Peppercorn Steak Salad with Maple Roasted Carrots and Golden Beets

I’m doing the happy dance again!  Twice in two weeks!  This salad is my new addiction.  Hmmm, how can I describe it to you?  There is the deliciously spicy, peppery bite of medium-rare, juicy steak mixed with the scrumptious sweetness of carrots and beets roasted in pure maple syrup, and the natural sugars of the onion are only accentuated when roasted as well.  The farm fresh romaine lettuce and toasted walnuts add some crunch, the goat cheese gives you that unexpected tart flavour and creamy texture and those cute little pea tendrils offer a slightly sweet flavour and nutty undertone.  This is the healthy deliciousness of summer all on one plate!

Peppercorn Steak Salad with Maple Roasted Carrots and Golden Beets | Simply Fresh Dinners

Nicholyn Farms has some delicious peppercorn steak so I didn’t have to do a thing to it.   If you can’t find a prepared peppercorn steak at your market, simply crush 2-3 tablespoons of peppercorns slightly, either using a mortar and pestle or a rolling pin; lightly rub them into the steak and marinate a minimum of one hour.  Be sure to include enough to form a nice crust when it cooks.

This steak was inspired by the beautiful, fresh produce at the farm.  When I saw the golden beats and tri-coloured baby carrots I was so excited!

golden beets and tri coloured, organic baby carrots | simply fresh dinners

They also had some fresh, organic garlic that I’ve used in an upcoming recipe.  Don’t you love that freshness!  I chose romaine for my greens because I had a lot of flavours going on but I think some dandelion greens might be fun as well.  If you love your arugula and spinach, go for that too – it’s all a matter of pleasing your own taste buds and the more you can experiment with a recipe, the better.  That’s the key to developing a love for cooking – find your own path and don’t be afraid to try something new.   And then with each success, you develop the confidence to truly go for it!

organic garlic | simply fresh dinners

Can you believe I made this salad again the very next day?!  I was dreaming about it when I went to bed and it was the first thing I thought about when I woke up.  I haven’t eaten red meat in years but when you can find grass-fed beef, your taste buds celebrate.  I had forgotten how simply delicious it can be and I’ll be including it in my menus regularly.

Peppercorn Steak Salad with Maple Roasted Carrots and Golden Beets | Simply Fresh Dinners

I truly hope you’ll try this and let me know what you think.  Thank you to many of my new readers for your emails and positive comments.  It truly motivates me when I’m standing in my kitchen, scratching my head and wondering what to create next!  Cheers!

 

Peppercorn Steak Salad with Maple Roasted Carrots and Golden Beets
Author: Robyn
Prep time:
Cook time:
Total time:
Serves: 4 persons
Ingredients
  • 4 small (6 oz each) steaks (your choice of cut). Larger steaks are fine, too. You’ll need approximately 6-8 thin slices per plate.
  • 2 – 3 tablespoons black and white peppercorns, lightly crushed
  • 1 tablespoon unsalted butter
  • 2 tablespoons maple syrup
  • 1 sweet onion, cut in medium sized chunks
  • 3 medium sized beets, washed, peeled and sliced thinly
  • 16 baby carrots, washed, peeled, ends trims (if you don’t have baby carrots, you’ll want to cut them up into sticks or slice them)
  • 1 head of romaine lettuce, washed, trimmed (spinach, dandelion greens or your favourite green will work)
  • 1/4 cup goat cheese, crumbled
  • handful of walnuts, lightly toasted
  • 2 tablespoons balsamic vinegar
  • handful of pea tendrils or bean sprouts (optional)
Instructions
  1. Preheat oven to 350 F. Line a baking sheet with tin foil and place onions and carrots on it, spreading evenly.
  2. Drizzle onions lightly with olive oil, salt and pepper. Drizzle carrots with maple syrup, salt and pepper. Roast for 15 minutes.
  3. Drizzle beets with maple syrup and add to baking sheet or use a separate one. Roast for an additional 15 minutes. If they are not sliced very thinly, they’ll require more time.
  4. Heat cast iron or heat resistant pan on high heat with butter. When butter begins to sizzle, add steak and cook on medium high for 2- 3 minutes per side, depending on the thickness. Check for doneness at 130 – 135F. If you want it medium, 140 -145F
  5. * A note about timing – You’ll want to cook your steak while the onions and carrots are cooking. Let it rest while the beets are cooking. It will be ready to slice when beets are done.
  6. While beets are cooking, arrange your lettuce on the individual plates with goat cheese and walnuts. Add steak slices, carrots, walnuts and onions. Top with pea tendrils or sprouts if desired.
  7. Drizzle lightly with balsamic vinegar.

 

16 Comments

  • Reply
    AnnMarie
    July 17, 2015 at 8:08 pm

    This looks so good to me even though I don’t eat red meat! My husband and son would love that part, I love all the rest of it. We all may have to compromise and just eat the whole thing….I really want to try this! Pinned!
    AnnMarie recently posted…Raspberry Pickin’My Profile

  • Reply
    Bam's Kitchen
    July 17, 2015 at 8:21 pm

    I just love it when I type “S” in the google search function and your blog comes up to be chosen…..first on the list!!! Gorgeous salad Robyn, so many beautiful flavours and textures. I love that in a salad. Flavour is important, but texture is too for me as well. How about you? When you are eating the rainbow this has to be so good for you. Loads of vitamins and minerals and for me a little extra iron as I always need that… Beautiful photos and love your food styling! Sharing all over! Have a super weekend.
    Bam’s Kitchen recently posted…Thai Grilled Watermelon SaladMy Profile

  • Reply
    Linda
    July 17, 2015 at 9:02 pm

    A beautiful salad with so many flavors. We love roasted beets and adding maple to them would be heavenly. A nice steak with peppercorns sounds perfect for a summer salad. Beautifully displayed! Lots of love to you from W.W. xo

  • Reply
    Anita Rivera
    July 17, 2015 at 11:50 pm

    Good morning Robyn!

    It’s lovely to see you here before I go to sleep! I usually catch you in the morning but I decided to check my inbox and here is this amazing recipe. Fresh produce never disappoints, does it! Great colors and I am sure the tastes are marvelous! Have a wonderful weekend! Anita

  • Reply
    mary
    July 18, 2015 at 12:53 am

    Hi Robyn! Sorry I’ve been a lurker-non- commenter lately! I just wanted to say how much I still love your recipes and how really good your photography and blogging skills are. I’m getting a lot done by taking a break, but miss my online friends. Thank you for the all of the help you gave me on my blog. I’m planning on continuing to learn and update my blogging skills. I hope you’re having a great Summer and thank you for all of the great cooking inspiration.

    Have a blessed weekend Robyn! Mary

  • Reply
    Jasline (Foodie Baker)
    July 18, 2015 at 3:59 am

    What beautiful produce you’ve got there, I’m definitely doing a happy dance if I can have a plate of this, looks so delicious!
    Jasline (Foodie Baker) recently posted…Molten Coffee-Vanilla CakeMy Profile

  • Reply
    Stephanie
    July 18, 2015 at 8:58 am

    My sweet friend, this looks like it belongs in a professional cooking magazine. It also looks like something you would find at the most expensive restaurant 🙂 This recipe sounds delicious, dear Robyn.

    Happy Saturday, my friend. Hugs!

  • Reply
    cheri
    July 18, 2015 at 6:19 pm

    Hi Robyn, looks like you created another masterpiece, love your salads, they are the best.
    cheri recently posted…Zucchini ButterMy Profile

  • Reply
    Susan
    July 18, 2015 at 7:22 pm

    I am guessing that the drink you posted on instagram today was peach wine and sparkling water with raspberries and peaches and mint. I couldn’t find the recipe on your sights but I bought those ingredients to make it this evening for supper. It’s very tropical here right now. It’s raining, muggy and hot. I feel like I am in a country on the equator.

  • Reply
    mila furman
    July 20, 2015 at 2:56 pm

    OMG those veggies are GORG! Those multi-colored carrots?!? Just divine!
    mila furman recently posted…Asian Style Grilled and Marinated Flank SteakMy Profile

  • Reply
    Michelle @ Vitamin Sunshine
    July 21, 2015 at 12:12 am

    Simple and delicious– I am so jealous of all the fresh farm produce you get this summer! Someday, I will live near farms again… Not soon enough! At least next summer I’ll be home in Oregon to enjoy it all at its peak.

    Alex loves beets and carrots– he would love this salad. Pinning to share with him 🙂
    Michelle @ Vitamin Sunshine recently posted…Lightened Up Basil Walnut PestoMy Profile

  • Reply
    Jebbica
    July 24, 2015 at 4:28 pm

    Oh wow! That steak looks incredible and those veggies look amazing! I would definitely love to try that salad, but without my own farm I don’t know if it would be as tasty. Thanks for sharing this on #FoodandFitnessFriday!
    Jebbica recently posted…Yoplait 25% Less $15 Giveaway!My Profile

  • Reply
    Marla
    July 25, 2015 at 9:59 am

    Hi Robyn,
    I love steak especially in a stir fry or with veggies and spices. This looks so tasty and healthy. I love all the veggies you added. I always recipes that the whole meal is in one dish which I make a lot of myself. Thanks for sharing on Real Food Fridays. Pinned & twitted.
    Marla recently posted…Real Food Fridays #98 – Natural Foods From NatureMy Profile

  • Reply
    Kathryn Grace
    July 29, 2015 at 5:01 pm

    This looks like the perfect salad to share with my mixed-diet family–as-is for the meat eaters, and substituting black beans or perhaps cannellini beans for the vegetarians among us. Scrumptious combinations, for sure, and yes, I can easily believe you ate it again the very next day.

    This is today’s Recipe of the Day on a Facebook page I manage called Cooking with Whole Grains & Real, Whole Foods. I hadn’t realized until today that I had picked two of yours to highlight within one week. You make good food!
    Kathryn Grace recently posted…Summer supper: Fresh green beans and tender summer squashMy Profile

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