Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette

Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette
  • PREP TIME
    30 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    2 hrs 10 mins
  • SERVING
    4 People
  • VIEWS
    21

A symphony of flavors awaits with this Grilled Peppercorn Steak and Caramelized Pecan Salad. Tender, perfectly grilled steak meets the crunch of sweet and savory pecans, all drizzled with a luscious Cabernet-Cherry Vinaigrette. A restaurant-worthy salad you can easily create at home.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    28 g
  • Cholesterol
    49 mg
  • Fiber
    5 g
  • Protein
    24 g
  • Saturated Fat
    9 g
  • Sodium
    996 mg
  • Sugar
    16 g
  • Fat
    56 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a bowl, whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine. (2 minutes)

Image Step 02
02 Step

Recipe View Pour marinade into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary). (5 minutes)

Image Step 03
03 Step

Recipe View In a saucepan, bring Cabernet wine and dried cherries to a boil, then reduce heat to medium. (5 minutes)

Image Step 04
04 Step

Recipe View Cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. (20 minutes)

Image Step 05
05 Step

Recipe View Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture, then pour in extra-virgin olive oil. Remove from heat and let dressing cool. (5 minutes)

Image Step 06
06 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan. (10 minutes)

Image Step 07
07 Step

Recipe View In a bowl, toss pecan pieces with water, 1 tablespoon sugar, and 1/4 teaspoon salt until thoroughly coated. (3 minutes)

Image Step 08
08 Step

Recipe View Spread coated pecans onto the prepared sheet pan. (2 minutes)

Image Step 09
09 Step

Recipe View Bake pecans until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. (20 minutes)

Image Step 10
10 Step

Recipe View Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful, candied pecans are extremely hot. Set pecans aside to cool. (5 minutes)

Image Step 11
11 Step

Recipe View Preheat an outdoor grill for very high heat and lightly oil the grate. (10 minutes)

Image Step 12
12 Step

Recipe View Remove steak pieces from marinade, shake off excess marinade, and grill until steaks are seared and done to your desired degree of rareness, 1 1/2 to 3 minutes per side. (6 minutes)

Image Step 13
13 Step

Recipe View An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices. (5 minutes)

Image Step 14
14 Step

Recipe View To serve, mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. (5 minutes)

Image Step 15
15 Step

Recipe View Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. (5 minutes)

Image Step 16
16 Step

Recipe View Whisk dressing and drizzle over salads, distributing a few cherries onto each salad. (2 minutes)

For a deeper flavor, use aged balsamic vinegar in the vinaigrette.
If you don't have Cabernet Sauvignon, a dry Merlot or Pinot Noir will work well.
Make the candied pecans ahead of time to save on prep time.

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Jordan Sawayn

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 7 Ratings)
Total Reviews: (3)
  • Candida Bartell

    The Cabernet-Cherry Vinaigrette is so good that I could drink it! I will definitely be making this salad again.

  • Guillermo Kuvalis

    I made this for a dinner party, and everyone raved about it. The recipe was easy to follow, and the results were outstanding.

  • Assunta Welch

    This salad was absolutely divine! The combination of the steak, pecans, and vinaigrette was perfect.

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