In a perfect world, this salad would consist of a heap of candied pecans and steak. That’s it. Unfortunately, that would be frowned upon. This salad is all homemade and stupid easy to make, not to mention absolutely delicious. I highly recommend doubling (or even tripling, hey no judgement here) the candied pecans and bringing them to any get-togethers or holiday parties; or just shamefully eat them in your bed late at night because they are THAT good.
Photography by Sophie Marie Creative
- 1 ribeye steak; about 10 ounces
- 1 ounce soft goat cheese (I used a garlic and herb goat cheese)
- 2 heaping cups mixed greens
- 1 red onion; thinly sliced
- 1 cup white vinegar
- 3 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup chopped pecans
- 1 egg white
- 1 tablespoon brown sugar
- 1/2 tablespoon sugar
- 1 tablespoon dijon mustard
- 1/2 cup balsamic vinegar
- 1 tablespoon sugar
- 1/4 teaspoon salt (use as much or as little as you like)
- 1/4 cup olive oil
- Put the red onions in a heat safe jar.
- Heat the vinegar over medium high heat and add the sugar and salt. Once dissolved and boiling, pour the vinegar mixture over the onions and let them cool. Once cooled put on the lid, shake, and refrigerate, ideally overnight before eating.
- Preheat the oven to 300 degrees.
- Mix all of the pecan ingredients together and spread them out on a baking sheet sprayed with cooking spray. Bake for 15-20 minutes until golden and crisp, stirring them halfway through.
- Put all of the dressing ingredients in a jar with a lid or a bowl using a whisk. Shake or whisk until the dressing is well combined.
- Bring the steak to room temperature before cooking.
- Heat a grill pan over medium high heat (if you don’t have a grill pan you can use a regular pan or cook it on an outdoor grill).
- Pat the steak dry with a paper towel and season both sides with salt and pepper.
- Spray the pan with cooking spray and cook the steak for 2-3 minutes per side depending on how thick your steak is and how you want it cooked. Allow the steak to cool at least 5 minutes before slicing.
- Assemble the salad by tossing the the mixed greens, goat cheese, pecans, and onions together then top with the steak and drizzle with the vinaigrette.