chef Renate DeGeorge Ancho–brown sugar grassfed strip steak salad

  • Prep time 30Min
  • Cook time 10Min
  • Technique Grill
  • Meat Beef
  • Cut Blade
  • Serves 4

Aussie grassfed beef goes sweet and spicy. Chile puree in the butter topping gives this salad subtle spice, while grilled grapes are an unusual smoky-sweet addition.


Portion size: 5 oz. steak; 1 cup salad
Alternate cuts: Tenderloin

Steak marinade:
1 tablespoon sherry vinegar
2 tablespoons olive oil
1/2 teaspoon kosher salt
2 tablespoons brown sugar
2 cloves finely minced garlic
1 teaspoon fresh lime juice
Black pepper to taste
1 1/2 pounds tenderized Australian grassfed strip steak

Compound butter:
2 tablespoons softened unsalted butter
1/2 teaspoon chipotle pepper puree
1/4 teaspoon kosher salt
4 grinds black pepper
1 teaspoon fresh lime juice

2 tablespoons fresh orange juice
1/2 teaspoon dijon mustard
1 teaspoon aged Spanish sherry vinegar
2 tablespoons olive oil

4 small clusters red grapes
4 cups baby spinach
1/2 ripe avocado, diced
1/4 cup candied pecans


For the marinade: In a shallow pan or zip-top bag, mix the vinegar, oil, salt, sugar, garlic, lime juice and pepper together. Add the steak and marinate it, refrigerated, for a minimum of 1 hour and a maximum of 4 hours.

For the compound butter: In a medium bowl, use a fork to mix the butter, ancho puree, salt, pepper and lime juice until incorporated. Scrape the butter onto a 6-inch piece of plastic wrap and roll it into a cylinder; place in the freezer or fridge to set, at least 1/2 hour. Preheat a grill on HIGH heat. Remove the steaks from the marinade and grill them for 5 to 6 minutes on each side, depending on thickness, until they reach medium-rare doneness. Two minutes from being finished, place a teaspoon-sized pat of compound butter on the top of each steak. If the grill has a broiler function, move the steaks to broil the butter as a top crust. Gently rub the grape clusters with olive oil and place them on the grill over HIGH to char for 1 to 2 minutes on each side. Keep turning the grape clusters to evenly sear them without getting too cooked and soft. Remove the steaks from the grill, lightly cover them on a plate, and let them rest at room temperature for about 10 minutes.

For the dressing: In a medium bowl, whisk the dressing ingredients together and season with salt and pepper.

For the salad: Add the spinach, avocado, pecans and grilled grapes to the dressing and toss. Season with salt and pepper. Cut the steaks into about ¼-inch slices against the grain. Divide the salad among four plates, then fan the steak on the salad; pour any extra juices or butter from the steak-resting plate over the top.