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How to Make Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette - A Step-by-Step Guide

When it comes to cooking a flavorful and satisfying meal, there are few dishes that can compete with a perfectly grilled steak. This recipe for Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette is a showcase of bold flavors and delectable ingredients that come together to create a truly memorable dining experience.

The star of this dish is the succulent and robust peppercorn steak, which is the perfect centerpiece for any special occasion meal or a ...

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Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon grainy brown mustard
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon salt
  • 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
  • ½ cup dried cherries
  • 1 teaspoon white sugar
  • ¼ teaspoon salt
  • ½ cup extra-virgin olive oil
  • 1 cup pecan pieces
  • 1 tablespoon water
  • 1 tablespoon white sugar
  • ¼ teaspoon salt
  • 7 ounces mesclun salad greens with spinach and/or arugula
  • 1 carrot, peeled and shaved
  • 4 radishes, thinly shaved

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 1 hr
  • Total Time: 2 hrs 10 mins
  • Servings: 4
  • Yield: 4 servings

  • Whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine in a bowl; pour marinade into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary).
  • Bring Cabernet wine and dried cherries to a boil in a saucepan, reduce heat to medium, and cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture and pour in extra-virgin olive oil. Remove from heat and let dressing cool.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan.
  • Toss pecan pieces in a bowl with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl until thoroughly coated. Spread coated pecans into the prepared sheet pan.
  • Bake pecans in the preheated oven until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful, candied pecans are extremely hot. Set pecans aside to cool.
  • Preheat an outdoor grill for very high heat and lightly oil the grate.
  • Remove steak pieces from marinade, shake off excess marinade, and grill until steaks are seared and done to your desired degree of rareness, 1 1/2 to 3 minutes per side. An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices.
  • To serve, mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. Whisk dressing and drizzle over salads, distributing a few cherries onto each salad.

    • Nutrition

    800 cal.

    • Total Fat: 56g
    • Saturated Fat: 9g
    • Cholesterol: 49mg
    • Sodium: 996mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 5g
    • Total Sugars: 16g
    • Protein: 24g
    • Vitamin C: 12mg
    • Calcium: 90mg
    • Iron: 4mg
    • Potassium: 685mg

    Categories

    Grilled recipes
    Peppercorn recipes
    Steak recipes
    Salad recipes