All of the delicious flavors from the steak, blue cheese, candied pecans, and onion strings meld together with the wonderful flavors of the dressing to make an unforgettable recipe that you’ll want to make again.
Combine all ingredients and whisk together until well mixed.Place steak in a plastic zipped bag, add half the marinade and seal. Store in the refrigerator for at least 2 hours.
For the Onion Strings
Prepare onion strings by peeling and slicing the onions as thin as possible. Place in a bowl and soak with buttermilk.
Heat oil to 375 degrees. Combine dry ingredients. Dip buttermilk-soaked onion rings in the flour mixture. Tap off any excess and carefully place in hot oil. Turn them as they cook. Cook until a nice golden brown, about 4 minutes. Remove and place on a paper towel.
For the Pecan Bits
Place pecans on a sheet of parchment paper. In a medium saucepan combine sugar and water and cook until the temperature reaches about 280 degrees and the syrup becomes an amber color, about 5 minutes. Pour mixture over pecans and quickly stir. Allow to cool.
For the Steak
Grill or sauté the steak over medium high heat until it reaches the desired doneness. About 2 minutes on each side for medium rare. Remove from heat and allow it to rest. Slice steak in thin slices.
For the Salad
In a large bowl combine lettuce mix, add blue cheese and cherry tomatoes. Drizzle with remaining dressing and toss to combine. Add candied pecans.
Assembly of Pioneer Woman Big Steak Salad
Add a heaping of salad on a plate, being sure to get plenty of blue cheese, pecans and cherry tomatoes on each serving. Add half a steak to the top of each salad. Then top the steak with fresh onion strings.Serve while warm. Enjoy!
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