Steakhouse Salad with Cracked Pepper Whipped Dip

Name: Steakhouse Salad with Cracked Pepper Whipped Dip
Total time: 45 min

Prep 20 min Cook 25 min 4 servings

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ingredients

For the Salad:

2 Boneless ribeye steaks
1 container Castello® Cracked Pepper Whipped Dip 5.3oz
½ cup cherry tomatoes, halved
⅔ cup prepared crispy fried onion
5 oz mixed greens lettuce

For the marinade and dressing:

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

For the candied pecans:

¾ cup pecan nuts halves, roughly chopped
¼ cup brown sugar
1 tbsp water
Pinch salt

preparation

1. 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.

2. 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.

3. 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.

4. 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. 

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

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