Recipe by Chef Karen Calabro
"This is a summer favorite that I served in many restaurants, inspired by my 'oops, the Cabernet wine has turned again in the heat,' moments. This is usually the meal, but it may also be an appetizer salad as well. I offered it as both in my restaurants. The dressing and pecans keep for a few weeks unrefrigerated, and I often make these in bulk in advance for several meals. A simple dish, easily made by any level cook, it is a stylish, beautiful, and delectable entree salad fit for company."
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grainy brown mustard
minced fresh garlic
cracked black pepper
beef top sirloin, trimmed of excess fat and cut into 4 portions
Cabernet Sauvignon wine
extra-virgin olive oil
mesclun salad greens with spinach and/or arugula
carrot, peeled and shaved
radishes, thinly shaved
Outstanding recipe, worthy of any Five Star restaurant! The cabernet-cherry vinaigrette is absolutely delicious. This really is NOT a complicated recipe. It looks like there are a lot of steps, but you can be doing more than one step at the same time. I was a little concerned about the marinade ingredients not being enough to marinade 4 steaks, so I added an extra tablespoon of EVOO & porto, which was a good call. I also didn't have any radishes on hand, so I used 3 green onions instead. Other than those changes, I followed the recipe to a "T". Just an awesome salad, and one that I won't forget!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 505
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