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For the steak:
Ingredients:
1 pound tri-tip steak
3 tablespoons olive oil
3 tablespoons red wine
2 tablespoons thinly sliced garlic
1 ½ teaspoons Ancho chili powder
1 teaspoon dark brown sugar
2 teaspoons chopped red bell pepper
4 tablespoons lime juice
1 teaspoon lemon juice
1/8 teaspoon lime zest
1 teaspoon agave nectar
¼ teaspoon coriander powder
1/8 teaspoon cumin powder
¼ teaspoon cayenne powder
1 teaspoon kosher salt
Freshly Ground Black Pepper
Method:
Combine the steak, olive oil, red wine, garlic, Ancho chili powder, dark brown sugar, red pepper, lime juice, lemon juice, lime zest, agave nectar, coriander, cumin, cayenne, salt and black pepper in a small mixing bowl and whisk to combine. Pour into a reusable baking dish and add the steak, turning to coat. Allow the steak to marinate at room temperate for 1 hour, turning occasionally. Alternatively, marinate in the refrigerator overnight.
Preheat the grill to medium-high. Remove the steak from the marinade. Place the steak on the preheated grill and cook for 2 ½ minutes, then rotate on same side 45 degrees (to create grill marks) and grill for another 2 ½ minutes. Flip the steak and cook for an additional 5 minutes on the other side, rotating 45 degrees after 2 ½ minutes. Remove from the grill pan and allow the steak to rest for 10 minutes under a foil tent. Cut into thin slices against the grain.
For the salad:
Ingredients:
2 heirloom tomatoes, sliced
2 cups fresh corn, shaved from the cob
1 head romaine lettuce leaves, chopped
2 cups arugula leaves
3 tablespoons extra virgin olive oil
1 lime, juiced
Salt and freshly ground black pepper, to taste
Method:
In a large salad bowl, add the tomatoes, corn, romaine leaves, arugula and toss
to combine. Drizzle with the olive oil and lime juice and season with salt and
pepper. Toss again to mix the dressing into the greens. To serve the dish, divide the salad onto four dinner plates and garnish with the sliced steak. Serve immediately.
Yield: 4 servings
Editor's Note: Look for grass fed beef.
Learn more about sustainable food choices with our Eat Green Guide.
Planet Green Video: Emeril Green: Ancho Chili Spiced Steak Salad
This recipe was featured in the Full Circle Farming Episode of Emeril Green.
Related Posts:
Why Grass Fed Beef? Emeril Answers (Video)
Green Beef Mantra: All Graze, No Grain
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