Cajun Beef Southwestern Salad

Recipe courtesy of The Beef Checkoff.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

Recipe Ingredients:

3 boneless beef top loin (strip) steaks, cut 3/4-inch thick (about 8 ounces each)
1 tablespoon Cajun seasoning
12 fresh figs, stems removed, cut into quarters
3 blood oranges
2 tablespoon extra virgin olive oil
1 1/2 teaspoons Cajun seasoning
9 cups fresh baby spinach
1 (14.5-ounce) can garbanzo beans, rinsed, drained
1/2 cup thinly sliced red onion
1/2 cup coarsely chopped pistachio nuts
1/2 cup crumbled Gorgonzola or other blue cheese

Cooking Directions:

1. Preheat oven to 350°F (175°C). Press 1 tablespoon Cajun seasoning evenly onto beef steaks. Cover and refrigerate.
2. Place figs, cut side up, on rimmed metal baking sheet. Bake in 350°F (175°C) oven 25 to 35 minutes or until very soft and starting to caramelize. Set aside.
3. Meanwhile grate peel and squeeze juice from 1 orange. Combine 1/4 cup orange juice, orange peel, oil and 1 1/2 teaspoons Cajun seasoning in small bowl. Set aside. Peel and cut segments from remaining 2 oranges. Set aside.
4. Place steaks on grill over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, turning occasionally.
5. Carve steaks into slices. Assemble salad by layering spinach, beans, onion, figs, orange segments and steak slices. Top with nuts and cheese. Drizzle with orange dressing.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 567; Total Fat: 19g; Saturated Fat: 5g; Cholesterol: 62mg; Total Carbs: 64g; Fiber: 11g; Protein: 39g; Sodium: 601mg.

Recipe and photograph courtesy of The Beef Checkoff.