Steak Salad With Caramelized Onion Vinaigrette
At first glance, this salad may seem like quite a workhorse. You
Recipe detail
- 11 October , 2016
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Category : Salad
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Cuisine : American
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Preparation Time : 40 Minute
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Cook Time : 80 Minute
- Poster : admin
Ingredients
- 2 Persons
- 4 Persons
- 6 Persons
Onions
The onion, also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus Allium.
5 medium-sized yellow onions, halved and sliced
Olive Oil
Olive oil is a fat obtained from the olive, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals
5 TBL extra-virgin olive oil
Butter
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk.
3 tablespoon unsalted butter
Apple Cider Vinegar
Apple cider vinegar, otherwise known as cider vinegar or ACV, is a type of vinegar made from cider or apple must and has a pale to medium amber color.
5 tablespoons apple cider vinegar
Agave Nectar
Agave nectar is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Agave syrup is sweeter than honey and tends to be less viscous. Most agave syrup comes from Mexico and South Africa.
2 tablespoon agave nectar
Olive Oil
Olive oil is a fat obtained from the olive, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals
8 tablespoons olive oil
Mushrooms
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.
baby bella or cremini mushrooms, sliced Extra-virgin olive oil
Thyme
Thyme is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family, and a relative of the oregano genus Origanum.
1 teaspoon fresh thyme Salt, pinch
Sirloin Steak
The sirloin steak is cut from the back of the animal. In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.
1 (8 oz.) sirloin steak Salt and Pepper, to taste
Spinach
Spinach is an edible flowering plant in the family Amaranthaceae native to central and western Asia. It is an annual plant, which grows up to 30 cm tall. Spinach may survive over winter in temperate regions.
1 (15 oz.) package of baby spinach
Onions
The onion, also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus Allium.
3 medium-sized yellow onions, halved and sliced
Olive Oil
Olive oil is a fat obtained from the olive, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals
3 extra-virgin olive oil
Butter
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk.
2 tablespoon unsalted butter
Apple Cider Vinegar
Apple cider vinegar, otherwise known as cider vinegar or ACV, is a type of vinegar made from cider or apple must and has a pale to medium amber color.
4 tablespoons apple cider vinegar
Agave Nectar
Agave nectar is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Agave syrup is sweeter than honey and tends to be less viscous. Most agave syrup comes from Mexico and South Africa.
1 tablespoon agave nectar
Olive Oil
Olive oil is a fat obtained from the olive, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals
6 tablespoons olive oil
Mushrooms
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.
baby bella or cremini mushrooms, sliced Extra-virgin olive oil
Thyme
Thyme is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family, and a relative of the oregano genus Origanum.
1 teaspoon fresh thyme Salt, pinch
Sirloin Steak
The sirloin steak is cut from the back of the animal. In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.
1 (8 oz.) sirloin steak Salt and Pepper, to taste
Spinach
Spinach is an edible flowering plant in the family Amaranthaceae native to central and western Asia. It is an annual plant, which grows up to 30 cm tall. Spinach may survive over winter in temperate regions.
1 (15 oz.) package of baby spinach
Onions
The onion, also known as the bulb onion or common onion, is a vegetable and is the most widely cultivated species of the genus Allium.
2 medium-sized yellow onions, halved and sliced
Olive Oil
Olive oil is a fat obtained from the olive, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals
2 TBL extra-virgin olive oil
Butter
Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk.
1 tablespoon unsalted butter
Apple Cider Vinegar
Apple cider vinegar, otherwise known as cider vinegar or ACV, is a type of vinegar made from cider or apple must and has a pale to medium amber color.
2 tablespoons apple cider vinegar
Agave Nectar
Agave nectar is a sweetener commercially produced from several species of agave, including Agave tequilana and Agave salmiana. Agave syrup is sweeter than honey and tends to be less viscous. Most agave syrup comes from Mexico and South Africa.
1 tablespoon agave nectar
Olive Oil
Olive oil is a fat obtained from the olive, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and is commonly used in cooking, cosmetics, pharmaceuticals
5 tablespoons olive oil
Mushrooms
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.
baby bella or cremini mushrooms, sliced Extra-virgin olive oil
Thyme
Thyme is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family, and a relative of the oregano genus Origanum.
1 teaspoon fresh thyme Salt, pinch
Sirloin Steak
The sirloin steak is cut from the back of the animal. In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.
1 (8 oz.) sirloin steak Salt and Pepper, to taste
Spinach
Spinach is an edible flowering plant in the family Amaranthaceae native to central and western Asia. It is an annual plant, which grows up to 30 cm tall. Spinach may survive over winter in temperate regions.
1 (15 oz.) package of baby spinach
Directions
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1
Heat 1 tablespoon butter and 1 tablespoon olive oil in a heavy saucepan over medium heat. Add onion slices and a pinch of salt. Stir to coat. Reduce heat to low and continue to stir occasionally until onions begin to brown and reduce, approximately 40-50 minutes. -
2
Meanwhile, heat a saucepan over medium heat. Add 1 tablespoon olive oil. Saute sliced mushrooms until they release their liquid, approximately 4-5 minutes. Add thyme and salt. Stir until combined. Set aside until assembling salad. -
3
To prepare the steak, preheat the oven to 450 degrees. Let the steak come to room temperature. Sprinkle each side with salt and pepper. Heat a heavy skillet over medium-high heat. Sear each side of the steak in the skillet, 30 seconds on each side. Place the whole skillet in the oven (wrap the handle in foil if you aren't sure if it's oven-safe). Cook steak for 1 1/2 - 2 minutes on each side, depending on desired temperature. Remove from oven and remove steak from pan. Let sit for approximately 5 minutes before slicing. Slice steak thinly. -
4
Once the onions are browned, add apple cider vinegar, agave nectar, 5 tablespoons olive oil and salt to the pan over medium heat. Stir to combine. -
5
To assemble the salads, divide the spinach between four plates. Top with warm mushrooms and sliced steak. Pour hot onion vinaigrette over the entire salad. Top with crumbled goat cheese. Serve while still warm.