| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sami | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 5 | oz | Kosher salt |
| 5 | oz | Brown sugar |
| 2 | oz | Chipotle powder |
| 1 | oz | Black pepper |
| 5 | Tomatoes seeded, smoked or | |
| baked | ||
| 2 | Cloves roasted garlic | |
| 1/2 | t | Minced tarragon |
| 1/3 | c | Balsamic vinegar |
| Salt and pepper | ||
| 1 | Cowboy, 28-ounce steak with | |
| T bone | ||
| 1/3 | lb | Watercress, trimmed and |
| washed | ||
| 1/3 | lb | Totsoi, washed |
| 3 | Big beautiful ripe red | |
| tomatoes sliced 1/2-inch | ||
| thick | ||
| 3 | Candy cane beets, peeled | |
| baked julienne and | ||
| cooled | ||
| 1/3 | lb | Haricots verts, picked |
| blanched and cooled |
INSTRUCTIONS
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. Recipe by: Cooking Live Show #8889 Posted to MC-Recipe Digest V1 #628 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 31, 1997
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