Steak Salad

2 whole Rib-eye or Strip Steaks, Extra fat trimmed
FOR THE DRESSING/MARINADE
3/4 cups canola oil 3 Tbl red wine vinegar
1 Tbl balsamic vinegar 1 Tbl Worcestershire sauce
2 Tbl soy sauce 2 Tbl lime juice
2 Tbl sugar 3 cloves garlic minced
1 Tbl fresh minced ginger 1/2 tsp hot chili oil
1 tsp kosher salt black pepper to taste
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FOR THE ONION STRINGS
2 whole onions, sliced as thinly as possible
2 cups buttermilk
2 cups flour
1 Tbl salt
1/2 tsp cayenne pepper
1 quart canola oil
black pepper to taste
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FOR THE CANDIED PECAN BITS
1/2 cup chopped pecans
1 cup sugar
2 Tbl water
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FOR THE SALAD
Purchase a Bag o Salad your favorite blend
small grape tomatoes
3/4 cups crumbled blue cheese

To make the dressing/marinade, combine all the ingredients and mix well; taste and adjust seasonings to taste.

Place steak in a plastic ziiper bag. Pour half the marinade and seal. Refrigerate and for at least 2 hours.

Prepare the onion strings; Place in a baking dish and cover with buttermilk and soak for at least 1 hour.

Make the candied pecans; Spread pecans on a baking sheet. Add sugar and water to a small saucepan over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans and quickly stir/poke with a fork to evenly distribute mixture all over the pecans. Allow to cool completely.

Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into hot oil. Fry for a few minutes until golden and remove to paper towel lined plate. Repeat until all onions are cooked.

Grill the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest 10 minutes. Slice steak against the grain in thin slices.

In a large bowl, add salad mix, cherry tomatoes, and blue cheese. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to to combine.

Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes and pecans on each plate. Add half the steak to the top of each plate, then top with onion strings.

Serves 4

ENJOY!