Pioneer Woman Big Steak Salad Recipe

This Pioneer Woman Big Steak Salad Recipe is a hearty and loaded recipe, which is made with grilled rib-eye steak and crispy onion strings. It’s the ultimate main course salad, ready in about 1 hour, plus marinating time.

Pioneer Woman Big Steak Salad Recipe Ingredients

FOR THE DRESSING/MARINADE:

• 3/4 cup Canola Oil
• 3 Tbsp. Red Wine Vinegar
• 1 Tbsp. Balsamic Vinegar
• 1 Tbsp. Worcestershire Sauce
• 3 Tbsp. Soy Sauce
• 2 Tbsp. Lime Juice
• 2 Tbsp. Sugar
• 3 cloves Garlic, Peeled
• 1 Tbsp. Minced Fresh Ginger
• 1/2 tsp. Hot Chili Oil
• 1 tsp. Kosher Salt
• Freshly Ground Black Pepper

FOR THE STEAK & SALAD:

• 2 whole Rib-eye Or Strip Steaks, Extra Fat Trimmed
• 1 large bag mixed salad greens
• 1 cup crumbled blue cheese
• 1 pint cherry tomatoes, halved

FOR THE ONION STRINGS:

• 2 whole Onions, Sliced As Thin As Possible
• 2 cups Buttermilk
• 2 cups Flour
• 1 Tbsp. Salt
• 1/2 tsp. Cayenne Pepper
• 1 qt. Canola Oil, for frying

FOR THE CANDIED PECAN BITS:

• 1/2 cup Pecans, Chopped
• 1 cup Sugar
• 2 Tbsp. Water

How To Make Pioneer Woman Big Steak Salad Recipe

1. Make the Dressing & Marinate Steak: Combine all dressing/marinade ingredients in a jar with a tight-fitting lid and shake vigorously. Place the steaks in a zip-top bag, pour in half of the marinade, and refrigerate for at least two hours. Reserve the other half of the dressing.
2. Prep the Onions: Place the thinly sliced onions in a baking dish and cover them with buttermilk. Let them soak for at least one hour.
3. Make the Candied Pecans: Spread the chopped pecans on a baking mat or a sheet of waxed paper. In a small saucepan, heat the sugar and water over medium heat until the sugar dissolves and the mixture turns a clear, dark amber color (about 5-6 minutes). Pour the hot syrup over the pecans and quickly stir with a fork to coat. Let cool completely.
4. Fry the Onion Strings: Heat 1 quart of canola oil in a deep pot to 375°F. In a bowl, combine the flour, salt, and cayenne pepper. Working in batches, lift a handful of the soaked onions from the buttermilk, dredge them in the flour mixture, and carefully place them in the hot oil. Fry for a few minutes until golden brown, then remove to a paper towel-lined plate.
5. Cook the Steak: Grill or pan-sear the marinated steak over medium-high heat for about 2-3 minutes per side for medium-rare. Remove the steak from the heat and let it rest for 5-10 minutes before slicing it thinly against the grain.
6. Assemble the Salad: In a large bowl, combine the salad greens, blue cheese, and cherry tomatoes. Drizzle with some of the reserved dressing and toss to combine. Add the candied pecans and toss again.
7. Serve: Heap the salad onto plates. Top each salad with half of the sliced steak, then pile a generous amount of crispy onion strings over the steak. Serve immediately.

Recipe Tips

• How to get the crispiest onion strings? Make sure your oil is hot enough (375°F) before you start frying. Don’t overcrowd the pot, and fry in small batches to maintain the oil temperature.
• Can I make parts of this ahead of time? Yes. The dressing can be made up to a week in advance. The pecans can be candied a day ahead. The onions can soak for several hours. This makes final assembly much quicker.
• What’s the best way to slice steak for a salad? Letting the steak rest after cooking is crucial for keeping it juicy. Then, identify the direction of the muscle fibers (the “grain”) and slice thinly across them, not parallel to them.
• How to avoid burning the candied pecans? Watch the sugar syrup very carefully. It can go from perfect amber to burnt in a matter of seconds. As soon as it reaches the right color, pour it over the nuts immediately.

What To Serve With Big Steak Salad

This salad is a complete meal in itself, but it’s also great with a simple side.

• A slice of warm, crusty garlic bread
• A glass of bold red wine, like a Cabernet Sauvignon

How To Store Leftovers

• Refrigerate: This salad does not store well once assembled. It’s best to store the components separately in airtight containers in the refrigerator and assemble just before eating. The onion strings will lose their crispness over time.

Big Steak Salad Nutrition Facts

• Calories: 850 kcal
• Carbohydrates: 60g
• Protein: 45g
• Fat: 55g
• Saturated Fat: 15g
• Sodium: 1500mg
• Fiber: 8g
• Sugar: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Panzanella Salad Recipe
• Pioneer Woman Orzo Pasta Salad Recipe
• Pioneer Woman Kale Salad Recipe