Marinated Steak Recipe
*Grilled steak over spinach with honey toasted pecans in a blue cheese vinaigrette
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Ingredients
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Steak & Marinade
Salad Base
Honey Toasted Pecans
Blue Cheese Vinaigrette
Finishing & Garnish
Method
Steak & Marinade
Prepare marinade
In a shallow dish or resealable bag, combine 3 tbs olive oil, 2 tbs soy sauce, 1 tbs red wine vinegar, 1 tbs Worcestershire sauce, 2 tsp minced garlic, 1 tsp brown sugar, 1 tsp freshly ground black pepper and 1 tsp kosher salt. Whisk or shake until combined.
Marinate steak
Place the 1 lb steak in the marinade, coating both sides. Seal and refrigerate for at least 30 minutes and up to 4 hours. Remove steak from refrigerator 20 minutes before cooking to come toward room temperature.
Grill or pan-sear
Heat a grill or heavy skillet over medium-high heat and brush lightly with oil. Remove excess marinade and pat steak dry with paper towels. Grill or sear the steak 4-5 minutes per side for medium-rare (internal temp 130-135°F / 54-57°C) depending on thickness. Adjust time for desired doneness. During the last minute, baste with a tablespoon of reserved marinade if desired, then remove steak and let rest on a cutting board for 8-10 minutes.
Slice
Slice the rested steak thinly across the grain into bite-sized strips for serving.
Honey Toasted Pecans
Place a small nonstick skillet over medium heat. Add 1 tsp unsalted butter and 1 tbs honey; stir until melted and combined. Add 1 cup pecan halves and a pinch of salt, tossing to coat. Cook, stirring frequently, for 3-4 minutes until pecans are fragrant and honey is bubbly and beginning to caramelize. Transfer pecans to a parchment-lined plate to cool (separate pieces if they clump).
Blue Cheese Vinaigrette
In a small bowl, whisk together 1 tbs white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey and 1 tsp fresh lemon juice. Slowly whisk in 3 tbs extra virgin olive oil until emulsified. Stir in 1 oz crumbled blue cheese, 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. If you prefer a thinner dressing, add up to 1 tbs water and whisk to combine.
Salad Assembly
In a large bowl, combine 6 cups baby spinach, 1 small thinly sliced red onion and 1 cup halved cherry tomatoes. Pour about half of the blue cheese vinaigrette (reserve the rest to serve) over the greens and toss gently to coat.