Go Back
A close-up overhead view of the Fall Steak Salad, highlighting the juicy sliced steak, crisp red apples, and crumbled blue cheese.

Fall Steak Salad with Apples and Maple Balsamic Vinaigrette

This Fall Steak Salad combines juicy sirloin steak, crisp apples, toasted pecans, and a homemade Maple Balsamic Vinaigrette for the perfect hearty and flavorful autumn meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course, Salad
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1.5 lbs sirloin steak about 1-inch thick
  • 1 tbsp olive oil
  • 1 tsp coarse sea salt
  • 1/2 tsp black pepper freshly cracked
  • 1/2 tsp garlic powder
For the Salad
  • 5 oz mixed greens or arugula
  • 1 large Honeycrisp apple thinly sliced
  • 1/4 cup red onion thinly sliced
  • 1/2 cup pecans toasted
  • 1/3 cup blue cheese crumbled
For the Maple Balsamic Vinaigrette
  • 1/3 cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp dijon mustard
  • 1/4 tsp salt to taste
  • 1/8 tsp black pepper to taste

Equipment

  • 1 Cast Iron Skillet
  • 1 Large Salad Bowl
  • 1 Cutting Board

Method
 

  1. Pat the steak dry with paper towels. Rub with 1 tbsp olive oil and season generously on all sides with salt, pepper, and garlic powder.
  2. Heat a large cast-iron skillet over medium-high heat. Add the steak and cook for 3-5 minutes per side for medium-rare, or until it reaches your desired doneness.
  3. Remove the steak from the skillet and transfer to a cutting board. Let it rest for 10 minutes before slicing thinly against the grain.
  4. While the steak rests, make the dressing. In a small bowl or jar, combine the olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Whisk or shake until fully combined. Season with salt and pepper to taste.
  5. In a large salad bowl, combine the mixed greens, sliced apple, red onion, and toasted pecans. Drizzle with about half of the dressing and toss to combine.
  6. Divide the salad among plates. Top with the sliced steak and crumbled blue cheese. Drizzle with the remaining dressing and serve immediately.

Notes

Steak Doneness: Use a meat thermometer for accuracy. Aim for 130-135°F for medium-rare.
Customizations: Feel free to substitute pears for apples, walnuts for pecans, or goat cheese for blue cheese.
Make-Ahead: Cook the steak and prepare the dressing up to 2 days ahead. Store separately in the fridge and assemble the salad just before serving.