Tuesday, May 31, 2011

Beef & Spinach Salad with cream cheese & candied pecans

Mmm a plate full of some of my favourite ingredients. 

For those occasions when you want to make an impression*taken from www.recipeshare.ca
* to be prepared ahead of time, marinating a must.


* 1 lb (500 g) Inside or Outside Round Marinating Steak (or Rib Eye or Strip Loin Grilling Steak)
* 1 cup (250 mL) low-fat raspberry, huckleberry or balsamic vinaigrette dressing
* 1/4 cup (50 mL) sugar
* 1/2 cup (125 mL) pecan pieces
* Steak spice, to taste
* 1 bag (283 g) washed and trimmed fresh spinach
* 4 oz (125 g) Mascarpone, Chevre, Ricotta or other cream cheese

Additional Comments

1 Marinate steak with ½ cup (125 mL) salad dressing in resealable freezer bag (12 hours for Marinating Steak/10-15 minutes for Grilling Steak). Discard marinade.

2 Candy-coat pecans by heating with sugar for 2 minutes in heavy frypan over high heat, stirring constantly until sugar is melted and becomes golden and syrupy. Be careful not to burn pecans.

3 Immediately remove pan from heat and use 2 forks to scoop the candied pecans onto a plate covered with waxed paper to cool. (This whole process takes only 3-4 minutes and requires caution.)

4 Season steak with your favorite steak spice and broil, BBQ or pan-fry steak for approx 4 to 5 minutes per side, to desired doneness.

5 Cut steak in thin slices across the grain. Just before serving, toss spinach with ½ cup (125 mL) salad dressing.

6 Place on plates and top with slices of cooked steak, crumbled cream cheese and pecans.

7 Sprinkle with freshly ground pepper, if desired.

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