Autumn Steak Salad with Pumpkin Butter Vinaigrette

Steak Salad

Enjoy swiss chard in a new way in this hearty steak salad. 

Autumn Steak Salad with Pumpkin Butter Vinaigrette
Makes 4 servings
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  1. ⅓ cup pumpkin butter
  2. 2 tablespoons extra-virgin olive oil
  3. 1 tablespoon red wine vinegar
  4. 2 teaspoons chopped fresh sage
  5. ¼ teaspoon kosher salt
  6. ¼ teaspoon ground black pepper
  1. 2 (10-ounce) rib-eye steaks
  2. ½ teaspoon kosher salt
  3. ½ teaspoon ground black pepper
  4. 2 tablespoons Worcestershire sauce
  5. 1 tablespoon canola oil
  6. 6 cups cauliflower florets
  7. 4 cups chopped Swiss chard
  1. For dressing: In a small bowl, whisk together all ingredients. Cover and refrigerate for up to 3 days.
  2. For salad: Sprinkle steaks with salt and pepper, and drizzle with Worcestershire; cover and refrigerate for 1 hour.
  3. In a large skillet, heat canola oil over medium-high heat. Add cauliflower, and cook, stirring occasionally, for 3 minutes or until lightly browned; remove from skillet. Add steaks to skillet, and cook for 4 minutes per side or to desired degree of doneness. Let stand for 5 minutes; slice.
  4. Divide chard, cauliflower, and sliced steak among serving plates, and drizzle with dressing. Serve immediately.
Paula Deen Magazine