Steak Salad with Maple Balsamic Vinaigrette

This steak salad with maple balsamic vinaigrette features tender seared steak, mixed greens, goat cheese, candied pecans, and dried cherries for a flavorful main dish salad. Made with a homemade maple balsamic dressing, this easy steak salad recipe is perfect for lunch or dinner and works well for meal prep or special occasions. A balanced salad combining protein, fresh greens, and sweet-savory toppings.

Ingredients

• ¼ cup extra-virgin olive oil, plus extra for drizzling
• 2 large shallots, thinly sliced and separated into rings
• 2 strip steaks (8–10 oz each), trimmed
• Salt and freshly ground black pepper
• 5 oz mixed salad greens
• ¼ cup dried cherries
• 2 oz goat cheese, crumbled

Candied Pecans

• 1 tablespoon brown sugar
• ½ tablespoon pure maple syrup
• ½ tablespoon butter
• ½ cup pecan halves
• Pinch of salt

Maple Balsamic Vinaigrette

• ¼ cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 2 teaspoons finely minced shallot
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely minced or pressed
• Salt and black pepper

Directions

Candied Pecans

1. Line a work surface with parchment paper or a silicone mat.
2. In a small saucepan over medium heat, combine brown sugar, maple syrup, and butter. Stir until melted and bubbling.
3. Add the pecans and cook, stirring constantly, until the sugar crystallizes and coats the nuts, about 2–4 minutes.
4. Spread the pecans on the prepared surface, sprinkle with salt, and let cool completely. Store in an airtight container for up to 3 days.

Maple Balsamic Vinaigrette

1. Add all vinaigrette ingredients to a jar or bowl.
2. Shake or whisk until well combined.
3. Refrigerate until ready to use, up to 5 days.

Fried Shallots

1. Line a plate with paper towels.
2. Heat ¼ cup olive oil in a large oven-safe skillet over medium-high heat.
3. Fry half of the shallots until golden (not dark), about 2–3 minutes, stirring often. Transfer to the prepared plate and season with salt.
4. Repeat with the remaining shallots. Carefully discard excess oil and return the skillet to heat just below high.

Steaks

• For steaks about 1¼ inches thick, cooked rare to medium:
  1. Season steaks generously with salt and pepper.
  2. Sear in the hot skillet for 3 minutes. Flip and cook 2 minutes for rare, 3 minutes for medium-rare, or 4 minutes for medium.
  3. Transfer to a cutting board and rest for 10 minutes, then slice against the grain.
• For steaks thicker than 1½ inches or cooked medium-well to well-done:
  1. Preheat oven to 400°F (200°C).
  2. Season steaks and sear for 3 minutes per side in the skillet.
  3. Transfer the skillet to the oven and roast 4–8 minutes, until desired doneness.
  4. Rest for 10 minutes, then slice against the grain.

Assemble

Divide greens between two plates. Top with sliced steak, candied pecans, fried shallots, dried cherries, and goat cheese. Drizzle with maple balsamic vinaigrette and serve.

Tips

• Let the steak rest to keep it juicy and tender.
• Slice against the grain for the best texture.
• Prepare the vinaigrette and pecans ahead to save time.

Variations and Substitutions

• Swap goat cheese for blue cheese or feta.
• Use walnuts instead of pecans.
• Replace dried cherries with cranberries or figs.
• Try flank steak or sirloin as alternatives.

FAQs

Can I grill the steak instead?
Yes, grill to your preferred doneness, then slice and assemble the salad.

How long does the vinaigrette keep?
Up to 5 days in the refrigerator in an airtight container.

Can this salad be made ahead?
Prepare all components ahead, but assemble just before serving.

Serving Suggestions

• Serve as a main course for lunch or dinner.
• Pair with crusty bread or roasted potatoes.
• Works well for special occasions or dinner parties.

Why You’ll Love This Recipe

• Balanced flavors with sweet, savory, and tangy notes.
• Restaurant-style salad made at home.
• Flexible recipe that’s easy to customize.