Steak Recipe

Wash and dry the mixed greens thoroughly. Place in a large bowl and refrigerate until ready to assemble.

Core and cut the tomato into 6–8 wedges. Thinly slice the red onion and place both in cold water for 5 minutes if you want milder onion flavor, then drain well.

Halve, pit, and peel the avocado. Slice or fan the avocado and keep ready to dress just before serving to avoid browning.

Prepare Steak

Remove the filet from the refrigerator 30 minutes before cooking to come to room temperature. Pat dry with paper towels.

Season both sides of the steak evenly with kosher salt and freshly ground black pepper. Rub with 1 tablespoon neutral oil to help sear and to adhere mesquite seasoning or distribute mesquite-smoke flavor.

If using mesquite wood chips: soak chips 20–30 minutes, drain, and prepare a hot charcoal or gas grill for direct heat. When coals are ready or grill is preheated, add chips to a smoker box or wrap in foil with holes and place over heat to produce smoke. If using mesquite seasoning, sprinkle it lightly on both sides before grilling.

Grill the filet directly over high heat (450–550°F / 230–290°C) for about 3–5 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness: shorter for rare, longer for medium. Use tongs to flip once; avoid pressing down.

Remove the steak from the grill and transfer to a cutting board. Tent loosely with foil and rest 5–7 minutes to allow juices to redistribute before slicing thinly against the grain into 1/4-inch slices.

Cook the bacon: in a skillet over medium heat, cook 2 slices of bacon until crisp. Remove bacon to a paper towel-lined plate and reserve 1 tablespoon of the warm bacon fat. Chop crisp bacon finely and set aside.

Make the vinaigrette: in a small bowl or mason jar combine the reserved warm bacon fat, extra-virgin olive oil, sherry vinegar, Dijon mustard, maple syrup (or honey), salt, and pepper. Whisk vigorously or shake in the jar until emulsified and slightly thickened. Taste and adjust seasoning (add a touch more vinegar for brightness or a pinch more maple for sweetness).

Stir the chopped bacon into the vinaigrette so pieces are distributed throughout the dressing.

If your pecans are not roasted, toast them in a dry skillet over medium heat for 3–4 minutes, tossing frequently, until fragrant. Cool slightly and roughly chop. Shave or thinly slice the manchego using a vegetable peeler or sharp knife.

In the large bowl with the mixed greens, add the tomato wedges, drained red onion slices, and about half of the manchego and pecans. Toss gently with 2–3 tablespoons of the bacon vinaigrette (start with less; you can add more to taste) until everything is lightly coated.

Divide the dressed salad onto two plates. Arrange sliced mesquite-grilled steak over the top of each salad, then place avocado slices alongside or fanned atop the steak.

Sprinkle the remaining manchego, chopped roasted pecans, and the reserved chopped bacon over the salads. Drizzle any remaining vinaigrette over the steak and avocado if desired.

Serve immediately while steak is warm. Enjoy.