Yields: 2-4 servings
Prep time: 20 minutes
Cook time: 10-15 minutes
Ingredients:
For the salad:
- 1 pound flank steak, sirloin, or your preferred cut
- Salt and freshly ground black pepper
- 2 tablespoons olive oil, divided
- 2 shallots, thinly sliced
- 5 ounces mixed greens
- 1/4 cup dried cherries
- 1/4 cup candied pecans (see below for quick instructions)
- 4 ounces goat cheese, crumbled
For the candied pecans:
- 1/2 cup pecan halves
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- Pinch of salt
For the dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions:
Cook the steak:
- Pat steak dry with paper towels. Season generously on both sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-5 minutes per side for medium-rare, or longer for your desired level of doneness.
- Remove the steak from the skillet, loosely tent with foil, and let it rest for 10 minutes before slicing.
Make the candied pecans
- While the steak rests, toast the pecan halves in a dry skillet over medium heat for 2-3 minutes until fragrant.
- Add the brown sugar, cinnamon, and a pinch of salt. Stir for 1-2 minutes until the sugar melts and coats the pecans.
- Remove from heat and set aside to cool.
Fry the shallots:
- Add the remaining 1 tablespoon olive oil to the skillet used for the steak. Add the sliced shallots and cook, stirring occasionally, until crispy and golden brown, about 3-5 minutes.
Make the dressing:
- In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk or shake vigorously until emulsified.
Assemble the salad:
- Place the mixed greens in a large bowl.
- Thinly slice the steak against the grain.
- Add the steak, crispy shallots, dried cherries, and candied pecans to the salad bowl.
Finish and serve:
- Drizzle the dressing over the salad and toss to coat.
- Crumble the goat cheese over the top.
- Serve immediately and enjoy!
Tips:
- If you don’t have time to make your own candied pecans, store-bought will work just fine.
- This salad pairs beautifully with a glass of red wine, like a Pinot Noir or a Cabernet Sauvignon.
- For a brighter taste, use lemon juice in place of the balsamic for the dressing.
