chef Renate DeGeorge Ancho-Brown Sugar Grassfed Strip Steak Salad
- Prep time 30Min
- Cook time 10Min
- Technique Grill
- Meat Beef
- Cut Blade
- Serves 4
Aussie grassfed beef goes sweet and spicy. Chile puree in the butter topping gives this salad subtle spice, while grilled grapes are an unusual smoky-sweet addition.
Ingredients
Portion size: 5 oz. steak; 1 cup salad
Alternate cuts: Tenderloin
Steak marinade:
- 1 tablespoon sherry vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 2 tablespoons brown sugar
- 2 cloves finely minced garlic
- 1 teaspoon fresh lime juice
- Black pepper to taste
- 1 1/2 pounds tenderized Australian grassfed strip steak
Compound butter:
- 2 tablespoons softened unsalted butter
- 1/2 teaspoon chipotle pepper puree
- 1/4 teaspoon kosher salt
- 4 grinds black pepper
- 1 teaspoon fresh lime juice
Dressing:
- 2 tablespoons fresh orange juice
- 1/2 teaspoon dijon mustard
- 1 teaspoon aged Spanish sherry vinegar
- 2 tablespoons olive oil
Salad:
- 4 small clusters red grapes
- 4 cups baby spinach
- 1/2 ripe avocado, diced
- 1/4 cup candied pecans
Method
For the marinade:
-
In a shallow pan or zip-top bag, mix the vinegar, oil, salt, sugar, garlic, lime juice and pepper together.
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Add the steak and marinate it, refrigerated, for a minimum of 1 hour and a maximum of 4 hours.
For the compound butter:
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In a medium bowl, use a fork to mix the butter, ancho puree, salt, pepper and lime juice until incorporated.
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Scrape the butter onto a 6-inch piece of plastic wrap and roll it into a cylinder; place in the freezer or fridge to set, at least 30 minutes.
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Preheat a grill on HIGH heat.
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Remove the steaks from the marinade and grill them for 5 to 6 minutes on each side, depending on thickness, until they reach medium-rare doneness.
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Two minutes before finishing, place a teaspoon-sized pat of compound butter on top of each steak. If the grill has a broiler function, move the steaks to broil the butter as a top crust.
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Gently rub the grape clusters with olive oil and place them on the grill over HIGH to char for 1 to 2 minutes on each side. Keep turning the grape clusters to evenly sear them without getting too cooked and soft.
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Remove the steaks from the grill, lightly cover them on a plate, and let them rest at room temperature for about 10 minutes.
For the dressing:
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In a medium bowl, whisk the dressing ingredients together and season with salt and pepper.
For the salad:
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Add the spinach, avocado, pecans and grilled grapes to the dressing and toss. Season with salt and pepper.
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Cut the steaks into about ¼-inch slices against the grain.
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Divide the salad among four plates, then fan the steak on the salad; pour any extra juices or butter from the steak-resting plate over the top.
