Grilled Steak Salad with Texas Peaches, Pecans and Limes

Name: Grilled Steak Salad with Texas Peaches, Pecans and Limes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10
Cuisine: Global
Ingredients: 3 ancho chiles, seeded and hand-torn into pieces; 2 Tbsps chili powder; 1 Tbsp garlic powder; 0 teaspoons ground cinnamon; 2 Tbsps ground coriander; 1 Tbsp ground cumin; 10 servings Kosher salt and freshly ground black pepper; 3 limes, cut into 1/4-inch slices; 946 milliliters micro greens or baby mixed greens; 10 servings Extra-virgin olive oil; 1 Tbsp dried oregano; 6 ripe yet firm peaches, halved and pitted; 237 milliliters toasted pecans; 2 kilograms skirt steak, trimmed of excess fat; 1 teaspoon sugar; 1 Tbsp sweet paprika

Grilled Steak Salad with Texas Peaches, Pecans and Limes might be just the main course you are searching for. One serving contains 563 calories, 43g of protein, and 36g of fat. This gluten free and dairy free recipe serves 10. If you have ground cumin, ground cinnamon, garlic powder, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It will be a hit at your The Fourth Of July event.

Instructions

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.

Ingredients you will need

Ancho Chili Powder

Steak

Meat

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

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.

Equipment you will use

Grill Pan

Brush the grates with oil to keep food from sticking. Rub the peaches with oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Peach

Cooking Oil

Dry Seasoning Rub

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.

Ingredients you will need

Lime Slice

Peach

Equipment you will use

Grill

Tongs

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 of salt and pepper. Grill the steak on the hottest part of the barbecue for 4 minutes per side, until well charred.

Ingredients you will need

Salt And Pepper

Chili Powder

Steak

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill

Transfer the steak to a cutting board and let stand for 5 minutes.

Ingredients you will need

Steak

Equipment you will use

Cutting Board

Cut the meat across the grain on the diagonal.

Ingredients you will need

Grains

Meat

To serve: put the greens on a platter and arrange the peach halves, lime slices, and steak on top.

Ingredients you will need

Lime Slice

Greens

Peach

Steak

Sprinkle with the pecans and drizzle the salad with the olive oil.

Ingredients you will need

Olive Oil

Pecans

This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.

Ingredients you will need

Chili Powder

Ancho Chili Pepper

Steak

Chili Pepper

Toast

Dry Seasoning Rub

Equipment you will use

Frying Pan

Put the chiles in a mini food processor and pulse to a powder.

Ingredients you will need

Chili Pepper

Equipment you will use

Food Processor

Add the remaining ingredients and buzz again to combine.

Equipment

Ingredients

Servings:

ancho chiles, seeded and hand-torn into pieces 2Tbsps

chili powder 1Tbsp

garlic powder 0teaspoons

ground cinnamon 2Tbsps

ground coriander 1Tbsp

ground cumin 10servings

Kosher salt and freshly ground black pepper 3

limes, cut into 1/4-inch slices 946milliliters

micro greens or baby mixed greens 10servings

Extra-virgin olive oil 1Tbsp

dried oregano 6

ripe yet firm peaches, halved and pitted 237milliliters

toasted pecans 2kilograms

skirt steak, trimmed of excess fat 1teaspoon

sugar 1Tbsp

sweet paprika

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Maddalena Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.