Pioneer Woman Big Steak Salad

Pioneer Woman big steak salad turns juicy rib-eye, crispy onion strings and candied pecans into a hearty steakhouse dinner salad in 21 minutes plus marinating time. It's an easy steakhouse salad dinner for date night, Sunday supper or summer cookouts, and it's make-ahead friendly too.

Marinate the steak in half the dressing for at least two hours, because that soak is what gives the meat its tangy, savory flavor. Skip it and you get plain grilled steak sitting on dressed greens.

Soaking the onions in buttermilk before dredging them in cayenne flour gives you onion strings that fry up light and crisp instead of greasy. Candied pecans cooked to a dark amber then chopped into bits add a sweet crunch that plain nuts never give.

Pioneer Woman Big Steak Salad

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Course: SaladCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

1

minute

Cooking time

20

minutes

Calories

780

kcal

Rare sliced steak rests on crisp greens tossed with blue cheese and tomatoes, then gets piled high with crunchy onion strings. A little sweet vinaigrette ties it together.

Ingredients

• 2 whole Rib-eye Or Strip Steaks, Extra Fat Trimmed
  

• _____
  

• FOR THE DRESSING/MARINADE:
  

• 3/4 c. Canola Oil
  

• 3 tbsp. Red Wine Vinegar
  

• 1 tbsp. Balsamic Vinegar
  

• 1 tbsp. Worcestershire Sauce
  

• 2 tbsp. Soy Sauce
  

• 1 tsp. (additional) Soy Sauce
  

• 2 tbsp. Lime Juice
  

• 2 tbsp. Sugar
  

• 3 cloves Garlic, Peeled
  

• 1 tbsp. Minced Fresh Ginger
  

• 1/2 tsp. Hot Chili Oil
  

• 1 tsp. Kosher Salt
  

• Lots Of Freshly Ground Black Pepper
  

• FOR THE ONION STRINGS:
  

• 2 whole Onions, Sliced As Thin As Possible
  

• 2 c. Buttermilk
  

• 2 c. Flour
  

• 1 tbsp. Salt
  

• 1/2 tsp. Cayenne Pepper
  

• 1 qt. Canola Oil
  

• Black Pepper To Taste
  

• FOR THE CANDIED PECAN BITS:
  

• 1/2 c. Pecans, Chopped
  

• 1 c. Sugar
  

• 2 tbsp. Water
  

Directions

• Make the dressing: Combine 3/4 cup canola oil, 3 tablespoons red wine vinegar, 1 tablespoon balsamic vinegar, 1 tablespoon Worcestershire sauce, 2 tablespoons soy sauce, 2 tablespoons lime juice and 2 tablespoons sugar in a mason jar. Add the garlic, minced ginger, chili oil, salt, lots of pepper and 1 teaspoon more soy sauce, then shake it hard and taste.
• Marinate the steak: Place the trimmed steaks in a plastic zipper bag and pour in half the dressing. Seal it and refrigerate for at least two hours, so the marinade has time to soak in.
• Soak the onions: Slice the onions as thin as you can and set them in a baking dish. Cover them with 2 cups buttermilk and let them soak for at least an hour.
• Candy the pecans: Spread the chopped pecans on a baking mat or sheet of waxed paper. Cook 1 cup sugar and 2 tablespoons water in a small saucepan over medium heat to 280 degrees. That takes about 5 to 6 minutes, until it turns dark, clear amber.
• Coat the pecans: Pour the syrup over the pecans, using only as much as you need. Quickly stir and poke with a fork to spread it evenly, then let it cool completely.
• Fry the onion strings: Mix 2 cups flour, 1 tablespoon salt, 1/2 teaspoon cayenne and black pepper in a bowl. Heat 1 quart canola oil to 375 degrees, then toss a handful of onions in the flour, shake off the excess and plunge them into the oil. Fry for a few minutes until golden brown, drain on a paper towel-lined plate and repeat.
• Grill the steak: Grill or saute the steak over medium-high heat for about 2 minutes on each side, until medium rare. Let it rest, then slice it thin against the grain.
• Toss the salad: Add the lettuce mix, blue cheese and cherry tomatoes to a large bowl with a little dressing and toss. Add more dressing if needed, then toss in the candied pecans at the end.
• Plate and serve: Heap the salad on plates, making sure each one gets plenty of blue cheese, tomatoes and pecans. Set half a steak on top of each, then pile on the onion strings and serve right away.

Tools for this recipe

• Ball regular mouth mason jars, 12 pack, ThermoPro instant-read thermometer, OXO 12-inch locking tongs, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of steak works best for a steak salad?

Rib-eye or strip steak works best because both stay juicy and tender when cooked medium rare. Flank steak or sirloin also work if that's what you have on hand. Just trim off any extra fat, since big pieces of fat don't belong in a salad.

Can I skip the candied pecans or onion strings?

Yes, and it turns this into an easy weeknight meal. Plain chopped pecans work in place of the candied ones. You can also skip the onion strings and still have a great salad, though they add the crunch that makes it feel like a steakhouse dish.

How do I get the steak to medium rare?

Grill it over medium-high heat for about 2 minutes on each side, then let it rest before slicing. Resting keeps the juices in the meat. If you want it cooked more, just add a minute or two per side.

Can I make the components ahead of time?

The dressing and the marinating steak can be done in the morning, and the candied pecans keep once they have cooled and set. The onion strings are best fried just before serving so they stay crisp. Slice the steak and toss the salad right at the end.

What's the most common mistake with this salad?

Overdressing the greens is the biggest one, since too much dressing wilts them fast. Add just a little, toss with clean hands and check before adding more. The steak is already marinated, so the salad doesn't need much.