🔥 Get Out and Grill
Shop Now >
Schnucks
0

Chopped Grilled Steak Harvest Salad

Grilled top sirloin steak sits atop this bountiful harvest-inspired salad that’s chock-full of ingredients like apples, fennel and pepitas. Finish this Chopped Harvest Salad with Cider-Mustard Dressing for fresh-from-the-farm flavor.

Beef,Grilling,Salad & Slaw
4 Serving(s)
FacebookTwitterInstagramPinterest
Chopped Grilled Steak Harvest Salad

Ingredients

Cider-Mustard Dressing

  • 1/4 cup Schnucks apple cider vinegar
  • 1 medium shallot, finely chopped
  • 3 tbsp. coarse ground mustard
  • 1 1/2 tbsp. Schnucks pure honey
  • 2 garlic cloves, crushed
  • 1/8 tsp. salt
  • 1/8 tsp. McCormick® ground black pepper
  • 1 cup Schnucks olive oil

Steak Harvest Salad

  • 3/4 tsp. Kosher salt
  • 1/2 tsp. McCormick® ground black pepper
  • 1/2 tsp. Schnucks garlic powder
  • 1 Certified Angus Beef® sirloin steak
  • 1 medium fennel bulb, quartered
  • 1 tbsp. Schnucks olive oil
  • 2 1/2 bags Dole® hearts of romaine
  • 2 large carrots, halved lengthwise, then cut crosswise into 3/4-inch pieces
  • 1 large Gala, Honeycrisp or Pink Lady apple, cored and cut into 1-inch pieces
  • 1/2 small red onion, thinly sliced
  • 4 oz chèvre (goat cheese), crumbled
  • 1/4 cup salted roasted peanuts

Instructions

  1. Prepare Cider-Mustard Dressing: Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk together vinegar, shallot, mustard, honey, garlic, salt and pepper; whisking constantly, slowly drizzle in oil. Makes about one cup.
  2. Prepare Steak Harvest Salad: In small bowl, combine salt, pepper and garlic powder. Rub steak and fennel with oil; sprinkle with salt mixture. Place steak and fennel on hot grill rack; cover and cook steak ten minutes or until internal temperature reaches 140°F for medium-rare, turning once halfway through cooking; cook fennel four minutes or until lightly charred and crisp-tender, turning once halfway through cooking
  3. Transfer steak and fennel to cutting board; loosely tent steak with aluminum foil and let stand ten minutes. (Internal temperature will rise five to ten degrees upon standing.) Cut fennel into 3/4-inch pieces; discard core. Cut steak into 1/2-inch thick slices.
  4. In large bowl, toss lettuce, carrots, apple, onion, fennel and 1/2 cup dressing until well combined; serve topped with chèvre, pepitas and steak.

Nutrition Facts

570 Calories Per ServingFat: 37gSaturated Fat: 10gCholesterol: 87mgSodium: 722mgCarbohydrates: 24gFiber: 6gSugars: 15gProtein: 38g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe