- 1 tablespoon olive oil
- 1 tablespoon grainy brown mustard
- 1 tablespoon minced fresh garlic
- 1 teaspoon salt
- 2 teaspoons cracked black pepper
- 2 tablespoons port wine
- 1 pound beef top sirloin, trimmed of excess fat and cut into 4 portions
- 2 cups Cabernet Sauvignon wine
- 1/2 cup dried cherries
- 1 teaspoon white sugar
- 1/4 teaspoon salt
- 1/2 cup extra-virgin olive oil
- 1 cup pecan pieces
- 1 tablespoon water
- 1 tablespoon white sugar
- 1/4 teaspoon salt
- 7 ounces mesclun salad greens with spinach and/or arugula
- 1 carrot, peeled and shaved
- 4 radishes, thinly shaved
- 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).
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan.
- 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.
- 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.
- Preheat an outdoor grill for very high heat and lightly oil the grate.
- 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.
- 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.
04/25/2018
recipepes.com
Grilled Peppercorn Steak and Caramelized Pecan Salad with Cabernet-Cherry Vinaigrette, recipe
PT15M
PT1H
5
455 calories
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