- ---Dressing and 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:
- Mrs. Cubbisons Crispy Onion
- ---Candied Pecan:
- • 1/2 cup Pecans, Chopped
- • 1 cup Sugar
- • 2 Tablespoons Water
- • Lettuce Mix: Romaine, Arugula, Watercress, Raddiccio
- • Small Grape Tomatoes
- • 3/4 cups Crumbled Blue Cheese
When it comes to cooking, there is no standard way of cooking or preparing things. You can use any ingredient you want and you can vary the way it is cooked or prepared. Take for example steak salad. When it comes to salad, you can put together your preferred greens, add a little cheese, throw in some nuts if you want and use whatever type of meat you have in your fridge. Any dressing is a good choice for a salad as long as it suits your taste.
This version of steak salad is inspired by Dave and Busters. You can prepare this on a weekend dinner or whenever there are leftover steaks on your fridge. The recipe was taken from the Pioneer Woman website. It would take around 20 minutes to prepare and cook (if not using leftover steak).
1. Combine all dressing/marinade ingredients in a mason jar. Shake vigorously. Add seasoning to taste.
2. Marinate the steak/meat by placing it inside a zipper bag. Pour half the dressing/marinade mixture and seal bag. Shake vigorously. Refrigerate for a minimum of two hours.
3. Slice the onions thinly. Soak in buttermilk for an hour or more.
4. Cook sugar and water in medium heat for around 5 to 6 minutes or until mixture turns clear amber. Spread pecans on wax paper or baking mat. Pour over the mixture coating the pecans completely. Let it cool. Chop into smaller bits.
5. To make the onion strings combine flour, salt and cayenne pepper. Dredge the onion strips in the mixture. Fry until golden brown.
6. Grill steak or any chosen meat over medium high heat for two minutes on each side. Remove from heat. Slice in thin slices.
7. Combine all salad ingredients in a large salad bowl. Add dressing according to preference. Toss to combine. Add candied pecans before the last toss.
8. Serve salad with steak slices on top. Top with onion strings. Serve immediately.
You can use rib-eye, steak strips or KC strip. You may also substitute with sirloin or flank steak. Make sure to trim all excess fat before adding to your steak salad. Pecans can be substituted with any candied nuts such as walnut or almond.