Creole-Spiced Steak Salad with Pepper Jelly Vinaigrette

Main Course

Recipe courtesy of Louisiana Kitchen & Culture; May/June 2013 Issue

Serves 6

  • 2 lbs (1¼-inch thick) boneless beef top loin (strip) steak
  • Creole seasoning
  • 25-ounce packages mixed baby kale (or other salad greens)

Pepper Jelly Vinaigrette

  • 6 tablespoons white wine vinegar
  • 4 tablespoons Dijon or Creole mustard
  • 3 tablespoons store-bought pepper jelly
  • 3/4 cup olive oil
  • salt and freshly ground pepper

Creole-Spiced Steak Salad

Click image to enlarge


Season steak with Creole seasoning. Grill on an oiled rack set five or six inches atop a hot gas grill or charcoal, about three minutes per side for medium-rare. (Alternatively, grill steaks in a hot well-seasoned ridged pan over moderately high heat.) Transfer steak to a cutting board; let stand five minutes. Cut steak into thick slices with a sharp knife at a 45-degree angle.

Spoon vinaigrette generously onto four large plates; divide greens evenly atop. Arrange steak slices on greens.


Add vinegar, mustard, and jelly to a medium bowl; whisk to combine. Add oil in droplets, whisking constantly, until fully incorporated and emulsified. Season with salt and pepper. Makes about 1 cup.



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