1/3/2024 0 Comments The big salad salad dressings![]() Blue cheese is a mainstay, and probably my first choice if all things were equal. And usually, plenty of adornments ranging from freshly fried bits of peppered bacon to sauteed mushrooms to different kinds of grated cheese. Whenever Marlboro Man and I land at this steakhouse or that, I’m always drawn to the steak salads on the menu because they’re the best of both worlds. There are few things I love more than a big green salad with sliced grilled steak on top. Add half a steak to the top of each plate, then top the steak with onion strings. Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes, and pecans on each plate. Add candied pecans at the end and toss to combine. Add a little dressing and toss to combine. In a large bowl, add lettuce mix, blue cheese, and cherry tomatoes. Slice steak against the grain in thin slices. Grill (or sautee) the steak over medium-high heat until medium rare, about 2 minutes on each side. Fry for a few minutes and remove to a paper towel-lined plate as soon as they are golden brown. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Make the onion strings: Combine dry ingredients and set aside. Pour mixture over pecans (may not need all of mixture) and quickly stir/poke with a fork to evenly distribute mixture all over pecans. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Add sugar and water to a small saucepan or skillet over medium heat. Make the candied pecans: Spread pecans on a baking mat or sheet of waxed paper. Place in a baking dish and cover with buttermilk and soak for at least an hour. Prepare the onion strings: Slice onion very thin. Refrigerate and marinate for at least two hours. Shake vigorously to combine taste and adjust seasonings to taste. To make the dressing/marinade, combine all ingredients in a mason jar with the lid.
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