This escarole steak salad features tangy crisp pickled fennel, parmesan, and pear—all dressed in a Greek lemon and olive oil dressing.
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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 for this Escarole Steak Salad
- 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.
If you are planning to bring this salad to work or school, you can omit the pears entirely or add them just before serving.
When it comes to serving steak salad, there are several delicious options to consider. Some popular choices include a side of roasted potatoes or sweet potato fries for a hearty and satisfying meal.
Steak Salad with Pickled Fennel and Parmesan Recipe
Ingredients
- 1 quick pickled fennel Recipe *see instruction
- 1 Greek dressing recipe *see instruction
- 2 tablespoons grease of choice for frying the steak
- 1 pinch coarse black pepper and salt to season the steak
- 2 (8 oz) top sirloin steaks
- 1 large head escarole
- ½ cup shaved parmesan cheese
- ⅓ cup pecans, roughly chopped
- 1 large green pear, cored, thinly sliced
Instructions
Quick Pickled Fennel
- First, slice the fennel and remove the stalks and fronds. Then, cut the bulb in half vertically, and slice it into thin pieces.
- In a small saucepan set over low heat, add the vinegar, spices, orange zest, and pure maple syrup. Stir to combine all ingredients and warm the spices for 3 minutes.
- Once the spices are warm, turn off the heat and add the fennel. Generously toss the fennel in the vinegar mixture. Cover the saucepan with a lid and allow the fennel to steep for 30 minutes.
- After 30 minutes, transfer the fennel and vinegar mixture to a jar with a lid and refrigerate it for at least an hour before enjoying it.
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.
- Pour the Greek dressing into a jar with a lid.
Cook the Steaks
- 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 medium cook for 5-6 minutes. 145-150°F (63-66°C). *See notes
- Once cooked, let the steak rest for a few minutes before slicing.
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, pear, and pickled fennel, and a generous pinch of black pepper.
- Lightly toss to combine ingredients.
- Place the escarole salad on a salad plate and add the steak.
- Optional: garnish with more black pepper, parmesan cheese, and pear.
Notes
- 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).
Dan says
Another great recipe, Ashley!