Grilled Steak Salad With Texas Peaches, Pecans And Limes Recipe - Cooking Index
Grilled Steak Salad With Texas Peaches, Pecans And Limes Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Skirt steak - excess fat trimmed |
| 1 | Ancho Chili Powder - (see recipe) | |
| Extra-virgin olive oil - as needed | ||
| Kosher salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 6 | Ripe yet firm peaches - halved, pitted | |
| 3 | Limes - cut 1/4" slices | |
| 4 cups | 440g / 15oz | Micro greens or baby mixed greens |
| 1 cup | 237ml | Toasted pecans |
Lay the steak out on a large platter or piece of plastic wrap and rub both sides with the Ancho Chili Powder. Marinate for 1 hour so the flavors can penetrate the meat.
In the meantime, place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep food from sticking. Rub the peaches with oil and season with salt and pepper. Put the peaches cut-side down on the grill and cook for 5 to 8 minutes, until the flesh softens slightly and caramelizes. Turn them over with tongs and grill the other side for 3 minutes to char the skin; remove to a platter. Grill the lime slices for 2 minutes each side until slightly charred.
Scrape off the excess chili powder on the surface of the steak so it doesn't burn on the grill. Rub the steak with oil and season both sides with salt and pepper. Grill the steak on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the meat across the grain on the diagonal.
To serve: Put the greens on a platter and arrange the peach halves, lime slices, and steak on top. Sprinkle with the pecans and drizzle the salad with the olive oil.
This recipe yields 6 to 10 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-1D61) - from the TV FOOD NETWORK
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