Steak Salad with Shallots, Cherries, Candied Pecans and Goat Cheese Recipe

Yields: 2-4 servings
Prep time: 20 minutes
Cook time: 10-15 minutes


For the salad:

  • 1 pound flank steak, sirloin, or your preferred cut
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 2 shallots, thinly sliced
  • 5 ounces mixed greens
  • 1/4 cup dried cherries
  • 1/4 cup candied pecans (see below for quick instructions)
  • 4 ounces goat cheese, crumbled

For the candied pecans:

  • 1/2 cup pecan halves
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • Pinch of salt

For the dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Cook the steak:

  • Pat steak dry with paper towels. Season generously on both sides with salt and pepper.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-5 minutes per side for medium-rare, or longer for your desired level of doneness.
  • Remove the steak from the skillet, loosely tent with foil, and let it rest for 10 minutes before slicing.

Make the candied pecans

  • While the steak rests, toast the pecan halves in a dry skillet over medium heat for 2-3 minutes until fragrant.
  • Add the brown sugar, cinnamon, and a pinch of salt. Stir for 1-2 minutes until the sugar melts and coats the pecans.
  • Remove from heat and set aside to cool.

Fry the shallots:

  • Add the remaining 1 tablespoon olive oil to the skillet used for the steak. Add the sliced shallots and cook, stirring occasionally, until crispy and golden brown, about 3-5 minutes.

Make the dressing:

  • In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk or shake vigorously until emulsified.

Assemble the salad:

  • Place the mixed greens in a large bowl.
  • Thinly slice the steak against the grain.
  • Add the steak, crispy shallots, dried cherries, and candied pecans to the salad bowl.

Finish and serve:

  • Drizzle the dressing over the salad and toss to coat.
  • Crumble the goat cheese over the top.
  • Serve immediately and enjoy!


  • If you don’t have time to make your own candied pecans, store-bought will work just fine.
  • This salad pairs beautifully with a glass of red wine, like a Pinot Noir or a Cabernet Sauvignon.
  • For a brighter taste, use lemon juice in place of the balsamic for the dressing.


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