Recipe courtesy of Jack McDavid
Frontier Buffalo Cowboy Steak on Watercress and Totsoi Salad with Candy Cane Beets, Baby Beans, Tomatoes and Smoked Tomato Vinaigrette
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 257
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 28
- Dietary Fiber
- 5
- Sugar
- 20
- Protein
- 15
- Cholesterol
- 37
- Sodium
- 613
Ingredients
5 ounces Kosher salt
5 ounces brown sugar
2 ounces chipotle powder
1-ounce black pepper
Smoked tomato vinaigrette:
5 tomatoes seeded, smoked or baked
2 cloves roasted garlic
1/2 teaspoon minced tarragon
1/3 cup balsamic vinegar
Salt and pepper
1 (28-ounce) cowboy steak with T bone
1/3 pound watercress, trimmed and washed
1/3 pound totsoi, washed
3 big beautiful ripe red tomatoes, sliced 1/2-inch thick
3 candy cane beets, peeled, baked, julienne and cooled
1/3 pound haricots verts, picked, blanched and cooled
Directions
- In a bowl combine first four, rub ingredients. In a blender, blend all vinaigrette ingredients.
- Sprinkle 1-ounce of rub on the two sides of steak. Rub the mix into the meat. Let meat sit for 30 minutes. Grill or saute on high heat for 7 minutes, and turn on other side for another 7 minutes. Turn on first side and cook 4 minutes and repeat on other side. Allow to rest for ten minutes.
- Place watercress and totsoi on plate, add tomatoes, alternating colors. Slice beef and place on plate. Garnish with beets and beans. Drizzle with dressing around salad.