Steakhouse Salad Recipe

Marinate beef tips

In a medium bowl, combine 2 tablespoons olive oil, 1 tablespoon soy sauce (or Worcestershire), 1 teaspoon minced garlic, 1/4 teaspoon black pepper and 1/2 teaspoon kosher salt. Add the Angus beef tips and toss to coat. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to let flavors penetrate.

If using store-bought candied pecans, measure 1/2 cup and set aside. To make quick candied pecans: heat a small skillet over medium heat, add 2 tablespoons sugar and 1 tablespoon water, stir until syrupy. Add 1/2 cup pecan halves, toss to coat and cook 2–3 minutes until glossy and toasted. Transfer to parchment to cool, then roughly chop and measure 1/2 cup.

Preheat and cook

Preheat a grill or heavy skillet (cast-iron) over medium-high heat until very hot (about 5 minutes). Pat the marinated beef tips dry with paper towels to ensure good sear. Lightly oil the grill grate or add 1 tsp oil to the skillet. Add beef tips in a single layer without crowding. Grill or sear for 2–3 minutes per side for medium-rare to medium, turning once to get a nice crust. Total cook time will be about 4–6 minutes depending on piece size. Use an instant-read thermometer if desired: 130–135°F for medium-rare, 140°F for medium. Transfer cooked beef to a plate, tent with foil and let rest 5 minutes.

Make dressing

In a small bowl or jar, combine 3 tablespoons olive oil, 2 tablespoons golden balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon minced shallot, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning; if too sharp add 1/2 teaspoon more honey.

Place 6 cups mixed greens in a large bowl or on individual plates. Distribute halved cherry tomatoes, sliced cucumber, and thinly sliced red onion evenly over the greens. Add crumbled blue cheese and candied pecans on top.

Slice rested beef tips across the grain into bite-sized pieces if desired. Arrange warm beef pieces over the salad.

Drizzle the golden balsamic vinaigrette over the salads—start with about 2–3 tablespoons total (roughly 1 tablespoon per serving) and toss gently. Add more dressing to taste.

Finish with a light sprinkle of additional crumbled blue cheese, a pinch of freshly ground black pepper, and serve immediately.