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Steak, Pecan, and Blue Cheese Salad

Steak, Pecan, and Blue Cheese Salad with Raspberry-Balsamic Dressing

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When we order salad for dinner, we want it to be satisfying. Here, Chef Taylor's riff on the classic steakhouse salad is the perfect balance of refreshing and rich, with slices of medium-rare steak, roasted tomatoes and carrots, salty blue cheese crumbles, and buttery pecans in a raspberry-balsamic dressing. Ready in under 30 minutes, this is everything we look for in a meal.

  • < 600 Calories
  • Low Carb Diet
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Taylor

By Chef Taylor

  • Calories 490
  • Protein 32g
  • Total Carb 25g
  • Total Fat 29g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • carrots
    • 6 ounces
    • carrots
  • shallot
    • 1
    • shallot
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • steaks
    • 2
    • steaks
  • raspberry-redcurrant preserves
    • 1 ounce
    • raspberry-redcurrant preserves
  • balsamic vinegar
    • 1 tablespoon
    • balsamic vinegar
  • mixed lettuces
    • 4 ounces
    • mixed lettuces
  • crumbled blue cheese
    • 1 ounce
    • crumbled blue cheese
  • chopped pecans
    • 1 tablespoon
    • chopped pecans

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Roast vegetables

    Roast vegetables

    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.

  3. Sear steaks

    Sear steaks

    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.

  4. Make dressing

    Make dressing

    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.

  5. Slice steaks and toss salad

    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.

  6. Plate steak salad

    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!

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