Beef Spinach Salad with Pecans and Blue Cheese

Salad

• 1 pound Dakota Beef Certified Organic rib eye steak
• 1 cup vinaigrette dressing (recipe follows)
• 1/4 cup sugar
• 1/2 cup pecan pieces
• Salt and pepper to taste
• 16 ounces fresh baby spinach
• 4 ounces blue cheese, crumbled

• 3 cloves garlic, mashed
• 1 teaspoon salt
• 2/3 cup olive oil
• 1/3 cup lemon juice
• 1/4 cup Dijon mustard
• 2 teaspoons red wine vinegar

Mash garlic and salt together in a small mixing bowl. Stir in the lemon juice until salt dissolves. Whisk in the olive oil then add the mustard and vinegar. Whisk again to create an emulsion.

Marinate steak in half of the vinaigrette dressing 10 to 15 minutes (or up to 24 hours in the refrigerator). Discard marinade before cooking steak.

Meanwhile, candy-coat the pecans by heating with sugar for 2 minutes in heavy frying pan over high heat, stirring constantly until sugar is melted and becomes golden and syrupy. Be careful not to burn pecans. Immediately remove pan from heat and use 2 forks to scoop the candied pecans onto a plate covered with waxed paper to cool.

After marinating, season steak with salt and pepper then broil, grill or pan-fry for approximately 4 to 5 minutes per side, to desired doneness. Cut steak in thin slices across the grain.

Just before serving, toss spinach with remaining vinaigrette dressing. Place on plates and top with slices of cooked steak, crumbled blue cheese and candied pecans.

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