Cracked Parmesan Pepper Steak Salad

Posted & filed under Recipes.

To take some liberties with a saying seen on aprons all over America:

I love to cook with What-a-ya Nuts?! Sometimes I even put them in the food.

What-a-ya Nuts?! are not just for snacking, although we do enjoy a handful or two with our favorite ale or stout, of course. Folks, adding some punch and pizzazz to your favorite recipes has never been so easy! Banish lame lunches and plebeian potlucks for good! Inspired by beloved fans’ creative uses of their favorite flavor, such as topping for fresh fruit or ice cream, mixed with nut butter for a crunchy sandwich spread, or as a way to spice up Mom’s Magic Bars, we decided to head to the What-a-ya Nuts?! test kitchen (aka mom’s house–thanks, mom!) and look for other ways to infiltrate the recipe boxes of chefs everywhere.

Because we’re in a jocular mood, let’s start with a riddle:

How many nuts would a nutty cook chop if a nutty cook said, What-a-ya Nuts?!

The answer, of course:

Approximately four bags of What-a-ya Nuts?!

(individual mileage may vary depending on the hunger-to-self-discipline ratio of the cook)

Here are some of our favorites, and we think you could make them all at once for a funky fresh picnic, or work them into your weekly dinner rotation. In any case, these belong in your cooking repertoire (and your mouth!)


For a lovely, light dinner entree:

Cracked Parmesan Pepper Steak Salad with Horseradish Dressing


  • Horseradish dressing:
  • 1/2 cup sour cream
  • 3 tablespoons prepared horseradish
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon honey
  • 1 teaspoon red wine vinegar
  • Kosher salt, freshly ground pepper
  • Steak salad:
  • 2 tablespoons olive oil, divided
  • 1 1-pound rib-eye, flank, or skirt steak
  • Kosher salt, freshly ground pepper
  • 12 ounces fingerling potatoes, thinly sliced
  • 1/2 English hothouse cucumber, thinly sliced
  • 6 radishes, cut into thin wedges
  • 1 carrot, julienned
  • 2 cups greens (we suggest arugula, baby kale, or spring mix)
  • Pickled Red Onions
  • 1 cup Cracked Parmesan Pepper What-a-ya Nuts?!


Whisk sour cream, horseradish, chives, honey, and vinegar in a small bowl; season with salt and pepper. Set aside.

Heat 1 tablespoon oil in a large skillet, preferably cast-iron, over medium-high heat. Season steak with salt and pepper. Cook over medium-high heat until cooked to desired doneness, 5-8 minutes per side for medium-rare rib eye, about 4 minutes per side for flank steak, or 3 minutes per side for skirt steak. Transfer meat to a plate and let rest for 10 minutes.

While steak rests, wipe out skillet and heat remaining 1 tablespoon oil over medium-high heat. Add potatoes, season with salt, and cook, tossing occasionally, until tender, 8-10 minutes.

Slice steak and serve with horseradish dressing, potatoes, cucumber, radishes, greens, and Pickled Red Onions. Garnish with Cracked Parmesan Pepper What-a-ya Nuts?!.

Adapted from Bon Appétit

Well, what are you waiting for? Get those nuts into the kitchen, pronto! And don’t worry about depleting your supply–Amazon’s door-to-door service is as close to white-glove as you can get in a messy kitchen.

So tell us… how will you make your favorite recipes a little nuttier? Leave your recipes in the comments and they might just make a future blog post (complete with complimentary What-a-ya Nuts?!)