Disclosure: This Fall Harvest Steak Salad is a post collaboration with Beef Loving Texans on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
After what seems like the most endless summer of them all (or maybe even the endless Spring Break), I’m so happy to feel cooler days and the promise of the fall down here in South Texas.
It’s hard to believe that the seasons are rolling on, even if everything else in our normal routines are more different than ever. Alas, bring on the cool, fall air. Welcome in the faint whisper of changing leaves (it is South Texas after all). Let’s get a start on all of the autumn flavors we’ve been waiting for.
But don’t pack up nutrient-dense salads with your flip flops and swim goggles. Most of us would benefit from more whole grain, vegetables, and fruits in our diets. And beef’s high-quality protein, iron, and zinc strengthen a balanced diet and are a rich complement to the nutrients found in plant foods.
Pairing produce and other whole foods with a family favorite like nutrient-packed lean beef can help your family meet the Dietary Guidelines and MyPlate recommendations. Just 3-ounces of beef provides 10 essential nutrients in about 170 calories, including protein, zinc, iron, and B vitamins.
That’s what I love about this Fall Harvest Steak Salad! It features both the best of the season’s bounty – like beets, Brussels sprouts, pears, and pomegranate – and delicious marinated flank steak. That ingredient list means a meal full of essential nutrients, like high-quality protein, dietary fiber, and valuable vitamins and minerals. Not to mention, flavor!
When you’re a Texan it also means you can cook on the grill for more of the year than other parts of the country. That’s undeniably a benefit of our warmer climate, and a staple of our Texas culture. But that’s certainly not the case in all parts of this country. That’s why I have included both a grilling and broiling option for the steak.
Visit www.BeefLovingTexans.com for more recipes and inspiration. It’s your one-stop shop for recipes, stories, and information brought to you by the Texas Beef Council.
Fall Harvest Steak Salad
Stone-Ground Mustard Dressing and Marinade:
- 1/4 cup minced shallot
- 2 tablespoons stone-ground mustard
- 2 teaspoons honey
- 1/4 cup apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup olive oil
- 1 pound flank steak
- 1 red beet peeled and trimmed
- 1 yellow beet peeled and trimmed
- 3/4 pound Brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- 6 cups salad greens
- 1/3 cup cooked quinoa
- 1 pear cored and sliced thinly
- 1/4 cup pomegranate arils
- 1/4 cup coarsely chopped hazelnuts toasted
- 1/4 cup crumbled goat cheese or Cheddar cheese cubes
- 1/4 cup dried cherries
For Dressing and Marinade:
- Combine shallot, mustard, honey, apple cider vinegar, salt, pepper, and olive oil in a jar or bowl. Mix or whisk together to combine.
- Transfer half of dressing/marinade mixture to a large zip-top bag. Cover remainder of dressing, and chill. Place flank steak in bag with dressing. Seal tightly and massage to make sure the steak is coated. Marinate steak, chilled, for at least 30 minutes and up to 24 hours.
- Preheat oven to 425°F. Wrap red and yellow beets entirely in aluminum foil. Place wrapped beets on a baking sheet. Place Brussels sprouts on baking sheet with beets. Drizzle Brussels sprouts with olive oil. Cook at 425°F for 20 minutes, stirring Brussels sprouts once. Transfer Brussels sprouts to a bowl; set aside. Return pan with beets to oven and bake an additional 10-15 minutes or until beets are tender. Remove beets from foil and discard foil. Cut beets into 6 pieces each.
- To grill steak: Preheat grill. Remove steak from marinade and discard bag with marinade. Grill 3-5 minutes per side or until the steak reaches at least 145°F as measured with an instant-read thermometer inserted into the thickest part of the steak.
- To broil steak: Preheat broiler. Remove steak from marinade and discard bag with marinade. Place steak on a baking sheet or broiler pan. Cook for 6-8 minutes per side or until the steak reaches at least 145°F as measured with an instant-read thermometer inserted into the thickest part of the steak.
- Transfer steak to a plate or cutting board. Keep warm and allow to rest at least 3 minutes.
- Place salad greens in a large salad bowl. Top salad greens with beets, Brussels sprouts, quinoa, pear slices, pomegranate arils, hazelnuts, goat cheese, and dried cherries. Slice steak against the grain into 1/4-inch slices. Top salad with steak. Drizzle with reserved dressing.