Cajun Beef Southwestern Salad |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. Ingredients:
3 (8 ounce) boneless beef top loin (strip) steaks, cut 3/4 inch thick |
1 tablespoon cajun seasoning |
12 fresh figs, stems removed, cut into quarters |
3 blood oranges |
2 tablespoons extra-virgin olive oil |
1 1/2 teaspoons cajun seasoning |
9 cups fresh baby spinach |
1 (14.5 ounce) can garbanzo beans, rinsed, drained |
1/2 cup thinly sliced red onion |
1/2 cup coarsely chopped pistachio nuts |
1/2 cup crumbled gorgonzola or other blue cheese |
Directions:
1. Preheat oven to 350 degrees F. Press 1 tablespoon Cajun seasoning evenly onto beef steaks. Cover and refrigerate.
2. 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.
3. 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.
4. 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.
5. 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.
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