Pear Pecan Salad with Chipotle Beef


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

Cider Vinaigrette

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.