Cajun Beef Southwestern Salad
Total Recipe Time: 50 to 60 minutes
Makes 6 servings
Ingredients3 beef Strip Steaks boneless, cut 3/4 inch thick (about 8 ounces each)1 tablespoon Cajun seasoning12 fresh figs, stems removed, cut into quarters3 blood oranges2 tablespoons extra-virgin olive oil1-1/2 teaspoons Cajun seasoning9 cups fresh baby spinach1 can (14-1/2 ounces) garbanzo beans, rinsed, drained1/2 cup thinly sliced red onion1/2 cup coarsely chopped pistachio nuts1/2 cup crumbled Gorgonzola or other blue cheese
- Preheat oven to 350°F. Press 1 tablespoon Cajun seasoning evenly onto beef steaks. Cover and refrigerate.
- Place figs, cut side up, on rimmed metal baking sheet. Bake in 350°F oven 25 to 35 minutes or until very soft and starting to caramelize. Set aside.
- Meanwhile grate peel and squeeze juice from 1 orange. Combine 1/4 cup orange juice, orange peel, oil and 1-1/2 teaspoons Cajun seasoning in small bowl. Set aside. Peel and cut segments from remaining 2 oranges. Set aside.
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times reamin the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Carve steaks into slices. Assemble salad by layering spinach, beans, onion, figs, orange segments and steak slices. Top with nuts and cheese. Drizzle with orange dressing.
Cook'sTipTwo beef Ribeye Steaks boneless, cut 1 inch thick (about 12 ounces each) may be substituted for Strip Steaks. Grill, covered, over medium, ash-covered coals 10 to 14 minutes (for gas, grill 9 to 14 minutes) for medium rare to medium doneness, turning occasionally.Cook's Tip: Twelve dried figs may be substituted for fresh. Re-hydrate in hot water according to package directions before using. Omit roasting step. Cut figs into quarters and arrange in salad as directed above. Or, 1 pound peaches, nectarines or sweet plums, cut into eighths or fresh pineapple cut into 1-inch chunks may be substituted. Roast as directed above; increase roasting time to 35 to 45 minutes or until fruit begins to caramelize.Cook's Tip: Any sweet orange may be substituted for blood oranges.Cook's Tip: To cut segments from orange, cut off both ends of orange with paring knife. Stand orange on 1 cut end and slice vertically (top to bottom) to remove peel and white pith in strips. Follow curve of orange with paring knife to remove as little flesh as possible. Cut each segment free by slicing down on both sides of surrounding membranes. Cook's Tip: Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.
Nutrition information per serving: 567 calories; 19 g fat (5 g saturated fat; 8 g monounsaturated fat); 62 mg cholesterol; 601 mg sodium; 64 g carbohydrate; 11.2 g fiber; 39 g protein; 7.6 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 5.8 mg iron; 29.7 mcg selenium; 4.9 mg zinc.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.