Today’s recipe inspiration comes from Outback Steakhouse. Outback serves two salads which we are huge fans of: the filet wedge and the chopped pecan salad. I decided to do a recipe featuring a mix of the two salads – candied pecans, steak, red onions and blue cheese. For some reason I recall one being served with balsamic glaze and so I added that to the mixture.The result is a perfectly light dinner that’s also filling and satisfying. P.S. This is a few days late but I should tell you that my Middle Eastern dinner from this past weekend went well. I was able to get everything finished up on time and everyone seemed to like what they were eating 😉 I ended up making several dishes: rice & chicken with nuts, sfeeha, stuffed grape leaves, mtabal (eggplant dish), pita bread, yogurt & cucumber dip, tabbouleh, and knafeh (pastry with cheese and syrup) for dessert. It took a lot of time and now I’m a bit cooked-out BUT we have a ton of leftovers. If you’re curious what the table looked like, I took a quick photo and posted to Instagram.
Steak salad with blue cheese, candied pecans, and balsamic
- 2 8oz Steaks, sliced
- 12 oz Lettuce, chopped
- 1 large Tomato, sliced
- 1/2 Red Onion, sliced
- 2 T Candied Pecans
- 2 T Blue Cheese Dressing
- 2 T Balsamic Glaze
- Top lettuce with tomato, red onion slices and steak. Sprinkle pecans over top.
- Then add a a drizzle of balsamic glaze and blue cheese dressing.
*Tweak the measurements to suit your tastes and preferences