Pioneer Woman Big Steak Salad​

This easy and delicious Pioneer Woman Big Steak Salad is a quick and nutritious meal that’s perfect for a hearty lunch or dinner. With tender steak, crispy onion strings, and sweet candied pecans, it’s packed with flavor. You can customize it with your favorite ingredients for a truly satisfying dish!

Ingredients Needed

For the Steaks

• 2 Rib-eye or Strip Steaks (extra fat trimmed)

For the Dressing/Marinade

• 3/4 cup Canola Oil
• 3 tbsp Red Wine Vinegar
• 1 tbsp Balsamic Vinegar
• 1 tbsp Worcestershire Sauce
• 2 tbsp Soy Sauce
• 1 tsp Soy Sauce (extra)
• 2 tbsp Lime Juice
• 2 tbsp Sugar
• 3 cloves Garlic, peeled
• 1 tbsp Fresh Ginger, minced
• 1/2 tsp Hot Chili Oil
• 1 tsp Kosher Salt
• Freshly ground Black Pepper, to taste

For the Onion Strings

• 2 Onions, sliced as thin as possible
• 2 cups Buttermilk
• 2 cups Flour
• 1 tbsp Salt
• 1/2 tsp Cayenne Pepper
• 1 qt Canola Oil (for frying)
• Black Pepper, to taste

For the Candied Pecans

• 1/2 cup Pecans, chopped
• 1 cup Sugar
• 2 tbsp Water

For the Salad

• Mixed Lettuce
• Blue Cheese, crumbled
• Cherry Tomatoes, halved

How To Make Big Steak Salad​

1. Make the Dressing/Marinade: Combine canola oil, red wine vinegar, balsamic vinegar, Worcestershire sauce, soy sauces, lime juice, sugar, garlic, ginger, hot chili oil, salt, and black pepper in a mason jar. Shake well to combine, taste and adjust seasoning. Pour half of the dressing into a plastic zipper bag, add steaks, seal, and refrigerate for at least 2 hours.
2. Prepare the Onion Strings: Slice the onions as thin as possible and soak them in buttermilk for at least 1 hour. In a separate bowl, mix flour, salt, cayenne pepper, and black pepper. Heat canola oil to 375°F (190°C). Dredge a handful of onions in the flour mixture, shaking off excess, and fry in batches for 2–3 minutes or until golden brown. Remove to a paper towel-lined plate to drain.
3. Make the Candied Pecans: Spread chopped pecans on a baking sheet. In a small saucepan, heat sugar and water over medium heat until the mixture reaches 280°F (140°C) or becomes a dark amber color, about 5–6 minutes. Pour over pecans, stirring to coat evenly. Let them cool completely.
4. Grill or Sauté the Steak: Grill or sauté steaks over medium-high heat for about 2 minutes per side for medium-rare. Remove from heat and let rest. Slice the steak thinly against the grain.
5. Assemble the Salad: In a large bowl, combine lettuce, blue cheese, and halved cherry tomatoes. Toss with the dressing, adding more as needed. Gently fold in the candied pecans. Divide the salad among plates, top with steak slices, and finish with a generous amount of crispy onion strings.

Recipe Tips

• Marinate the steak for at least 2 hours: The longer the steak marinates, the more flavorful it becomes. For the best taste, let it sit overnight if you can!
• Use fresh buttermilk for the onion strings: Fresh buttermilk helps the onion strings get extra crispy. Don’t use old buttermilk, as it can affect the texture.
• Fry onion strings in small batches: Frying in small batches ensures they cook evenly and become crispy without sticking together.
• Let the candied pecans cool completely: Allow the pecans to cool fully before using them in the salad. This prevents them from becoming too soft and sticky.
• Rest the steak before slicing: After grilling, let the steak rest for a few minutes before slicing. This helps the juices redistribute, making the steak more tender and juicy.

How To Store Leftovers

Store leftover big steak salad​ in an airtight container in the fridge for up to 2 days. Keep the dressing separate.

Nutrition Facts

• Calories: 1090 kcal
• Total Fat: 83 g
• Saturated Fat: 25 g
• Cholesterol: 174 mg
• Sodium: 1496 mg
• Total Carbohydrate: 41 g
• Dietary Fiber: 6 g
• Sugars: 11 g
• Protein: 48 g​

More Pioneer Woman Recipes:

• Pioneer Woman Blueberry Chicken Salad
• Pioneer Woman Cheeseburger Salad
• Pioneer Woman Smoked Gouda Pasta Salad
• Pioneer Woman Pea Salad Recipe
• Pioneer Woman Coconut Shrimp Salad