Peppercorn Sirloin Salad with Caramelized Pecans and Cabernet–Cherry Dressing

1. 1

   Whisk 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine in a bowl, then pour the marinade into a resealable plastic bag.

2. 2

   Add the beef, coat it with the marinade, press out excess air, and seal the bag.

3. 3

   Marinate in the refrigerator for at least 1 hour (up to 5 days if needed).

4. 4

   Bring Cabernet wine and dried cherries to a boil in a saucepan, reduce heat to medium, and cook, stirring occasionally, until the wine has reduced to about 1/3 of its original volume, about 20 minutes.

5. 5

   Stir in 1 teaspoon sugar and 1/4 teaspoon salt until dissolved, pour in extra-virgin olive oil, remove from heat, and let the dressing cool.

6. 6

   Preheat the oven to 350 degrees F (175 degrees C) and grease a sheet pan.

7. 7

   Toss pecan pieces with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl until evenly coated, then spread the coated pecans on the prepared sheet pan.

8. 8

   Bake the pecans in the preheated oven until the coating sticks to the nuts and they are fragrant and brown, 15 to 20 minutes.

9. 9

   Remove from the pan and immediately transfer to a large heatproof plate to finish cooling; use caution, as candied pecans are extremely hot. Set the pecans aside to cool.

10. 10

    Preheat an outdoor grill to very high heat and lightly oil the grate.

11. 11

    Remove the steak pieces from the marinade, shake off any excess, and grill until seared and cooked to your preferred doneness, 1 1/2 to 3 minutes per side.

12. 12

    An instant-read thermometer inserted into the thickest part of a steak should register 145 degrees F (65 degrees C) for medium-well. Discard the used marinade.

13. 13

    Let the steaks rest for 5 minutes after grilling, then slice thinly.

14. 14

    To serve, toss baby greens with shaved carrot and radishes in a salad bowl and divide among 4 large serving plates.

15. 15

    Arrange the beef slices in a spoke pattern over the greens and sprinkle each salad generously with candied pecans.

16. 16

    Whisk the dressing and drizzle over the salads, placing a few cherries on each.

• Calories 1409.47 kcal High
• Protein 41.73 g Good Source
• Carbs 77.69 g Moderate
• Total Fat 104.15 g High
• Saturated Fat 33.36 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 75.97 mg High
• Sodium 171.92 mg Moderate
• Fiber 21.33 g Good Source
• Sugar 59.52 g High
• Added Sugar 37.65 g High
• Calcium 174.36 mg Moderate
• Iron 11.06 mg Good Source
• Potassium 690.29 mg Moderate
• Vitamin A 23.39 mcg_rae Low Source
• Vitamin C 3.41 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Mustard
• Sulfites
• Garlic 🧄
• Alcohol 🚫🍷