Cajun Beef Southwestern Salad --
Lean Cut
  • Total Recipe Time: 50 to 60 minutes
  • Makes 6 servings


  1. 1 beef Top Sirloin Steak Boneless, cut 1 inch thick
  2. 3 medium oranges
  3. 2 tablespoons olive oil
  4. 1 teaspoon garlic-pepper seasoning
  5. 12 fresh figs, stems removed, cut into quarters
  6. 6 cups fresh baby spinach
  7. 1/2 cup drained canned chickpeas
  8. 1/2 cup thinly sliced red onion
  9. 1/2 cup coarsely chopped pistachio nuts (optional)
  10. 1/2 cup crumbled Gorgonzola or other blue cheese (optional)


  1. Grate peel and squeeze juice from 1 orange. Whisk 1/4 cup of orange juice, 1 tablespoon orange peel and oil in small bowl. Set aside. Peel and cut segments from remaining 2 oranges. Set aside. Press garlic-pepper seasoning evenly onto beef steaks.
  2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Carve steak into slices. Assemble salad by layering spinach, beans, onion, figs, orange segments and steak slices. Top with nuts and cheese, if desired. Drizzle with orange dressing.
  • Test Kitchen Tips
  • To cut segments from orange, cut off both ends of orange with paring knife. Stand orange on 1 cut end and slice vertically (top to bottom) to remove peel and white pith in strips. Follow curve of orange with paring knife to remove as little flesh as possible. Cut each segment free by slicing down on both sides of surrounding membranes.
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