Print Options:

Beef and Spinach Salad with Candied Pecans

Yields4 ServingsPrep Time10 mins

Try this beef salad recipe for bistro-style dining at home.

Beef and Spinach Salad with Candied Pecans

 1 lb (500 g) Strip Loin or Top Sirloin Grilling Steak, 1-inch (2.5 cm) thick
 1 cup (250 mL) low-fat raspberry or balsamic vinaigrette dressing
 ¼ cup (50 mL) granulated sugar
 ½ cup (125 mL) pecan pieces
 Steak spice, to taste
 1 bag washed and trimmed fresh spinach
 4 oz (125 g) Roquefort or other blue cheese variety, crumbled

Marinate steak with ½ cup (125 mL) salad dressing in resealable freezer bag 10 to 15 minutes. Discard marinade.


Meanwhile, heat sugar with pecans in heavy frypan over high heat for 2 minutes, stirring constantly, until sugar is melted, golden and syrupy.Immediately remove pan from heat and use 2 forks to scoop out pecans onto waxed paper to cool.


Season steak with steak spice to taste. Grill, broil or pan-fry for 10 to 12 minutes, turning at least twice for medium-rare doneness 145°F (63°C). Cover with foil and let stand for 5 minutes. Meanwhile, toss spinach with remaining vinaigrette dressing and divide among plates. Cut steak across the grain into thin slices; place on spinach. Top with crumbled cheese and pecans. Sprinkle with pepper to taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 521
% Daily Value *
Total Fat 36g56%
Total Carbohydrate 25g9%
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.