Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette Recipe
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Directions:
- Whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine in a bowl; pour marinade into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary).
- Bring Cabernet wine and dried cherries to a boil in a saucepan, reduce heat to medium, and cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture and pour in extra-virgin olive oil. Remove from heat and let dressing cool.
- Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan.
- Toss pecan pieces in a bowl with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl until thoroughly coated. Spread coated pecans into the prepared sheet pan.
- Bake pecans in the preheated oven until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful, candied pecans are extremely hot. Set pecans aside to cool.
- Preheat an outdoor grill for very high heat and lightly oil the grate.
- Remove steak pieces from marinade, shake off excess marinade, and grill until steaks are seared and done to your desired degree of rareness, 1 1/2 to 3 minutes per side. An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices.
- To serve, mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. Whisk dressing and drizzle over salads, distributing a few cherries onto each salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1113.48 Kcal (4662 kJ) | ||
| Calories from fat | 806.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 89.62g | 138% | |
|---|---|---|---|
| Cholesterol | 100.9mg | 34% | |
| Sodium | 955.63mg | 40% | |
| Potassium | 781.9mg | 17% | |
| Total Carbs | 22.89g | 8% | |
| Sugars | 9.41g | 38% | |
| Dietary Fiber | 6.67g | 27% | |
| Protein | 39.53g | 79% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.6mg | 22% | |
| Iron | 21.4mg | 119% | |
| Calcium | 94mg | 9% | |
| Amount Per 100 g | |||
| Calories | 258.29 Kcal (1081 kJ) | ||
| Calories from fat | 187.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.79g | 138% | |
|---|---|---|---|
| Cholesterol | 23.41mg | 34% | |
| Sodium | 221.68mg | 40% | |
| Potassium | 181.38mg | 17% | |
| Total Carbs | 5.31g | 8% | |
| Sugars | 2.18g | 38% | |
| Dietary Fiber | 1.55g | 27% | |
| Protein | 9.17g | 79% | |
| Vitamin C | 1.4mg | 10% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 5mg | 119% | |
| Calcium | 21.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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