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Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette
Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
130 minutes
Impress guests with a gourmet grilled steak salad on baby greens with pecans and wine dressing. Marinate steak, prepare dressing and candied pecans in advance for easy assembly. Utilize leftover wine for the dressing.
Ingredients:
  • 1 tablespoon olive oil
  • 1 tablespoon grainy brown mustard
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons cracked black pepper
  • 2 tablespoons port wine
  • 1 pound beef top sirloin, trimmed of excess fat and cut into 4 portions
  • 2 cups Cabernet Sauvignon wine
  • 0.5 cup dried cherries
  • 1 teaspoon white sugar
  • 0.5 cup extra-virgin olive oil
  • 1 cup pecan pieces
  • 1 tablespoon water
  • 7 ounces mesclun salad greens with spinach and/or arugula
  • 1 carrot, peeled and shaved
  • 4 radishes, thinly shaved
Instructions:
  • Combine 1 tablespoon of olive oil, brown mustard, garlic, 1 teaspoon of salt, cracked pepper, and port wine in a bowl to make a flavorful marinade. Pour the mixture into a resealable plastic bag. Place the beef in the bag, ensuring it's coated in marinade. Remove excess air, seal the bag, and refrigerate the meat for at least 1 hour (or up to 5 days).
  • In a saucepan, gently simmer Cabernet wine and dried cherries until liquid reduces by 2/3, about 20 minutes. Stir in 1 teaspoon sugar and 1/4 teaspoon salt until dissolved. Drizzle in extra-virgin olive oil, then set aside to cool before using the dressing.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease a sheet pan.
  • Combine pecan pieces with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl, ensuring they are fully coated. Transfer the coated pecans to the prepared sheet pan.
  • Bake pecans in the preheated oven for 15-20 minutes until they are fragrant, brown, and the coating adheres. Carefully transfer them to a heatproof plate to cool down. Be cautious as candied pecans will be very hot. Allow the pecans to cool before using.
  • Prepare the outdoor grill by preheating it to very high heat and lightly oiling the grate.
  • Take steak out of marinade, shake off extra marinade, grill until desired rareness (1 1/2 to 3 minutes per side), reaching 145°F (65°C) for medium-well. Discard marinade, rest steaks for 5 minutes before slicing thinly.
  • Combine baby greens, shaved carrot, and radishes in a salad bowl. Divide the mixture among 4 large serving plates. Arrange slices of beef in a spoke pattern over the greens, then generously sprinkle each salad with candied pecans. Drizzle dressing over the salads and top each with a few cherries. Serve and enjoy!

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