Recipe By : Cooking Live Show #8889
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces kosher salt
5 ounces brown sugar
2 ounces chipotle powder
1 ounce black pepper
smoked tomato vinaigrette:
5 tomatoes seeded -- smoked or baked
2 cloves roasted garlic
1/2 teaspoon minced tarragon
1/3 cup balsamic vinegar
salt and pepper
1 cowboy (28-ounce) steak with T bone
1/3 pound watercress -- trimmed and washed
1/3 pound totsoi -- washed
3 big beautiful ripe red tomatoes -- sliced 1/2-inch
-- thick
3 candy cane beets -- peeled, baked,
-- julienne and cooled
1/3 pound haricots verts -- picked, blanched
-- and cooled
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.
