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.
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.
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Recipe View In a bowl, whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine. (2 minutes)
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)
Recipe View In a saucepan, bring Cabernet wine and dried cherries to a boil, then reduce heat to medium. (5 minutes)
Recipe View Cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. (20 minutes)
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)
Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan. (10 minutes)
Recipe View In a bowl, toss pecan pieces with water, 1 tablespoon sugar, and 1/4 teaspoon salt until thoroughly coated. (3 minutes)
Recipe View Spread coated pecans onto the prepared sheet pan. (2 minutes)
Recipe View Bake pecans until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. (20 minutes)
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)
Recipe View Preheat an outdoor grill for very high heat and lightly oil the grate. (10 minutes)
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)
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)
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)
Recipe View Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. (5 minutes)
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.
Candida Bartell
Jun 8, 2025The Cabernet-Cherry Vinaigrette is so good that I could drink it! I will definitely be making this salad again.
Guillermo Kuvalis
May 28, 2025I made this for a dinner party, and everyone raved about it. The recipe was easy to follow, and the results were outstanding.
Assunta Welch
May 15, 2025This salad was absolutely divine! The combination of the steak, pecans, and vinaigrette was perfect.