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–+ servings

Steak Salad with Goat Cheese Dressing

Rachel Riesgraf
Steak grilled to perfection and served over a bed of crisp mixed greens with candied pecans, tart green apples, grapes and homemade spicy goat cheese dressing!
4 stars
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Lunch/Dinner
Servings 4 Servings

Ingredients
  

  • 2 steaks strip or top sirloin
  • Salt & pepper to taste
  • Mixed greens or preferred lettuce
  • 1-2 granny smith apples thinly sliced or diced
  • 1 cup red grapes halved
  • ¼ purple onion halved and thinly sliced
  • 1 red or green jalapeno thinly sliced or diced (optional)
  • 2 ounces goat cheese crumbled

Candied Pecans:

  • 1 cup pecans
  • 1 tablespoon butter
  • ¼ cup sugar

Goat cheese dressing:

  • ¼ cup milk
  • ¼ cup sour cream or plain yogurt
  • 1 tablespoon mayo
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon juice
  • ½ teaspoon Worcestershire
  • 1 ½ teaspoons sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1 jalapeno diced (optional)*
  • 2 ounces goat cheese crumbled

Instructions
 

  • About 30 minutes before cooking, remove steaks from the refrigerator and let sit at room temperature.
  • Prepare candied pecans and spicy goat cheese dressing while steaks warm up a bit.

Candied Pecans:

  • Melt butter in a medium non-stick skillet over medium heat. Add sugar and pecans and stir together. Cook for 5 minutes until nuts are coated, stirring frequently.
  • Immediately transfer pecans to a sheet of parchment paper and spread out flat. The nuts harden almost instantly. Let cool then break apart.

Spicy goat cheese dressing:

  • Add milk, sour cream, mayo, vinegar, lemon juice, Worcestershire, sugar, garlic powder, onion powder, salt, and jalapenos to a pint jar and shake vigorously or whisk well in a bowl.
  • Lightly shake in (or mix in) goat cheese.

Cooking the steaks:

    Grill:

    • Heat grill to high.
    • Blot steaks dry with paper towels. Brush both sides of steaks with oil and season well with salt and pepper.
    • Place steaks on the grill and cook 4-5 minutes until seared. Turn steaks over and grill another 5-7 minutes for medium(155° F) or 8-10 minutes for medium-well (165° F).
    • Remove from grill and lightly tent with foil. Let rest for 5 minutes before slicing.

    Stovetop/oven:

    • Preheat oven to 425° F and geat a large oven-safe skillet over medium-high heat.
    • Blot steaks dry with paper towels. Brush both sides of steaks with oil and season well with salt and pepper.
    • When skillet just begins to smoke, place steaks in skillet. Cook on both sides for 2-3 until seared.
    • Transfer skillet to preheated oven. Cook for about 7 minutes for medium (155° F) and about 9-10 (165° F) minutes for medium-well.
    • Remove from grill and lightly tent with foil. Let rest for 5 minutes before slicing.

    Serving:

    • Top lettuce with apples, grapes, onion, jalapeno, candied pecans, crumbled goat cheese, and sliced steak. Drizzle with spicy goat cheese dressing.
    • Devour! 

    Notes

    1. If you don’t have an oven-safe skillet, once you’ve seared the steak on the stovetop, transfer to an oven-safe baking dish to finish cooking.
    2. *Remove jalapeno seeds and membranes if you want the dressing less spicy, or omit altogether.

    Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.

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