Description
Hearty Pioneer Woman Steak Salad delivers robust southwestern flavors with perfectly grilled beef and zesty homemade dressing. Crisp greens, charred peppers, and tender steak create a delicious meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 to 3 strip beef steaks
- 10 cups mixed baby greens (kale, spinach, arugula, etc.)
- 1 acorn squash, seeded and quartered
- 1 delicata squash, halved, seeded and sliced into ¼-inch pieces
- 1 red onion, quartered
- 6 ounces (170 grams) goat cheese
- 1 cup candied walnuts
Seasonings and Herbs:
- ¼ cup (60 milliliters) olive oil
- 1 tablespoon chopped fresh sage
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 to 2 teaspoons lemon pepper seasoning
- 1 clove garlic, minced or pressed
Dressing Ingredients:
- ½ cup (120 milliliters) olive oil
- 3 tablespoons maple syrup
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon or grainy mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F (204°C), creating the perfect environment for roasting vegetables to caramelized perfection.
- Craft the vinaigrette by combining extra virgin olive oil, pure maple syrup, organic apple cider vinegar, whole grain mustard, kosher salt, freshly ground black pepper, and minced garlic in a glass jar; secure the lid and shake vigorously until ingredients meld into a smooth, emulsified dressing.
- Prepare the squash medley by carefully slicing acorn and delicata squash into uniform half-moons, and quartering red onions to promote even cooking and beautiful caramelization.
- Arrange the vegetable medley on a large rimmed baking sheet, generously drizzle with extra virgin olive oil, and sprinkle with dried sage, kosher salt, and cracked black pepper, ensuring each piece is evenly coated.
- Slide the vegetable-laden baking sheet into the preheated oven, roasting for 25-35 minutes until edges turn golden brown and vegetables become tender and slightly crisp.
- While vegetables roast, pat the steaks dry with paper towels and massage with extra virgin olive oil, then generously coat both sides with lemon pepper seasoning for a zesty flavor profile.
- Heat a cast-iron grill pan or outdoor grill to medium-high heat, creating the ideal surface for achieving perfect grill marks and sealing in the steak’s natural juices.
- Grill the seasoned steaks for approximately 3-4 minutes per side, aiming for a succulent medium-rare doneness that promises maximum tenderness.
- Transfer the grilled steaks to a cutting board, allowing them to rest for 10 minutes, which helps redistribute internal juices and ensures a moist, flavorful result.
- Artfully arrange a bed of crisp mixed salad greens on a large serving platter, strategically layering sliced steak, roasted vegetables, crumbled goat cheese, and candied walnuts.
- Finish the dish by drizzling the prepared vinaigrette over the composed salad, ensuring each ingredient is lightly coated, and serve immediately to preserve the perfect temperature and texture.
Notes
- Swap steak cuts based on budget and availability without compromising flavor intensity.
- Medium-rare cooking guarantees maximum juiciness and tenderness for every bite.
- Candied walnuts and goat cheese create unexpected texture contrasts against roasted vegetables.
- Maple-mustard vinaigrette transforms simple ingredients into a gourmet restaurant-style experience.
- Roasting method concentrates vegetable sweetness, developing complex caramelized notes throughout the dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 745 kcal
- Sugar: 16 g
- Sodium: 680 mg
- Fat: 61 g
- Saturated Fat: 10 g
- Unsaturated Fat: 43 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 20 mg