Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.
If we’re making a salad for dinner, it has to be super satisfying. Tonight, our riff on the classic steakhouse salad is the perfect balance of refreshing and rich. Plus, it’s ready in under 30 minutes—everything we look for in a meal and more.
Steak, Pecan, and Blue Cheese Salad
12 ounces carrots
½ pint grape tomatoes
2 ounces raspberry-redcurrant preserves
2 tablespoons balsamic vinegar
8 ounces mixed lettuces
2 ounces crumbled blue cheese
2 tablespoons chopped pecans
1. Preheat oven to 450°F. Rinse all produce. Halve carrots lengthwise, then cut crosswise on a diagonal into 1-inch pieces. Cutting the carrots on a diagonal, also known as a bias cut, gives them more surface area so they’ll take on more browning as they roast. Peel shallots and thinly slice into rings.
2. On a baking sheet, toss whole grape tomatoes, carrots, and shallots with 1 tablespoon olive oil, ¾ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until carrots are lightly browned and vegetables are tender, 14–16 minutes.
3. While vegetables roast, pat steaks dry with paper towel and season all over with 1 teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add steaks and sear, working in batches and adding oil as needed, until browned and medium-rare, 4–6 minutes per side. To get the best sear on your steak, be sure it’s dry, the pan is hot, and the oil is shimmering. If you prefer your steak a little less rare, let it sear a little longer, 5–7 minutes per side, until medium. Transfer steaks to a plate and set aside to rest, 5 minutes.
4. While steaks sear, in a large bowl (big enough for the salad), whisk together raspberry-redcurrant preserves, balsamic vinegar, ½ teaspoon salt, and pepper as desired. Whisking continuously, add ¼ cup olive oil until fully combined. Set raspberry-balsamic dressing aside.
5. Once steaks have rested, find the direction of the grain (muscle fibers) and slice across it, rather than parallel, into ¼-inch slices—this ensures tenderness. Pat mixed lettuces dry with paper towel, add to bowl with dressing, and toss to coat.
6. Divide salad among serving plates. Top with roasted vegetables, sliced steak, and blue cheese (blue cheese has a strong flavor, so feel free to leave off for picky eaters). Drizzle over any remaining dressing from bowl, garnish with pecans, and dig in!
Looking for the 2-serving version of this recipe? We’ve got you covered at plated.com.
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