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Pioneer Woman Autumn Steak Salad - recipe card

Pioneer Woman Autumn Steak Salad

  • Author: Anabelle Mclean
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45
  • Yield: 4 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

A hearty, colorful salad featuring seared flank steak, roasted butternut squash, crisp apples, tangy goat cheese, and crunchy pecans tossed with mixed greens and a warm maple-Dijon vinaigrette. The contrast of warm roasted vegetables and cool crisp greens makes this a satisfying autumn main course.

Ingredients

Scale
  • 1 1/2 lb flank steak, trimmed of excess silver skin
  • 1 tbsp olive oil, divided
  • 1 1/2 tsp kosher salt, divided
  • 1 tsp freshly ground black pepper, divided
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 3 cups butternut squash, peeled, seeded, and cut into 1/2-inch cubes (about 1 small squash)
  • 1 large Honeycrisp apple, cored and thinly sliced (about 2 cups)
  • 1/2 cup red onion, very thinly sliced
  • 8 oz mixed baby greens (spring mix or baby spinach and arugula blend)
  • 4 oz goat cheese, crumbled
  • 1/2 cup pecan halves, toasted and roughly chopped
  • 1/2 cup dried cranberries
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 1 tbsp Dijon mustard
  • 1 small shallot, finely minced (about 2 tbsp)
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Instructions

  1. Pat the flank steak completely dry with paper towels and let it rest at room temperature for 20 minutes while you prepare the other components. Drying the surface is critical because it allows you to achieve a deep brown crust during searing rather than steaming the meat. While it rests, in a small bowl combine 1 teaspoon kosher salt, 1/2 teaspoon black pepper, the smoked paprika, and garlic powder, mixing until evenly distributed.
  2. Preheat the oven to 425°F / 218°C with a rack positioned in the center. On a large rimmed baking sheet, toss the cubed butternut squash with 1/2 tablespoon of the olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, spreading the cubes into a single layer with space between them. Roast for 20 to 25 minutes, stirring once halfway through, until the edges are caramelized and the centers are tender when pierced with a fork. Remove from the oven and set aside to cool slightly while you cook the steak.
  3. Rub the flank steak all over with the remaining 1/2 tablespoon of olive oil, then coat it evenly with the spice mixture, pressing gently so the rub adheres to the meat. Let the seasoned steak sit for 5 minutes before cooking so the salt begins to draw moisture to the surface and the spices bloom.
  4. Heat a large cast-iron skillet over medium-high heat until a drop of water flicked onto the surface sizzles and evaporates immediately, about 3 to 4 minutes. The pan must be fully hot before the steak goes in or it will stick and fail to sear. Do not add oil to the pan; the oil on the steak is sufficient.
  5. Lay the seasoned flank steak in the hot skillet away from you to prevent splatter and let it cook undisturbed for 5 to 6 minutes on the first side. You should hear an aggressive, steady sizzle and see deep brown edges forming around the perimeter. Avoid moving or lifting the steak during this time, as constant contact with the hot surface is what builds the flavorful crust.
  6. Flip the steak with tongs and continue cooking for 4 to 5 minutes on the second side for medium-rare, or until an instant-read thermometer inserted into the thickest part registers 130°F / 54°C for medium-rare or 135°F / 57°C for medium. Keep in mind the temperature will rise approximately 5°F as the meat rests. Transfer the steak to a cutting board, tent loosely with foil, and rest for 10 minutes so the juices redistribute throughout the muscle fibers.
  7. While the steak rests, make the vinaigrette. In a medium bowl or a glass jar with a tight-fitting lid, combine the extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced shallot, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk vigorously or shake the sealed jar for 30 seconds until the dressing is completely emulsified and thick enough to coat the back of a spoon.
  8. After the steak has rested, place it on a clean cutting board and locate the grain, which appears as long parallel muscle fibers running the length of the meat. Using a sharp chef’s knife, slice the steak against the grain into thin strips, about 1/4 inch thick, cutting across those muscle fibers rather than parallel to them so the slices are short-fibered and tender rather than chewy.
  9. In a very large mixing bowl, combine the mixed baby greens, sliced apple, sliced red onion, dried cranberries, and toasted pecans. Toss gently with two-thirds of the vinaigrette, using clean hands or a pair of tongs to lift the greens from the bottom and ensure every leaf is lightly coated without crushing any ingredients.
  10. Divide the dressed greens evenly among four wide, shallow serving bowls or arrange on a large serving platter. Top each portion with an equal amount of the roasted butternut squash, the sliced steak arranged in a neat row across the center, and finally crumble the goat cheese over the top. Drizzle the remaining vinaigrette over the steak and finished salads just before serving, allowing the warm roasted squash and steak to gently wilt the greens beneath them.

Notes

Store any leftover salad components separately for best quality: keep the dressed greens in an airtight container in the refrigerator for up to 1 day, the cooked steak in a separate container for up to 3 days, and the roasted squash for up to 4 days. Do not freeze this salad as the greens and roasted vegetables will become watery and mushy upon thawing. To serve leftovers, gently reheat the steak in a skillet over low heat until just warmed through, about 2-3 minutes per side, or enjoy cold. The vinaigrette will keep in a sealed jar in the refrigerator for up to 1 week; bring to room temperature and shake well before using. For a more budget-friendly option, sliced sirloin or flat iron steak can replace the flank steak.

Nutrition

  • Calories: 642
  • Sugar: 23g
  • Sodium: 780mg
  • Unsaturated Fat: 11g
  • Carbohydrates: 38g
  • Fiber: 7g
  • Protein: 38g
  • Cholesterol: 102mg

Keywords: autumn steak salad, pioneer woman steak salad, fall salad recipe, steak salad with butternut squash, maple dijon steak salad, hearty salad, fall dinner, goat cheese salad, roasted butternut squash salad, flank steak main course, seasonal salad, weeknight dinner

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Find it online: https://bellesbestbites.com/pioneer-woman-autumn-steak-salad/