Steak Salad Recipe

Wash grapes and remove from stems; halve larger grapes if desired. Place grapes in a clean jar or bowl.

In a small saucepan combine white wine vinegar, water, sugar, sea salt and peppercorns. Heat until sugar and salt dissolve and liquid is barely simmering, about 2–3 minutes. Remove from heat and stir in lemon zest if using.

Pour warm pickling liquid over grapes to fully submerge. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (up to 24 hours). Drain before using; reserve a tablespoon of pickling liquid for the vinaigrette if desired.

Preheat oven to 400°F (200°C). Trim the shallot top, place whole (unpeeled, with root intact) in a small piece of foil, drizzle with 1 tsp olive oil and roast until very soft and slightly caramelized, about 20–25 minutes. Allow to cool, then squeeze out the softened shallot flesh and finely mash or purée.

In a small bowl whisk together mashed roasted shallot, sherry vinegar, Dijon mustard, honey and lemon juice. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt. If using, stir in 1 tsp of reserved pickling liquid for a subtle fruit brightness.

Bring steak to room temperature for 20–30 minutes. Pat dry with paper towels and season both sides evenly with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper (reserve remaining salt and pepper for salad finishing if desired).

Grill method

Preheat grill to high (450–500°F / 230–260°C). Oil grates lightly. Grill steak 3–5 minutes per side for medium-rare depending on thickness (use instant-read thermometer: 125–130°F for medium-rare). Remove and rest 5–10 minutes before slicing thinly across the grain.

Stovetop sear method

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 1 tbsp neutral oil. Sear steak 2–4 minutes per side until a deep brown crust forms and internal temp reaches 125–130°F for medium-rare. For extra flavor, add 1 tbsp butter during the last minute and spoon over the steak. Remove and rest 5–10 minutes, then slice thinly across the grain.

Place arugula in a large shallow bowl or platter. Tear roasted red peppers into strips and scatter over the arugula. Sprinkle toasted almonds and crumbled blue cheese evenly.

Add pickled grapes (drained) across the salad in an even layer. Top with sliced steak arranged in a single layer or fan formation.

Drizzle roasted shallot vinaigrette over the composed salad—start with about half the vinaigrette, toss gently, then add more to taste. Finish with a generous sprinkle of fried onions for crunch, and a final pinch of salt and freshly ground black pepper if desired.

Serve immediately so fried onions remain crisp. Leftover vinaigrette and pickled grapes can be refrigerated for up to 3 days.