Ingredients
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1 tablespoon olive oil
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1 tablespoon grainy brown mustard
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1 tablespoon minced fresh garlic
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1 teaspoon salt
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2 teaspoons cracked black pepper
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2 tablespoons port wine
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1 pound beef top sirloin, trimmed of excess fat and cut into 4 portions
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2 cups Cabernet Sauvignon wine
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½ cup dried cherries
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1 teaspoon white sugar
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¼ teaspoon salt
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½ cup extra-virgin olive oil
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1 cup pecan pieces
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1 tablespoon water
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1 tablespoon white sugar
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¼ teaspoon salt
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7 ounces mesclun salad greens with spinach and/or arugula
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1 carrot, peeled and shaved
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4 radishes, thinly shaved
Directions
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Whisk together 1 tablespoon olive oil, brown mustard, garlic, 1 teaspoon salt, cracked pepper, and port wine in a bowl; pour marinade into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour (up to 5 days if necessary).
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Bring Cabernet wine and dried cherries to a boil in a saucepan, reduce heat to medium, and cook, stirring occasionally, until wine has reduced to about 1/3 of its original volume, about 20 minutes. Dissolve 1 teaspoon sugar and 1/4 teaspoon salt into the wine mixture and pour in extra-virgin olive oil. Remove from heat and let dressing cool.
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Preheat oven to 350 degrees F (175 degrees C). Grease a sheet pan.
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Toss pecan pieces in a bowl with water, 1 tablespoon sugar, and 1/4 teaspoon salt in a bowl until thoroughly coated. Spread coated pecans into the prepared sheet pan.
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Bake pecans in the preheated oven until the coating adheres to the nuts and pecans are fragrant and brown, 15 to 20 minutes. Remove from pan and immediately transfer to a large heatproof plate to finish cooling. Be careful, candied pecans are extremely hot. Set pecans aside to cool.
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Preheat an outdoor grill for very high heat and lightly oil the grate.
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Remove steak pieces from marinade, shake off excess marinade, and grill until steaks are seared and done to your desired degree of rareness, 1 1/2 to 3 minutes per side. An instant-read meat thermometer inserted into the thickest part of a steak should read 145 degrees F (65 degrees C) for medium-well. Discard used marinade. Let steaks stand for 5 minutes after grilling before cutting into thin slices.
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To serve, mix baby greens with shaved carrot and radishes in a salad bowl and divide onto 4 large serving plates. Lay slices of beef in a spoke pattern on top of greens and sprinkle each salad generously with candied pecans. Whisk dressing and drizzle over salads, distributing a few cherries onto each salad.
Cook's Note:
Pecans and dressing can be made ahead of time. Store pecans in an airtight container to prevent them from getting stale.
Nutrition Facts (per serving)
| 800 | Calories |
| 56g | Fat |
| 28g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 800 | |
| % Daily Value * | |
| Total Fat 56g | 72% |
| Saturated Fat 9g | 43% |
| Cholesterol 49mg | 16% |
| Sodium 996mg | 43% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 5g | 19% |
| Total Sugars 16g | |
| Protein 24g | 49% |
| Vitamin C 12mg | 13% |
| Calcium 90mg | 7% |
| Iron 4mg | 20% |
| Potassium 685mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
