A fresh salad can always hit the spot. The sweet and tart flavor of the dried cherries combined with the creamy and tangy goat cheese and the rich steak make this salad hard to beat.
The great thing about a salad is that it can always be customized to your own personal preferences. Feel free to change up the dressing (this one is a little tangy and has a bit of a spice from the ginger) but be open to some of the flavors you may not have experienced before, like the goat cheese.
About the Cut
Sirloin Steak
Sirloin Steak - Sirloin steaks are a flavorful cut that is versatile and juicy. It is a bit leaner than the ribeye or other premium steaks but just as delicious when served as a steak, cut into kabobs or steak tips. Sirloin steaks come from the Sirloin Primal near the middle rear of the beef.
Cherry and Goat Cheese Steak Salad
Dressing Ingredients:
- 3 TBSP Olive Oil
- Juice from 2 limes (approx. 3 TBSP)
- 1 TBSP low sodium soy sauce
- 1 clove garlic (grated)
- 1/2 tsp ginger paste (I used the kind from the refrigerator section), you can also add a pinch of ground dried ginger spice if you have it on hand instead
- 2 TBSP Honey
- dash of salt and pepper
Salad Ingredients:
- 1 lb Wells Farms Sirloin Steak
- 2 TBSP Butter
- Steak Seasoning (I used Tailgate Foodie's Steakhouse: Texas Style Smoked SPG)
- 2 Shallots, thinly sliced
- 2 TBSP Olive Oil
- mixed salad greens
- 1/4 cup candied pecans
- 1/4 cup dried cherries
- 2-3 oz goat cheese, crumbled (I used plain Roth Crumbled Chevre)
Directions:
- Combine all ingredients for the salad dressing together into a small mason jar with a lid and shake vigorously to mix. Set aside.
- Add the butter to a cast iron skillet and heat on medium-high heat until melted and the pan is hot.
- Season the steak with your favorite steak seasoning and add to the pan to sear on each side.
- When a good crust has formed on each steak and you have achieved your desired level of doneness, removed the steak to a cutting board to rest.
- Add 2 TBSP to the same skillet. Add your thinly sliced shallots to the heated and hot oil. Fry for 3-5 minutes, stirring frequently. Make sure your oil is hot when you add the shallots in order to get them crispy rather than just sauteed.
- Remove the fried shallots to a paper towel lined plate and season with salt.
- Assemble the salad with the lettuce, candied pecans, dried cherries, and goat cheese and shallots.
- Add the thinly sliced steak to the salad.
- Serve with the vinaigrette made above or your favorite salad dressing
Printable Recipe