Steak, Pecan, and Blue Cheese Salad with Raspberry-Balsamic Dressing
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Ingredients & Equipment
What we send
- 6 ouncescarrots
- 1/4 pintgrape tomatoes
- 1 ounceraspberry-redcurrant preserves
- 1 tablespoonbalsamic vinegar
- 4 ouncesmixed lettuces
- 1 ouncecrumbled blue cheese
- 1 tablespoonchopped pecans
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
- Tree Nuts
Preheat oven to 450°F. Rinse all produce. Halve carrots lengthwise, then cut crosswise on a diagonal into 1-inch pieces. Peel shallot and thinly slice into rings.
On a baking sheet, toss whole grape tomatoes, carrots, and shallot with 2 teaspoons olive oil, ¼ 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.
While vegetables roast, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest, 5 minutes.
While steaks sear, in a large bowl (big enough for the salad), whisk together raspberry-redcurrant preserves, balsamic vinegar, ¼ teaspoon salt, and pepper as desired. Whisking continuously, add 2 tablespoons olive oil until fully combined. Set raspberry-balsamic dressing aside.
Slice steaks and toss salad
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.
Plate steak salad
Divide salad between serving plates. Top with roasted vegetables, sliced steak, and blue cheese. Drizzle over any remaining dressing from bowl, garnish with pecans, and dig in!