Steakhouse Salad with Cracked Pepper Whipped Dip

Total 45 min Prep 20 min
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Steakhouse Salad with Cracked Pepper Whipped Dip

Ingredients

For the Salad:

2 Boneless ribeye steaks
½ cups cherry tomatoes, halved
⅔ cups prepared crispy fried onion
5 oz mixed greens lettuce

For the marinade and dressing:

⅔ cups extra virgin olive oil
2 tbsp sherry vinegar
2 tbsp balsamic vinegar
2 tbsp soy sauce
2 tbsp honey
1 tbsp worcestershire sauce
½ limes, juiced
4 garlic cloves, minced
1 tbsp minced ginger
salt and pepper

For the candied pecans:

¾ cups pecans halves, roughly chopped
¼ cups brown sugar
1 tbsp water
Pinch salt

Preparation

Begin with making the marinade/dressing, by combining all marinade ingredients in a jar with a tight fitting lid and shake vigorously until combined. Season with salt and pepper, to taste.

Place the steaks in a shallow dish and pour half the marinade/dressing over evenly, allow steaks to marinate for 1-2 hours. Reserve remaining marinade for dressing.

Make the candied pecans: in a medium sized skillet over medium heat, stir together the brown sugar, water, cinnamon, and salt. Cook until the sugar dissolves and bubbles, about 1 minute. Add the pecans and cook, stirring, until coated, another 1 to 2 minutes. Spread the pecans in a single layer on parchment or foil to cool.

Grill the steak over medium-high heat to desired temp, about 2-3 minutes on each side. Remove from heat and allow to rest. Slice steak against the grain in strips. 

In a large bowl, toss together mixed greens, tomatoes, pecans, and dressing. Transfer to a large platter and sprinkle crispy onions on top.

Add the steak on top and spoon the Cracked Pepper Whipped Dip on top of the steak slices. Serve immediately and enjoy!

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