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Jet Tila - Fall Harvest Steak Salad with Maple Balsamic

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Chef Jet Tila's Fall steak staple salad will make dinner night easy.
Fall Harvest Steak Salad
Course:
Dinner
Seasonal Event:
Fall
Yield:
2 Servings
Time:
20 Minutes
INGREDIENTS:

STEAK:

  • 1 to 1.5 lbs. New York or sirloin steak
  • 2 tablespoon olive oil
  • Salt & pepper, to taste
  • 1/2 head romaine lettuce (4 cups chopped) rinsed and dried
  • 4 cups arugula
  • 2 pears, peeled, cored and sliced
  • 1 cup dried cranberries
  • 1 cup roasted pecans halves
  • ½ cup sweet blue cheese like gorgonzola, crumbled

MAPLE BALSAMIC VINAIGRETTE INGREDIENTS:

  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1 garlic clove, grated over a rasp
  • 1/2 cup extra virgin olive oil
  • Heavy pinch salt
  • Heavy pinch pepper

DIRECTIONS:

  1. Pat the steak dry with a paper towel.
  2. Season generously with salt and a pinch of pepper.
  3. Place on a plate and drizzle with olive oil.
  4. Heat a grill to high for at least 5 minutes and grill the steaks for about 3-4 minutes or until well browned on one side. Turn the steaks over and cook for another 3-4 minutes or until steak is medium-rare about 125 or desired doneness.
  5. Remove from heat and allow to rest for 5 minutes.
  6. To make the dressing, combine all ingredients except olive oil in a medium bowl, and whisk until well combined. Rain in olive oil in a thin steady stream as you whisk. The mustard in the dressing will grab the oil and make a stable emulsion. Reserve.
  7. In a large mixing bowl, combine all salad ingredients except for the steak. Rain in a nice pinch of salt and pepper. Dress the salad with about half the dressing, toss well to coat. Taste and add dressing to taste.
  8. Plate the salad then slice the steak into ½” thick tiles and top the salad.

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