Logo

Logo

Search

Dave and Buster's Steak Salad



STEAK SALAD
Dave and Buster's Copycat Recipe

Serves 4


2 whole rib-eye or strip steaks, extra fat trimmed

Dressing/Marinade:
3/4 cups canola oil
3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon (additional) soy sauce
2 tablespoons lime juice
2 tablespoons sugar
3 cloves garlic, peeled
1 tablespoon minced fresh ginger
1/2 teaspoon hot chili oil
1 teaspoon Kosher salt
lots of freshly ground black pepper

Onion Strings:
2 whole onions, thinly sliced
2 cups buttermilk
2 cups flour
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 quart canola oil
black pepper to taste

Pecans:
1/2 cup pecans, chopped
1 cup sugar
2 tablespoons water

Salad:
lettuce mix
small grape tomatoes
3/4 cups crumbled blue cheese

To make the dressing/marinade, combine all ingredients in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste. Place steak in a plastic zipper bag. Pour in half the marinade and seal. Refrigerate and marinate for at least two hours.

Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.

Make the candied pecans: Spread pecans on a baking mat or sheet of waxed paper. Add sugar and water to a small saucepan or skillet over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans (may not need all of mixture) and quickly stir/poke with a fork to evenly distribute mixture all over pecans. Allow to cool completely.

Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and drop into hot oil. Fry for a few minutes and remove to a paper towel-lined plate as soon as they are golden brown. Repeat until onions are gone.

Grill the steaks over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest. Slice steak against the grain in thin slices.

To Serve:  In a large bowl, add lettuce mix, blue cheese, and cherry tomatoes. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to combine. Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes, and pecans on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.

No comments:

Post a Comment