Moroccan Steak Salad with Fig and Pistachio Dressing (GF)

"With a slinky dressing studded with figs and pistachios, this salad showcases the harmony of orange, cilantro, and red bell pepper. The spice blend on the steak, called ras el hanout, is practically a magic powder, giving everything it touches seductive flavor. Use butter if you don't have ghee, and sunflower seeds instead of pistachios, if you prefer.
(serves 2-4)

Sirloin:
2 t. ghee or Kerrygold* butter
4 (4-6 oz.) sirloin steaks

Spice Blend:
1 t. kosher* salt
1/4 t. ground cumin
1/4 t. powdered ginger
1/4 t. ground cinnamon
1/8 t. ground coriander
1/8 t. freshly* ground black pepper
1/8 t. ground allspice
Pinch ground cloves

Fig & Pistachio Dressing:
1 T. ghee or Kerrygold* butter
3 T. balsamic vinegar
4 dried figs, diced
2 T. chopped shelled pistachios
1 clove garlic, peeled and crushed

Salad:
2 heads butter lettuce, washed and hand torn into bite-size pieces
1 handful cilantro leaves, coarsely chopped
1/2 med. red onion, thinly sliced
1 large seedless cucumber, thinly sliced
1 med. red bell pepper, thinly sliced
1 large Cara Cara* orange, peeled and divided into segments

Warm 2 t. ghee in a large, nonstick skillet over med.-high heat, 2 min. While it heats, make the spice blend by combining the spices in a small bowl. Rub the steaks with the spice blend and place them in the skillet. Cook, undisturbed for 5 min. Then flip and cook another  3 min. Cover skillet, reduce heat to med.-low, and cook 5-10 min. for medium doneness, more or less to your liking.
To make the dressing: place 3 T. ghee and balsamic vinegar in a small saucepan over low heat. Add figs, pistachios, and garlic to the saucepan and cook while you prep the salad.
To serve, divide veggies and orange segments among individual serving plates. Slice steak crosswise and place slice on each bed of greens. Drizzle with hot dressing.

"Find your passion and work at it!"

Love,

Chef Deb