This escarole steak salad features tangy, crisp pickled fennel, parmesan, and pear, all dressed in a Greek lemon and olive oil dressing.
This is the best restaurant-quality salad I have ever eaten in MY LIFE! I know I'm coming off strong here, but this steak salad is SO good.
If you are new to Escarole, it tastes like a slightly bitter and peppery version of lettuce. It has a unique flavor that adds depth to salads.
Ingredients You'll Need
- Escarole.
- Sirloin steak.
- Greek lemon olive oil dressing.
- Parmesan cheese.
- Pear.
- Pecans.
- Pickled fennel.
See the recipe card for quantities.
Each step builds flavor, beginning with a quick pickled fennel, homemade Greek dressing, cooking the steak, and assembling the salad.
How to Make Quick Pickled Fennel
- Slice the fennel and remove the stalks and fronds. Cut the bulb in half vertically, then slice it into thin pieces.
- In a small saucepan over low heat, add the vinegar, spices, orange zest, and pure maple syrup. Stir to combine ingredients and warm the spices for 3 minutes.
- Turn off the heat. Add the fennel. Generously toss the fennel in the vinegar.
- Remove the saucepan from the heat. Cover the saucepan with a lid and allow the fennel to steep for 30 minutes.
- Add the fennel to a jar with a lid and place it into the fridge to cool for at least an hour before enjoying it.
Ideally, you can do this step 24 hours or up to a week ahead of time.
How to Make Greek Dressing
- Add the oregano, salt, and pepper to a mixing bowl.
- Add the lemon juice. Stir to dissolve the salt.
- Slowly add olive oil while whisking until a smooth, pale yellow dressing forms.
How to Cook Steak for Salads
- Start by seasoning the steak with salt and pepper generously on both sides.
- Preheat a skillet or grill over high heat.
- Add the grease of choice to the skillet. Place the steak on the hot surface and sear it for a few minutes on each side until it develops a brown crust.
- Reduce the heat to medium and continue cooking the steak to your desired level of doneness.
For every 1-inch thick sirloin steak.
- Medium rare: 4-5 minutes. 135-140°F (57-60°C)
- Medium: 5-6 minutes. 145-150°F (63-66°C).
- Well done: 7-8 minutes. 145-150°F (63-66°C).
Use a meat thermometer to check the internal temperature for accuracy.
Tip: Once cooked, let the steak rest for a few minutes before slicing and serving to allow the juices to redistribute throughout the meat, resulting in a tender and flavorful dish.
How to Build the Salad
- Wash and dry the escarole.
- Pour ½ cup of Greek lemon dressing over the escarole.
- Use your hands to gently rub and squeeze the leaves for about 1-2 minutes.
- Add the parmesan cheese, pecans, pickled fennel, and a generous pinch of black pepper.
- Lightly toss to combine ingredients.
- Place the escarole salad on a salad plate. Place thinly sliced steak and thinly sliced pear.
- Garnish with more black pepper, Parmesan cheese, and pear.
Recipe Variations
There are a few slight tweaks that can still make this escarole salad delicious:
- Spicy - add chili pepper flakes or Aleppo pepper to the Greek Dressing.
- Vegetarian - add chickpeas or tofu.
- Protein - Swap steak for grilled chicken or seared tuna steaks.
How to Store
- Place the steak in an airtight container or wrap it tightly in plastic wrap.
- Store the salad ingredients separately from the steak to maintain their crispness and prevent wilting.
- Consume within 1-2 days.
Steak Salad with Parmesan and Pear
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Steak salad featuring tangy, crisp pickled fennel, parmesan, and pear, all dressed in a Greek lemon and olive oil dressing.
Ingredients
Quick Pickled Fennel
- ¾ cup distilled white vinegar
- ¼ cup water
- 1 tablespoon pure maple syrup
- 1 (3-inch) strip orange zest
- 2 garlic cloves, thinly sliced
- ½ teaspoon mustard seeds (black or yellow)
- 1 small fennel bulb, stalks discarded, bulb halved, cored, and thinly sliced
- Fennel fronds for garnish (optional)
Greek Dressing
- ¼ cup lemon juice (about 1 large lemon)
- ¼ teaspoon sea salt
- ¼ teaspoon coarse black pepper
- ½ teaspoon dried oregano
- ⅓ cup olive oil
Steak Salad
- 2 (8 oz) top sirloin steaks
- 2 tablespoons oil/grease of choice
- 1 large head escarole, washed and dried
- ½ cup shaved Parmesan cheese
- ⅓ cup pecans, roughly chopped
- 1 large green pear, cored and thinly sliced
- Coarse salt and black pepper, to season the steak
Instructions
Quick Pickled Fennel
- In a small saucepan over low heat, combine the vinegar, water, maple syrup, orange zest, sliced garlic, and mustard seeds. Stir to combine.
- Let the brine steep for 3 minutes.
- Turn off the heat. Add the sliced fennel and toss well to coat.
- Cover and steep for 20 minutes.
- Transfer the fennel to a jar, pour the brine over it, and chill for at least 1 hour.
- Add fennel fronds for garnish if desired.
Make the Greek Dressing
- Add oregano, sea salt, and black pepper to a mixing bowl.
- Stir in the lemon juice to dissolve the salt.
- Slowly whisk in the olive oil until the dressing becomes smooth and pale yellow.
- Set aside.
Cook the Steaks
- Season steaks generously on both sides with coarse salt and black pepper.
- Heat a skillet or grill over high heat and add the cooking fat.
- Sear the steaks for a few minutes per side until a rich brown crust forms.
- Reduce heat to medium and cook to preferred doneness:
- Medium-rare: 4-5 minutes (135-140°F / 57-60°C)
- Medium: 5-6 minutes (145-150°F / 63-66°C)
- Well done: 7-8 minutes (155-160°F / 68-71°C)
- Rest the steak for several minutes before slicing.
Assemble the Salad
- Add the escarole to a large bowl.
- Pour about ½ cup of the Greek dressing over the leaves and gently rub or squeeze them for 1-2 minutes to soften.
- Add shaved Parmesan, pecans, sliced pear, and pickled fennel. Toss lightly to combine.
- Plate the salad and top with thinly sliced steak.
- Garnish with more Parmesan, pear, or black pepper.
Notes
Recipe Inspired by "America's Test Kitchen: The Complete Salad Cookbook".
- Prep Time: 20 minutes
- Brine steeping: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course, Salad
- Cuisine: American, Restaurant-Style
Dan says
Another great recipe, Ashley!