Beef and Spinach Salad with Candied Pecans - Canadian Beef | Canada Beef Print
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Beef and Spinach Salad with Candied Pecans

Beef and Spinach Salad with Candied Pecans

  • Prep Time: 10
  • Total Time: 10
  • Serving: 4


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.