Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette

Ingredients and Weight:

For the Steak: - 8 (6-ounce) New York strip steaks - 2 tablespoons cracked black pepper - 1 tablespoon salt - 2 tablespoons olive oil

For the Salad: - 1 head of romaine lettuce, washed and torn - 1 cup caramelized pecans - 1 cup crumbled blue cheese - 1/2 cup red onion, thinly sliced - 1/4 cup dried cherries

For the Vinaigrette: - 1/2 cup cabernet sauvignon vinegar - 1/4 cup olive oil - 1 tablespoon Dijon mustard - 1 tablespoon honey - 1/2 teaspoon salt - 1/4 teaspoon black pepper

Preparation Time:

• 30 minutes

Cooking Time:

• 15 minutes for grilling

Difficulty Level:

• 3 (moderate)

Preparation Method Steps:

1. Preheat a grill or grill pan over medium-high heat. Season the steaks with salt and pepper.
2. In a large bowl, whisk together the ingredients for the vinaigrette.
3. Toss the lettuce with half of the vinaigrette.
4. Grill the steaks for 5-7 minutes per side or until desired doneness is reached. Let rest for 5 minutes before slicing.
5. In a sauté pan over medium heat, add the pecans and cook until fragrant and slightly browned.
6. To assemble the salad, place the lettuce on plates, top with the steak, caramelized pecans, blue cheese, red onion, and dried cherries. Drizzle with the remaining vinaigrette and serve.

Nutritional Information:

• Calories: 500 per serving
• Protein: 40 grams
• Fat: 25 grams
• Carbohydrates: 30 grams

Dish Characteristics:

• Bold flavors from the peppercorn steak
• Sweetness from the caramelized pecans and honey
• Tanginess from the Cabernet-Cherry Vinaigrette
• Crunchy texture from the lettuce and pecans
• Blue cheese provides a creamy and savory contrast

User Comments:

• "This salad is absolutely delicious! The flavors are perfectly balanced." - Alice
• "The steak was cooked to perfection and the caramelized pecans were a great addition." - John
• "I would definitely recommend this dish to anyone who loves grilled steak and flavorful salads." - Mary

Special Precautions and Tips:

• Handle raw meat with care and cook to an internal temperature of 145°F for medium-rare.
• Let the steaks rest before slicing to allow the juices to redistribute.
• Taste the vinaigrette and adjust seasonings as needed.
• For a sweeter salad, add more honey to the vinaigrette.
• Top with fresh herbs, such as parsley or thyme, for extra flavor.