Category

Steak & Camembert Salad with Balsamic Vinegar

Yields2 Servings

Pickled Onions
 1 cup Red Wine Vinegar
 1 cup Rice Vinegar
  cup White Sugar
 1 tbsp Pickling Spice
 1 tsp Salt
 23 Red Onions, Sliced Thin
 ½ cup Ice
Candied Walnuts:
 1 cup Walnuts
 Powdered Sugar
 ¼ cup Honey
 ¼ tsp Cayenne Pepper (Optional)
Balsamic Vinegar:
  cup Balsamic Vinegar
 ¼ cup Roasted Garlic
 ¼ cup Honey
 1 qt Canola Oil or Salad Oil
 1 tsp Salt and Pepper
Spice Rub:
 1 tbsp Kosher Salt
 1 tbsp Lemon Pepper
 1 tbsp Seasoning Salt
 2 tbsp Granulated Garlic
 1 tsp Chili Powder
 ½ tsp Cayenne Pepper
 1 tsp Red Pepper Flakes
 1 tsp Granulated Onion
 2 tsp Brown Sugar
Steak:
 1.25 lbs T-Bone Steak
 1 Apple
 1 cup Salad Greens

Pickled Onions:
1

Prepare the day before for best results:

Dissolve sugar in vinegars with pickling spice and salt over medium-low heat, add sliced onions, then let steep (about 5-10 minutes). Add ice and refrigerate until liquid reaches below 100 degrees. Pour over onions and keep refrigerated. This recipe will make more than is needed for the salad, so keep refrigerated for future use.

Candied Walnuts:
2

Coat walnuts in powdered sugar. Heat honey over medium low or for a few seconds in the microwave until it loosens up. Add cayenne pepper if desired. Mix honey with walnuts
that have been coated in powdered sugar and bake on a pan without parchment paper until walnuts are nicely toasted (5-10 minutes) @ 350 degrees. Be careful not to burn them.

Balsamic Vinegar:
3

In a blender mix garlic, honey, salt, pepper and vinegar until well blended. Slowly add in oil while blending to emulsify. Chill until ready to use.

Putting it all together:
4

Coat T-Bone Steak generously with spice rub and grill to desired doneness. Let rest for 10-15 minutes and slice across the grain into thin strips. Cut apple in half-length wise, spray with non-stick spray and grill, then slice or dice half the apple. Dress greens in balsamic vinegar and plate with grilled steak slices, pickled onions, slice Camembert cheese or using your hands to tear it apart (skin off), and grilled apple slices. Top with candied walnuts and serve.

Ingredients

Pickled Onions
 1 cup Red Wine Vinegar
 1 cup Rice Vinegar
  cup White Sugar
 1 tbsp Pickling Spice
 1 tsp Salt
 23 Red Onions, Sliced Thin
 ½ cup Ice
Candied Walnuts:
 1 cup Walnuts
 Powdered Sugar
 ¼ cup Honey
 ¼ tsp Cayenne Pepper (Optional)
Balsamic Vinegar:
  cup Balsamic Vinegar
 ¼ cup Roasted Garlic
 ¼ cup Honey
 1 qt Canola Oil or Salad Oil
 1 tsp Salt and Pepper
Spice Rub:
 1 tbsp Kosher Salt
 1 tbsp Lemon Pepper
 1 tbsp Seasoning Salt
 2 tbsp Granulated Garlic
 1 tsp Chili Powder
 ½ tsp Cayenne Pepper
 1 tsp Red Pepper Flakes
 1 tsp Granulated Onion
 2 tsp Brown Sugar
Steak:
 1.25 lbs T-Bone Steak
 1 Apple
 1 cup Salad Greens

Directions

Pickled Onions:
1

Prepare the day before for best results:

Dissolve sugar in vinegars with pickling spice and salt over medium-low heat, add sliced onions, then let steep (about 5-10 minutes). Add ice and refrigerate until liquid reaches below 100 degrees. Pour over onions and keep refrigerated. This recipe will make more than is needed for the salad, so keep refrigerated for future use.

Candied Walnuts:
2

Coat walnuts in powdered sugar. Heat honey over medium low or for a few seconds in the microwave until it loosens up. Add cayenne pepper if desired. Mix honey with walnuts
that have been coated in powdered sugar and bake on a pan without parchment paper until walnuts are nicely toasted (5-10 minutes) @ 350 degrees. Be careful not to burn them.

Balsamic Vinegar:
3

In a blender mix garlic, honey, salt, pepper and vinegar until well blended. Slowly add in oil while blending to emulsify. Chill until ready to use.

Putting it all together:
4

Coat T-Bone Steak generously with spice rub and grill to desired doneness. Let rest for 10-15 minutes and slice across the grain into thin strips. Cut apple in half-length wise, spray with non-stick spray and grill, then slice or dice half the apple. Dress greens in balsamic vinegar and plate with grilled steak slices, pickled onions, slice Camembert cheese or using your hands to tear it apart (skin off), and grilled apple slices. Top with candied walnuts and serve.

Steak & Camembert Salad with Balsamic Vinegar
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