Cajun Beef Southwestern Salad
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The Beef Checkoff
"A spinach salad topped with freshly grilled strips of steak, fresh figs, garbanzo beans, pistachio nuts, and blue cheese is fancy enough for company and makes a delightful lunch or light dinner."
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Ingredients1 h servings 508 cals
Original recipe yields 6 servings
- Preheat oven to 350 degrees 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 degrees 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 remain the same) for medium rare (145 degrees F) to medium (160 degrees 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's Tip: Two beef ribeye steaks, cut 1 inch thick (about 12 ounces each) may be substituted for top loin (strip) steaks. Grill, uncovered, over medium, ash-covered coals 11 to 14 minutes (over medium heat on preheated gas grill, covered, 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.
- This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Per Serving: 508 calories; 21.3 g fat; 50.9 g carbohydrates; 31.4 g protein; 64 mg cholesterol; 824 mg sodium. Full nutrition