively and provides tons of taste to salads.

No matter in the event you select strip steaks or ribeyes to make use of on this salad, the cooking technique is similar. The photographs you see listed here are strip steaks.

Ideas for Success

Maintain these few suggestions in thoughts for making certain your stovetop steak for salad comes out excellent, each time!

1. Marbling: search for steaks which have good marbling, which is fats working by way of the meat. This provides taste and usually signifies a extra tender lower of beef. In the event you can’t discover a steak with good marbling, make sure you slice it thinly and in opposition to the grain after cooking — you’ll nonetheless get nice outcomes.
2. Thickness: whether or not I’m cooking a strip steak or ribeye in a pan on the range or on the grill, I like them to be at the very least 1″ thick, and ideally 1-1/2″ thick.
3. Pan: pan-seared steak is finest cooked in an excellent scorching pan and forged iron is my #1 selection for getting a scrumptious golden brown crust on the skin. Right here’s a improbable budget-friendly forged iron skillet, or enameled cast-iron skillet.
4. Relaxation: a very powerful factor to do after cooking steaks is to LET THEM REST. In the event you slice them too quickly all of the juices will run out and also you’ll be left with dry, powerful beef. Dislike! After cooking to your most well-liked degree of doneness, switch the steaks to a slicing board then allow them to sit undisturbed for at the very least 10 minutes earlier than thinly slicing in opposition to the grain.

Alright, let’s get you a few of this epic steak salad!

Attempt This Hearty Salad

Make this Steak Salad Recipe

Step 1: Make the Maple Balsamic Dressing

I’m telling you — this dressing is liquid gold. SO GOOD! To a jar with a decent becoming lid, or small bowl, add the next components then shake or whisk to mix:

• Further virgin olive oil
• Balsamic vinegar
• Pure maple syrup
• Minced shallots
• Dijon mustard
• Contemporary garlic
• Salt and pepper

Be happy to zap the dressing with an immersion blender in the event you choose an especially easy dressing, in any other case it’s good to go.

• Tip: make the dressing as much as 5 days prematurely. It will get higher and higher because it sits within the fridge.

Step 2: Make the Candied Pecans

Candied pecans are life and by chance they’re SO straightforward to make. Merely soften butter, brown sugar, and a drizzle of pure maple syrup in a pan on the range over medium warmth.

As soon as the combination begins effervescent add pecan halves the stir and prepare dinner for 2-3 minutes or till the sugar combination begins to stick to the pecans. Watch out to not burn the nuts.

Scrape the candied pecans onto a chunk of parchment paper or a silpat then sprinkle with salt and allow them to cool. Voila, candied pecans — really easy, proper?

• Tip: make the candied pecans as much as 3 days forward of time. After cooling utterly, retailer in an air-tight container on the counter.

Step 3: Make the Crispy Shallots

Crispy shallots are like mini onion rings besides higher since you don’t have to batter nor deep fats fry them.

Thinly slice a pair giant shallots then separate the slices into rings.

Subsequent warmth further virgin olive oil in a big, forged iron pan over medium-high warmth. As soon as the oil is scorching, add half the shallots then pan fry them, stirring nearly continuously with tongs, till they’re golden brown — NOT darkish brown. Darkish brown shallots will style burnt.

• Tip: Add a shallot ring to the oil to check the temperature — if it sizzles, you’re good to go. If it doesn’t, hold pre-heating the oil.

Switch the shallots to a paper towel-lined plate to empty then sprinkle with salt. Pan fry the second batch of shallots then drain, sprinkle with salt, and put aside.

Shallots = finished!

Step 4: Trim, Season, then Cook dinner the Steak

Time for the principle occasion — the steak!

These are 10oz strip steaks (aka New York Strip Steak) which might be ~1-1/4″ thick. I like to depart them out on the counter for 20 minutes or so to take away the chilliness from the fridge.

If I’m grilling steak I usually go away any extra fats across the meat in place, however after I’m pan-searing them I wish to trim off the surplus fats. In any other case it spits whereas cooking and might make a large number.

Drizzle the trimmed steaks with a little bit of further virgin olive oil on either side then season liberally on either side with salt and black pepper. Use a bit extra salt than you suppose it is best to. Belief me!

Drain out the surplus oil from pan-frying the shallots then flip the warmth underneath the skillet as much as a contact under excessive. As soon as the pan is extraordinarily scorching, place the seasoned steaks inside then sear for 3 minutes. No touching!

Flip the steaks then flip the warmth down barely and prepare dinner for two minutes on the opposite aspect for uncommon steak, 3 minutes for medium-rare, or 4 minutes for medium doneness. In the event you’re utilizing an instant-read digital thermometer, listed here are inner steak temperatures for doneness:

• Uncommon: 125 levels levels
• Medium-rare: 135 levels
• Medium: 145 levels
• Medium-well: 150 levels
• Nicely finished: 160 levels

Be aware: In case your steaks are thicker than 1-1/2″ AND/OR you need them cooked medium-well to well-done, place all the skillet right into a 400 diploma oven for 4-8 minutes to complete cooking after flipping the primary time. That means, sear for 3 minutes, then flip and place all the pan within the oven for 4-8 minutes.

Step 5: Relaxation the Steaks.

Take away the steaks to a slicing board then allow them to relaxation for 10 minutes earlier than thinly slicing in opposition to the grain, or slicing into bite-sized items. Slide the steak over two beds of lettuce then add a plethora of candy, savory, creamy, and crunchy toppings.

Translation: dried cherries or dried cranberries, selfmade candied pecans, dollops of goat cheese, and the crispy shallots. Drizzle on the selfmade dressing then dig in!

I hope you’re keen on each final chunk of this entertaining-worthy, tremendous particular, completely scrumptious Steak Salad with Maple Balsamic French dressing dressing — take pleasure in!

Extra Entertaining-Worthy Salads

Steak Salad with Maple Balsamic French dressing

Description

Steak Salad with Maple Balsamic French dressing is a feast for the eyes and abdomen! This restaurant-quality salad is loaded with dried cherries, crispy shallots, candied pecans, and goat cheese.

Elements

• 1/4 cup further virgin olive oil + an additional drizzle
• 2 giant shallots, thinly sliced then separated into rings
• 2, 8-10oz strip steaks, trimmed of extra fats (see notes)
• salt and pepper
• 5oz blended greens
• 1/4 cup dried cherries
• 2oz 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 French dressing:
  • 1/4 cup further virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon pure maple syrup
  • 2 teaspoons finely minced shallots
  • 1 teaspoon dijon mustard
  • 1 clove garlic, pressed or very finely minced
  • salt and pepper

Instructions

1. For the Candied Pecans: place a silpat or piece of parchment paper on the counter then put aside. Add the brown sugar, maple syrup, and butter to a small saucepan then flip the warmth to medium and stir till the combination is melted and bubbly. Add the pecans then prepare dinner whereas stirring till the sugar begins to crystalize and cling to the pecans, 2-4 minutes. Scrape the pecans onto the parchment paper or silpat then unfold them out, sprinkle with salt, and funky utterly. Will be made as much as 3 days forward of time — retailer in an hermetic container with a lid on the counter.
2. For the Maple-Balsamic French dressing: add the components to an hermetic container with a lid or a small bowl then shake or whisk to mix. Refrigerate till prepared to make use of. Will be made as much as 5 days forward of time — retailer in an hermetic container with a lid within the fridge.
3. For the steaks: In case your steaks are thicker than 1-1/2”, and/otherwise you need them cooked medium-well to well-done, preheat the oven to 400 levels. In case your steaks are lower than 1-1/2” and/otherwise you need them cooked wherever from uncommon to medium, you’ll be able to skip this step.
4. Let the steaks sit on a slicing board for 10-20 minutes to take away the chilliness from the fridge then drizzle the tops with a bit further virgin olive oil and rub into the meat. Season generously with salt and pepper then flip the steaks and rub oil on and season the second aspect. Set steaks apart.
5. For the fried shallots: In the meantime, line a plate with paper towels then put aside. Add 1/4 cup oil to a big (10-12”) oven-safe, ideally forged iron skillet then place it over medium-high warmth. As soon as the oil is scorching, add half the shallots then pan fry till golden brown (NOT darkish brown), 2-3 minutes, stirring typically with tongs. Switch the fried shallots to the ready plate then sprinkle with salt. Repeat with the remaining shallots then drain out the surplus oil from the skillet and return it over warmth that is a contact under excessive.
6. For ~1-1/4″ steaks cooked from uncommon to medium: place the seasoned steaks inside the new skillet then sear for 3 minutes. Flip then decrease the warmth barely and sear for two minutes on the second aspect for uncommon, 3 minutes for medium-rare, or 4 minutes for medium (see temperature doneness information under). Take away the steaks to a slicing board then allow them to relaxation for 10 minutes earlier than slicing in opposition to the grain.
7. For steaks thicker than 1-1/2”, or steaks cooked from medium-well to well-done: place the seasoned steaks inside the new skillet then sear for 3 minutes. Flip the steaks then place all the skillet into the oven and roast for 4-8 minutes or till your required degree of doneness is reached. Take away the steaks to a slicing board then allow them to relaxation for 10 minutes earlier than slicing in opposition to the grain.
8. Divide the lettuce between two plates then prime with the sliced steak, candied pecans, fried shallots, dried cherries, and dollops of goat cheese. Drizzle with Maple Balsamic French dressing then serve.

Notes

• You need to use ribeye steaks as a substitute of strip steaks in the event you choose — prepare dinner the identical approach as strip steaks.
• Inside temperature doneness information:
• Uncommon: 125 levels levels
• Medium-rare: 135 levels
• Medium: 145 levels
• Medium-well: 150 levels
• Nicely finished: 160 levels

This recipe is courtesy of Iowa Woman Eats, http://iowagirleats.com.

Pictures by Ashley McLaughlin