I rubbed the sirloin with a blend of ground cinnamon, black pepper, and a little salt before I grilled it to medium-rare. The beef is from Rocky Mountain Organic Meats and the cinnamon added a nice sweet touch to the tender steak. Organic meat has to meet stringent guidelines, and in contrast to naturally-raised meats “organic producers must be certified annually for compliance with organic standards to raise, feed and process their livestock.” This steak was most delicious.
Certified organic also means the animals must be “…raised on land that remains in its natural state without the use of herbicides, pesticides, or synthetic fertilizers and have unrestricted outdoor access, receive humane treatment and are not raised in a feedlot.” That last part is really important to us, and I would emphasize that even if you don’t really care that much about humane treatment, organic meat is much healthier and, in my experience, the taste is far superior. This salad was incredibly flavorful. I paired the grilled steak with butter lettuce, watercress, chopped pecans, fresh pears, and a fresh pear vinaigrette. The combo was exceptionally good. I like to buy root-on “living” lettuce during the winter months, as it keeps well. Watercress pairs well with steak.
Cinnamon-Rubbed Sirloin Salad with Fresh Pear Vinaigrette
1 8-ounce organic, pastured sirloin steak
a scant quarter teaspoon each of salt, cinnamon, and black pepper (enough to cover both sides of your steak)
Butter lettuce, watercress, and/or any lettuce combo you enjoy
sliced fresh pear
Fresh Pear Vinaigrette
1 small, ripe pear, cored
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
pinch of salt
To make the vinaigrette, blend all ingredients until smooth.
Rub the steak with the salt, cinnamon, and pepper, and let it rest while you heat your grill or grill pan to medium-high. Grill the steak to medium-rare. Remove and let the meat rest for about five minutes before slicing.
While the steak is resting, place the lettuce on a serving plate and top with the pecans and pear slices. Top with the sliced steak and drizzle on some of the vinaigrette. Serve immediately.