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From Food Network, Tyler Florence.
Make and share this Grilled Steak Salad With Texas Peaches, Pecans and Limes recipe from Food.com.
- 4 lbs skirt steaks, trimmed of excess fat
- extra virgin olive oil
- kosher salt
- fresh ground black pepper
- 6 ripe yet firm peaches, halved and pitted
- 3 limes, cut into 1/4-inch slices
- 4 cups micro greens or 4 cups baby mixed greens
- 1 cup toasted pecans
Ancho Chili Powder
- 3 ancho chilies, seeded and hand-torn into pieces
- 2 tablespoons chili powder
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1⁄4 teaspoon ground cinnamon
- 1 teaspoon sugar
- 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.
I used just 1 lb of skirt steak & then cut the rest of the ingredients back to 1/3 of what was listed! That made for a couple of large salads for the 2 of us & that made for 2 very satisfied diners! I don't usually do a lot of red meat dishes, so this was a nice change of pace for us! Many thanks for a great keeper of a recipe! [Tagged & made in Please Review My Recipe]