Spicy Beef Salad “A La Outpost”

Here's one from the archives by request. This salad was a staff and guest favorite back at my first restaurant in Chicago; "The Outpost." It pairs great with a fruity, off dry wine like locally made Blackstar Farms newly released dry Riesling. Back in the day I used flank or skirt steak, now I would use Hanger (Onglet) or Denver steak.

Serves six as an appetizer.

For the beef:

1 lb trimmed Hanger or Denver steak
1 t dark chili powder
1 t ground cumin
1 t five spice powder
1 t cayenne pepper
1 t sweet curry powder
1 t smoked paprika
1 T Dijon mustard
1 T pureed chipotle in adobo
1 T Asian Chili Garlic sauce such as Lan Chi (with the green top)
1 T chopped garlic
1 T chopped shallot
Juice from two limes
Splash each of:
Soy sauce
Rice wine vinegar
Sesame oil
Fresh cilantro, chiffonade
Fresh basil, chiffonade
Salt

Combine all ingredients in a bowl except salt and beef and form into a paste.
Slather liberally on the meat, reserving about 1/2 of the mixture. Place in a zip lock back or airtight container and refrigerate overnight.

For the salad:

6 cups lightly packed salad greens. I like a combination of flavor and texture like Tatsoi, Mizuna, Red Oak, Frisee, etc... Can be done with baby spinach as well.

Reserved marinade
1/2 cup Peanut oil
1/4 c Rice wine vinegar
Crushed roasted salted peanuts
Lime wedges
Fresh cilantro sprigs for garnish
Salt & pepper

Whisk together the oil, vinegar and marinade until it is fully emulsified. Season with salt and pepper. Set aside.

Prepare a hot grill. Season the marinated steaks with salt and grill to desired doneness. Medium rare is what I recommend for optimum flavor and texture. Let cooked meat rest while you dress and plate the salad greens.

Toss the greens with dressing to lightly coat. Season with salt and pepper.

Divide among six plates. Slice the meat on the bias and divide among the salads, fanning the meat over the top.

Garnish with crushed peanuts and fresh cilantro.

Filed under Recipes • Appetizers