A few years back, our local Cattlemen’s affiliate hosted the first ever, members only Beef and Wine for Your Valentine. The members in attendance loved it, word spread, and now, even though we moved it to the first part of December and call it Beef and Wine, it is still one of our affiliate’s biggest events of the year.
That first year featured only wines from Nebraska wineries, Nebraska beef, and the recipes for three out of four of our courses came straight off the Nebraska Beef Council’s website. The second course that night was a Tenderloin, Cranberry, and Pear Salad with Honey Mustard Dressing. Let me just tell you, It. Was. Delicious. I think I may have skipped all of the other courses that night, because I filled up on salad. Since my first encounter, I have made my own variation – Steak Salad with Pears and Honey Mustard Dressing – with the ingredients I typically have on hand.
Don’t forget the rules of food safety! Here is the short list:
- Always, wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
A protein-packed salad that offers the perfect combination of sweet, sour, and savory.
For the dressing
- 2 tablespoons yellow mustard
- 1 tablespoon spicy mustard
- 2 tablespoons honey
- 1 teaspoon white wine vinegar
- 1 ½ teaspoons olive oil
- 1/8 teaspoon salt
- ¼ teaspoon pepper
For the salad
- 1 head chopped romaine lettuce, or bagged greens of your choice
- 1 cucumber, cut lengthwise and sliced
- ½ red onion, thinly sliced
- 2 tablespoons olive oil
- 2–8 ounce steaks of your choice cut to a ¾ inch thickness (I used New York Strip)
- Salt and pepper
- 1 red pear, cut into 16–20 thin slices
- Feta cheese
- Archer Farms Sunny Cranberry Trial Mix from Target
- In a small bowl, combine all of the dressing ingredients and whisk until smooth. Cover dressing and place in the refrigerator until ready to serve.
- Toss together in a large salad bowl the lettuce, cucumber and onion, set aside until ready to serve.
- Heat 2 tablespoons olive oil over medium-high heat. While the oil is heating, liberally salt and pepper the steaks. Once oil is hot, place the steaks in the skillet. Cook for 7-9 minutes turning occasionally for medium rare doneness; remove from skillet and place on a cutting board. Let the steak rest for about 5 minutes. Then cut steaks into thin slices.
- Divide lettuce mixture into four serving bowls (you may have more than four servings), top with trail mix, feta cheese, pears, and steak. Pour dressing over the salad and serve.
- Depending on my mood, I may choose to grill the steaks versus pan searing them as per the instructions. It’s really however you’d like to cook the steak.