Marinated Steak Salad Recipe

Name: Marinated Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium shallot, minced; 1/2 teaspoon minced fresh rosemary; Salt and freshly ground pepper; 3 tablespoons sherry wine vinegar; 2 tablespoons Dijon mustard; 1/4 cup walnut oil; 1/4 cup plus 1 tablespoon vegetable oil; Four 1-inch-thick boneless steaks (about 7 ounces each); 1/2 cup coarsely chopped walnuts; 2 Belgian endives, cut crosswise into 1-inch pieces; 1 pound escarole, torn into bite-size pieces; 4 ounces Roquefort cheese, crumbled (about 1 cup)

Servings: persons

1 medium shallot, minced
1/2 teaspoon minced fresh rosemary
Salt and freshly ground pepper
3 tablespoons sherry wine vinegar
2 tablespoons Dijon mustard
1/4 cup walnut oil
1/4 cup plus 1 tablespoon vegetable oil
Four 1-inch-thick boneless steaks (about 7 ounces each)
1/2 cup coarsely chopped walnuts
2 Belgian endives, cut crosswise into 1-inch pieces
1 pound escarole, torn into bite-size pieces
4 ounces Roquefort cheese, crumbled (about 1 cup)

1
In a small nonreactive saucepan, combine the shallot, rosemary and 1/2 teaspoon each salt and pepper.
2
Stir in the vinegar and mustard.
3
Whisk in the walnut oil and vegetable oil.
4
Arrange the steaks on a nonreactive baking sheet, pour 1/4 cup of the dressing on top and turn to coat.
5
Let marinate for 30 minutes.
6
Meanwhile, preheat the oven to 350.
7
Toast the walnuts for about 3 minutes, or until fragrant.
8
Preheat the broiler.
9
Warm the remaining dressing over low heat; keep warm.
10
Broil the steaks for about 2 minutes per side for medium-rare.
11
Let rest for 2 minutes.
12
Toss the endives, escarole, Roquefort and walnuts with the dressing and mound on 4 plates.
13
Cut each steak diagonally across the grain into 5 slices and arrange on the salads.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium shallot, minced, 1/2 teaspoon minced fresh rosemary, Salt and freshly ground pepper, 3 tablespoons sherry wine vinegar, and more.

Yes, Marinated Steak Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Marinated Steak Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions