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Grilled Steak Salad with Texas Peaches, Pecans and Limes (Tyler Florence) Recipe

Grilled Steak Salad with Texas Peaches, Pecans and Limes (Tyler Florence) Recipe

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Grilled Steak Salad with Texas Peaches, Pecans and Limes (Tyler Florence)

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Ingredients:

Serving

4 lb skirt steak , trimmed of excess fat
1 recipe ancho chili powder , recipe follows
extra-virgin olive oil
kosher salt and freshly ground black pepper
6 ripe yet firm peaches, halved and pitted
3 limes , cut into 1/4-inch slices
4 cups micro greens or baby mixed greens
1 cup toasted pecans
3 ancho chiles, seeded and hand-torn into pieces
2 tbsp chili powder
2 tbsp ground coriander
1 tbsp ground cumin
1 tbsp sweet paprika
1 tbsp dried oregano
1 tbsp garlic powder
1/4 tsp ground cinnamon
1 tsp sugar

Directions:

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.
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. Brush the grates with oil to keep food from sticking. Rub the peaches with oil and season with salt and pepper. 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.
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. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the meat across the grain on the diagonal.
To serve: put the greens on a platter and arrange the peach halves, lime slices, and steak on top. Sprinkle with the pecans and drizzle the salad with the olive oil.
Ancho Chili Powder:
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. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.
Yield: about 1 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1576.36 Kcal (6600 kJ)
Calories from fat	723 Kcal
		% Daily Value*
Total Fat	80.33g	124%
Cholesterol	196.52mg	66%
Sodium	246.15mg	10%
Potassium	1402.88mg	30%
Total Carbs	122g	41%
Sugars	15.07g	60%
Dietary Fiber	20.51g	82%
Protein	84.74g	169%
Vitamin C	24.2mg	40%
Iron	9.5mg	53%
Calcium	105.1mg	11%

Amount Per 100 g
Calories	228.11 Kcal (955 kJ)
Calories from fat	104.62 Kcal
		% Daily Value*
Total Fat	11.62g	124%
Cholesterol	28.44mg	66%
Sodium	35.62mg	10%
Potassium	203.01mg	30%
Total Carbs	17.65g	41%
Sugars	2.18g	60%
Dietary Fiber	2.97g	82%
Protein	12.26g	169%
Vitamin C	3.5mg	40%
Iron	1.4mg	53%
Calcium	15.2mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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