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Steak Salad with Parmesan and Pear

Escarole Steak Salad with Pickled Fennel and Parmesan
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5 from 2 reviews

Steak salad featuring tangy, crisp pickled fennel, parmesan, and pear, all dressed in a Greek lemon and olive oil dressing.

Ingredients

Units Scale

Quick Pickled Fennel

  • 3/4 cup distilled white vinegar
  • 1/4 cup water
  • 1 tablespoon pure maple syrup
  • 1 (3-inch) strip orange zest
  • 2 garlic cloves, thinly sliced
  • 1/2 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

  • 1/4 cup lemon juice (about 1 large lemon)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon coarse black pepper
  • 1/2 teaspoon dried oregano
  • 1/3 cup olive oil

Steak Salad

  • 2 (8 oz) top sirloin steaks
  • 2 tablespoons oil/grease of choice
  • 1 large head escarole, washed and dried
  • 1/2 cup shaved Parmesan cheese
  • 1/3 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

  1. In a small saucepan over low heat, combine the vinegar, water, maple syrup, orange zest, sliced garlic, and mustard seeds. Stir to combine.
  2. Let the brine steep for 3 minutes.
  3. Turn off the heat. Add the sliced fennel and toss well to coat.
  4. Cover and steep for 20 minutes.
  5. Transfer the fennel to a jar, pour the brine over it, and chill for at least 1 hour.
  6. Add fennel fronds for garnish if desired.

Make the Greek Dressing

  1. Add oregano, sea salt, and black pepper to a mixing bowl.
  2. Stir in the lemon juice to dissolve the salt.
  3. Slowly whisk in the olive oil until the dressing becomes smooth and pale yellow.
  4. Set aside.

 

Cook the Steaks

  1. Season steaks generously on both sides with coarse salt and black pepper.
  2. Heat a skillet or grill over high heat and add the cooking fat.
  3. Sear the steaks for a few minutes per side until a rich brown crust forms.
  4. Reduce heat to medium and cook to preferred doneness:
  5. Medium-rare: 4–5 minutes (135–140°F / 57–60°C)
  6. Medium: 5–6 minutes (145–150°F / 63–66°C)
  7. Well done: 7–8 minutes (155–160°F / 68–71°C)
  8. Rest the steak for several minutes before slicing.

Assemble the Salad

  1. Add the escarole to a large bowl.
  2. Pour about ½ cup of the Greek dressing over the leaves and gently rub or squeeze them for 1–2 minutes to soften.
  3. Add shaved Parmesan, pecans, sliced pear, and pickled fennel. Toss lightly to combine.
  4. Plate the salad and top with thinly sliced steak.
  5. Garnish with more Parmesan, pear, or black pepper.

Notes

Recipe Inspired by "America's Test Kitchen: The Complete Salad Cookbook".

Find it online: https://crave-worthy.com/steak-salad-recipe/