Steak Salad

• 2 whole Rib-eye Or Strip Steaks, Extra Fat Trimmed
• _____
• FOR THE DRESSING/MARINADE:
• 3/4 cups Canola Oil
• 3 Tablespoons Red Wine Vinegar
• 1 Tablespoon Balsamic Vinegar
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Soy Sauce
• 1 teaspoon (additional) Soy Sauce
• 2 Tablespoons Lime Juice
• 2 Tablespoons Sugar
• 3 cloves Garlic, Peeled
• 1 Tablespoon Minced Fresh Ginger
• 1/2 teaspoons Hot Chili Oil
• 1 teaspoon Kosher Salt
• Lots Of Freshly Ground Black Pepper
• _____
• FOR THE ONION STRINGS:
• 2 whole Onions, Sliced As Thin As Possible
• 2 cups Buttermilk
• 2 cups Flour
• 1 Tablespoon Salt
• 1/2 teaspoons Cayenne Pepper
• 1 quart Canola Oil
• Black Pepper To Taste
• _____
• FOR THE CANDIED PECAN BITS:
• 1/2 cups Pecans, Chopped
• 1 cup Sugar
• 2 Tablespoons Water
• _____
• FOR THE SALAD:
• Lettuce Mix: Romaine, Arugula, Watercress, Raddiccio, Etc.
• Small Grape Tomatoes
• 3/4 cups Crumbled Blue Cheese

1. To make the dressing/marinade, combine all ingredients in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.
2. Place steak in a plastic zipper bag. Pour in half the marinade and seal. Refrigerate and marinate for at least two hours.
3. Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
4. Make the candied pecans: Spread pecans on a baking mat or sheet of waxed paper. Add sugar and water to a small saucepan or skillet over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans (may not need all of mixture) and quickly stir/poke with a fork to evenly distribute mixture all over pecans. Allow to cool completely.
5. 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 and remove to a paper towel-lined plate as soon as they are golden brown. Repeat until onions are gone.
6. Grill (or sautee) the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest. Slice steak against the grain in thin slices.
7. In a large bowl, add lettuce mix, blue cheese, and cherry tomatoes. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to combine.
8. Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes, and pecans on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.
9. Serve immediately. Yum!

ribeye, ube, red wine vinegar, balsamic vinegar, worcestershire sauce, soy sauce, soy sauce, lime juice, sugar, garlic, fresh ginger, hot chili oil, kosher salt, ground black pepper, onion, onions, buttermilk, flour, salt, cayenne pepper, canola oil, black pepper, candied pecan, pecans, sugar, water, salad, arugula, grape tomatoes, cheese

Taken from tastykitchen.com/recipes/salads/steak-salad-2/ (may not work)