Host of Food Network show Big Daddy’s House, Chef Aaron McCargo, cooks spicy beef salad on abc27 News Sunday Morning.
Spicy Beef Salad W/ Peppers, Onion, and Fresh Herbs
Serves 4 to 6
1/4 cup orange juice
1/4 cup soy sauce
1/4 cup Sriracha or another hot pepper sauce
2 tablespoons olive oil
Pinch of sugar
6 chipotle chile peppers in adobo sauce
1/2 cup olive oil
Juice of 2 limes
Salt and freshly ground black pepper
1 1/4 pound flank steak
4 whole roasted jarred red peppers, cut into strips
2 jalapeño chile peppers, seeded and thinly sliced
1 bunch fresh cilantro leaves, chopped
1 medium red onion, thinly sliced
1 cup salted peanuts
1/2 cup freshly shucked corn kernels or thawed frozen kernels
Two 10-ounce bags mesclun salad mix, or one 10-ounce bag mesclun salad mix and one 11 1/2-ounce bag baby spinach.
TO MAKE THE VINAIGRETTE: in a small glass, ceramic, or another nonreactive bowl, whisk together the orange juice, soy sauce, Siracha, and olive oil. Season to taste with sugar and set aside.
TO MAKE THE STEAK: In a blender, puree the chipotle peppers, olive oil, lime juice, and salt and black pepper to taste to a thick paste. Run the paste over both sides of the flank steak and put the steak in a glass dish. Set aside at room temperature for 30 to 60 minutes. (do not leave the steak at room temperature for longer than 60 minutes.)
Meanwhile, prepare a medium-hot to hot fire in a charcoal or gas grill and oil the grill grates. Grill for 6 to 7 minutes on each side, until medium-rare. Transfer to a cutting board, let the steak rest for about 5 minutes, and slice on the bias into thin slices.
TO MAKE THE SALAD: In a large glass, ceramic, or another non reactive bowl, toss together the roasted peppers, jalapemos, cilantro, red onion, peanuts, and corn. Dress with the vinaigrette, reserving a few tablespoons to dress the steak. Arrange the greens on a serving platter and top with the peanut-corn mixture. Shingle the steak over the salad, drizzle with the remaining dressing and serve.