Name: Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Grainy brown mustard - 1 tablespoon; Minced fresh garlic - 1 tablespoon; Salt - 1 teaspoon; Cracked black pepper - 2 teaspoons; Port wine - 2 tablespoons; Beef top sirloin, trimmed of excess fat and cut into 4 portions - 1 pound; Cabernet Sauvignon wine - 2 cups; Dried Cherries - ½ cup; White sugar - 1 teaspoon; Salt - ¼ teaspoon; Extra-virgin olive oil - ½ cup; Pecan pieces - 1 cup; Water - 1 tablespoon; White sugar - 1 tablespoon; Salt - ¼ teaspoon; Mesclun salad greens with spinach and/or arugula - 7 ounces; Carrot, peeled and shaved - 1; Radishes, thinly shaved - 4

Ingredients for - Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette

1. Olive oil 1 tablespoon

2. Grainy brown mustard 1 tablespoon

3. Minced fresh garlic 1 tablespoon

4. Salt 1 teaspoon

5. Cracked black pepper 2 teaspoons

6. Port wine 2 tablespoons

7. Beef top sirloin, trimmed of excess fat and cut into 4 portions 1 pound

8. Cabernet Sauvignon wine 2 cups

9. Dried Cherries ½ cup

10. White sugar 1 teaspoon

11. Salt ¼ teaspoon

12. Extra-virgin olive oil ½ cup

13. Pecan pieces 1 cup

14. Water 1 tablespoon

15. White sugar 1 tablespoon

16. Salt ¼ teaspoon

17. Mesclun salad greens with spinach and/or arugula 7 ounces

18. Carrot, peeled and shaved 1

19. Radishes, thinly shaved 4

How to cook deliciously - Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette

1 . Stage

Whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine in a bowl; pour marinade into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary).

2 . Stage

Bring Cabernet wine and dried cherries to a boil in a saucepan, reduce heat to medium, and cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture and pour in extra-virgin olive oil. Remove from heat and let dressing cool.

3 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan.

4 . Stage

Toss pecan pieces in a bowl with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl until thoroughly coated. Spread coated pecans into the prepared sheet pan.

5 . Stage

Bake pecans in the preheated oven until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful, candied pecans are extremely hot. Set pecans aside to cool.

6 . Stage

Preheat an outdoor grill for very high heat and lightly oil the grate.

7 . Stage

Remove steak pieces from marinade, shake off excess marinade, and grill until steaks are seared and done to your desired degree of rareness, 1 1/2 to 3 minutes per side. An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices.

8 . Stage

To serve, mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. Whisk dressing and drizzle over salads, distributing a few cherries onto each salad.