Makes a lovely warm weather’s day brunch or dinner. Serves 4.
2 striploin steaks (about 1/2 lb each)
1/3 cup Dan T’s Smoked
1/2 cup pecans, chopped
1/2 cup goat cheese, crumbled
1/4 cup Dan T’s Raspberry Chipotle
1/4 cup red onion, thinly sliced
2 pears, thinly sliced
1/2 cup extra virgin olive oil
1/4 cup cider vinegar
1 tsp Dijon mustard
1/2 tsp brown sugar
1/2 tsp salt
12 cups washed mixed greens such as arugula, Belgian endive, dandelion, frisée, radicchio
Marinate steaks in Dan T’s Smoked for 2 – 4 hours, if possible. Remove from fridge one half hour before cooking. Grill on high 4 – 6 minutes per side (depending on thickness) or till done. Set aside for 10 minutes, then slice along the bias.
Meanwhile toast pecans: Place in a non-stick pan and heat over medium-low till starting to brown, about 10 minutes.
Mix together vinaigrette ingredients and toss greens lightly to taste (you’ll probably have a little vinaigrette left over). Plate each serving individually: arrange beef slices, then pear slices in a spiral pattern on top of greens. Scatter cheese, onions and pecans (about 2 tbsp per person) on top. Center a dollop (about 1 tbsp) of Raspberry Chipotle on top of pear. Serve with a fresh baguette (Ace Bakery makes a delicious loaf).
Recipe compliments of Dan T’s Inferno Foods.