Steak Salad
- 2 whole Rib-eye Or Strip Steaks, Extra Fat Trimmed
- 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 teaspoon Hot Chili Oil
- 1 teaspoon Kosher Salt
- Lots Of Freshly Ground Black Pepper
- 2 whole Onions, Sliced As Thin As Possible
- 2 cups Buttermilk
- 2 cups Flour
- 1 Tablespoon Salt
- 1/2 teaspoon Cayenne Pepper
- 1 quart Canola Oil
- Black Pepper To Taste
- 1/2 cup Pecans, Chopped
- 1 cup Sugar
- 2 Tablespoons Water
- Small Grape Tomatoes
- 3/4 cups Crumbled Blue Cheese
- Produce
- Garlic (3 cloves)
- Ginger, Fresh (1 Tablespoon)
- Grape tomatoes, Small (1)
- Onions, whole (2)
- Pecans (1/2 cup)
- Meat
- Rib-eye or strip steaks, whole (2)
- Condiments
- Balsamic vinegar (1 Tablespoon)
- Red wine vinegar (3 Tablespoons)
- Soy sauce (2 1/3 Tablespoons)
- Worcestershire sauce (1 Tablespoon)
- Cooking & Baking
- Black pepper, Freshly Ground (1 Lots Of)
- Black pepper (1)
- Canola oil (4 3/4 cups)
- Cayenne pepper (1/2 teaspoon)
- Chili oil, Hot (1/2 teaspoon)
- Flour (2 cups)
- Kosher salt (1 teaspoon)
- Salt (1 Tablespoon)
- Sugar (18 Tablespoons)
- Drinks
- Lime juice (2 Tablespoons)
- Water (2 Tablespoons)
- Dairy
- Blue cheese (3/4 cups)
- Buttermilk (2 cups)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published October 20, 2010 (2 years ago).
24 people saved this recipe.
