Molasses-rubbed Steak Salad with Creamy Peppercorn Dressing

Molasses-rubbed Steak Salad with Creamy Peppercorn Dressing Recipe - USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

This Molasses-rubbed Steak Salad with Creamy Peppercorn Dressing is a delicious and satisfying meal that is perfect for lunch or dinner. The combination of the sweet and tangy molasses rub on the steak paired with the creamy peppercorn dressing creates a flavor explosion that will leave your taste buds wanting more.

History

This recipe is a modern twist on the classic steak salad. The molasses rub adds a unique flavor profile to the steak, while the creamy peppercorn dressing brings a rich and creamy element to the dish. This recipe is perfect for those looking to add a little something extra to their salad routine.

Ingredients

1 tbsp balsamic vinegar
2 tsp molasses
1 tsp salt, divided
0.13 tsp ground black pepper
12 oz (340 g) boneless sirloin steak
0.5 tsp cracked black pepper
0.33 cup low-fat buttermilk
0.25 cup light sour cream
1 tsp garlic powder
1 tsp cider vinegar
1 head iceberg lettuce, chopped (about 8 cups)
1 can (10.5 oz or 298 g) chickpeas, drained and rinsed
1 pt (473 ml) grape tomatoes, halved
1 small cucumber, sliced
1 cup sliced red onion

How to prepare

In a large bowl, combine the balsamic vinegar, molasses, 0.5 tsp of salt, and ground black pepper.
Add the steak to the bowl and turn to coat; let it stand for 5 minutes.
Coat a grill pan or rack with cooking spray and heat it over medium-high heat.
Grill the steak for 4 to 5 minutes on each side (for medium-rare if the steak is 0.5 inch thick), or until it is cooked to the desired degree of doneness.
Let the steak rest for 5 minutes, then cut it across on an angle into very thin slices.
Meanwhile, in a bowl, combine the cracked black pepper, buttermilk, sour cream, garlic powder, cider vinegar, and the remaining 0.5 tsp of salt; mix well.
Toss the lettuce, chickpeas, tomatoes, cucumber, onion, and dressing together.
Place 0.25 of the salad on each plate and top it with the steak slices.

Variations

Substitute the sirloin steak with chicken or tofu for a different protein option.
Add avocado slices or roasted red peppers for extra flavor and texture.
Use a different type of lettuce, such as romaine or mixed greens, for a different twist on the salad.

Cooking Tips & Tricks

Make sure to let the steak rest for 5 minutes after grilling to allow the juices to redistribute, resulting in a more tender and flavorful steak.

- Be sure to slice the steak thinly against the grain to ensure a tender bite.

- For a more intense peppercorn flavor, crush the peppercorns before adding them to the dressing.

Serving Suggestions

This salad can be served as a main dish for lunch or dinner. Pair it with a side of crusty bread or a light soup for a complete meal.

Cooking Techniques

Grilling the steak adds a smoky flavor to the dish, but you can also pan-sear or broil the steak if you prefer.

Ingredient Substitutions

If you don't have buttermilk, you can use regular milk mixed with a little lemon juice or vinegar as a substitute.

- You can use honey or maple syrup instead of molasses for a different flavor profile.

Make Ahead Tips

The dressing can be made ahead of time and stored in the refrigerator for up to 3 days. The steak can also be marinated in the molasses rub ahead of time for extra flavor.

Presentation Ideas

Arrange the salad on a large platter and top it with the sliced steak for a beautiful presentation. Garnish with fresh herbs or additional cracked black pepper for a finishing touch.

Pairing Recommendations

This salad pairs well with a light and crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving it with a sparkling water with a splash of citrus.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The steak can be reheated in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

Calories: 380

Carbohydrates

Total Carbohydrates: 33g

Dietary Fiber: 8g

Sugars: 9g

Fats

Total Fat: 14g

Saturated Fat: 6g

Trans Fat: 0g

Proteins

Protein: 36g

Vitamins and minerals

Vitamin A: 35%

Vitamin C: 45%

Calcium: 15%

Iron: 25%

Alergens

Contains: Dairy

Summary

This Molasses-rubbed Steak Salad with Creamy Peppercorn Dressing is a well-balanced meal that is rich in protein and fiber. It is a great option for those looking to enjoy a delicious and nutritious salad.

Summary

This Molasses-rubbed Steak Salad with Creamy Peppercorn Dressing is a flavorful and satisfying meal that is perfect for any occasion. With a balance of sweet, tangy, and creamy flavors, this salad is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Molasses-rubbed Steak Salad with Creamy Peppercorn Dressing. It was a warm summer day, and I was visiting my dear friend Martha for a girls' lunch date. As we sat in her cozy kitchen sipping on iced tea, she brought out a large cutting board covered in fresh vegetables, herbs, and a beautiful marbled steak.

Martha explained that she had recently discovered this recipe in a cookbook she had picked up at a local farmers' market. She raved about the combination of flavors and textures and insisted that I try it. I watched in awe as she expertly seasoned the steak with a mixture of molasses, garlic, and spices before grilling it to perfection.

As Martha tossed the salad greens with a creamy peppercorn dressing, I couldn't help but think about all the recipes I had learned from her over the years. She was a culinary wizard, always experimenting with new ingredients and techniques. I knew that this recipe would be no exception.

After the steak had rested and the salad was assembled, we sat down at the table to enjoy our meal. The first bite was a revelation. The rich sweetness of the molasses paired perfectly with the smoky char of the steak, while the tangy creaminess of the dressing tied everything together. It was a symphony of flavors that danced on my taste buds.

I begged Martha for the recipe, knowing that I had to share it with my family. She graciously wrote it down for me, along with a few tips and tricks that she had picked up along the way. I thanked her profusely and promised to make it for my next dinner party.

As I drove home that day, I couldn't stop thinking about the amazing meal I had just enjoyed. I couldn't wait to recreate it in my own kitchen and share it with my loved ones. When I walked through the door, my husband could immediately tell that something was different.

"What's got you so excited, dear?" he asked with a smile.

"I learned a new recipe today, and it's going to blow your mind," I replied, practically giddy with anticipation.

I wasted no time in pulling out the ingredients and getting to work. The molasses-rubbed steak sizzled on the grill, filling the kitchen with a mouthwatering aroma. I mixed up the creamy peppercorn dressing, tasting and adjusting until it was just right.

When the salad was finally assembled, I called my husband to the table. He took one look at the dish in front of him and raised an eyebrow in surprise.

"Wow, this looks incredible," he said, digging in eagerly.

The first bite was met with a moment of silence as he savored the flavors. Then, a smile spread across his face as he declared it one of the best meals he had ever eaten.

I beamed with pride, knowing that I had found a new favorite recipe to add to my collection. Over the years, I continued to make the Molasses-rubbed Steak Salad with Creamy Peppercorn Dressing for countless dinners and gatherings, each time receiving rave reviews from friends and family.

As I look back on that day in Martha's kitchen, I am filled with gratitude for the friendships and experiences that have shaped my love of cooking. Each recipe I learn is a gift, a connection to the past and a promise for the future. And as I sit down to enjoy a meal with my loved ones, I am reminded of the joy that good food can bring, the memories that it can create, and the love that it can share.