Harvest Steak Salad with California Grapes
This Harvest Steak Salad with California Grapes, squash, candied pecans and goat cheese is hearty, seasonal & absolutely packed with flavour.
Servings: 4 servings
Ingredients
For the Candied Pecans:
- 1 cup unsalted pecans
- ¼ cup maple syrup
- 1/4 teaspoon flaky sea salt such as Maldon
For the Balsamic Vinaigrette:
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup substitute honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove finely grated or chopped
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly-cracked black pepper
- 3 tablespoons extra virgin olive oil
For the Harvest Salad:
- 1 medium acorn squash seeded and sliced into 2-inch wedges
- 2 sprigs fresh thyme leaves
- 3 tablespoons extra virgin olive oil
- Kosher salt and freshly-cracked black pepper
- 10- ounce beef grilling steak of choice such as NY Strip, ribeye, tenderloin, or top sirloin
- 2 teaspoons avocado oil
- 5 ounces Arugula
- 1 medium shallot thinly sliced
- 1 cup Red California Grapes sliced in half
- 3.5 ounces soft unripened goat cheese
Instructions
For the Candied Pecans:
- In a small skillet, combine the pecans and maple syrup. Place over medium-low heat and cook, stirring, until the maple syrup has reduced by ¾ in volume and the pecans start to get sticky. Transfer to a cookie sheet lined with parchment paper, spread into a single layer, and season with the flakey salt. Set aside and let cool.
For the Balsamic Vinaigrette:
- In a large serving bowl, combine the balsamic vinegar, maple syrup, Dijon mustard, garlic, salt and pepper and whisk thoroughly together. While continuously whisking, slowly pour in the olive oil until everything is incorporated. The vinaigrette should be fully emulsified and coat the back of a spoon. Taste for seasoning and adjust with salt and pepper as desired. Cover the bowl and set aside until ready to use.
For the Harvest Salad:
- Preheat Traeger grill to 425F. Remove steak from fridge one hour before cooking and let it come to room temperature.
- Add the squash to the sheet pan lined with parchment paper. Add the thyme, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Toss to coat and spread out in a single layer. Transfer to oven or Traeger and roast, flipping halfway, until the squash is fork-tender and slightly caramelized, around 40 minutes. Remove squash from heat and tent with foil to keep warm or transfer to the top rack of your Traeger.
- Raise the heat to 500F.
- Pat steak very dry with paper towel. Drizzle with avocado oil, massage all over to coat and generously season both sides with salt and pepper. Place onto the Traeger and cook, undisturbed with the lid closed, until grill marks form, around 5 minutes. Flip and cook the other side until grill marks form or the thickest part of the steak registers 132F for a medium-rare center. Transfer steak to a board and let rest 10 minutes before slicing against the grain.
- Add the arugula, shallots and grapes to the bowl with the vinaigrette and toss to coat. Arrange the squash on a serving platter. Top with the salad and sliced steak. Garnish with goat cheese and candied pecans. Serve warm or prepare all ingredients ahead of time and serve at room temperature.
Video
Notes
Notes:
1. If using a conventional grill: prepare a two-zone heat and cook the squash over indirect heat at 425F. Then, grill the steak over direct, high heat.
2. For oven: roast the squash in a preheated 425F oven on a rack positioned in the top third of the oven.
3. If cooking the steak indoors, you can use a cast-iron, carbon-steel or stainless-steel grill pan or skillet over medium-high to high heat. Avoid non-stick materials because they can start to break down at high heat.
4. If preparing ahead of time, only toss the salad in the dressing immediately before serving.
1. If using a conventional grill: prepare a two-zone heat and cook the squash over indirect heat at 425F. Then, grill the steak over direct, high heat.
2. For oven: roast the squash in a preheated 425F oven on a rack positioned in the top third of the oven.
3. If cooking the steak indoors, you can use a cast-iron, carbon-steel or stainless-steel grill pan or skillet over medium-high to high heat. Avoid non-stick materials because they can start to break down at high heat.
4. If preparing ahead of time, only toss the salad in the dressing immediately before serving.