Pecan Crusted Beef with Okra and Corn Salad
With this recipe we celebrate the healthy side of Southern cuisine. No gravy in sight, but there are plenty of Southern seasonal favorites like okra, corn, and tomatoes.
Servings
Produce
Garlic (Organic)
1 0.5 Clove
Burmese Okra
8 4 oz
Cherry Tomato
5 2.5 oz
Yellow Corn
2 1 Whole
Green Bell Pepper (Organic)
1 0.5 Whole
Red Onion (Organic)
1/2 0.25 Whole
Jalapeno Pepper (Organic)
1 0.5 Whole
Protein & more
Top Sirloin
1 0.5 lb
Quinoa
1 0.5 cup
Pecan Meal
1 0.5 cup
Egg
2 1 Whole
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Sweet paprika
1/2 0.25 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Dried oregano
1/4 0.125 teaspoon
Dried thyme
1/4 0.125 teaspoon
Black pepper
1/8 0.065 teaspoon
Champagne vinaigrette
Minced Garlic
1 0.5 Clove
Olive oil
2 1/2 1.25 tablespoon
Lemon juice
1 0.5 teaspoon
Dijon mustard
1/2 0.25 teaspoon
Honey
1/2 0.25 teaspoon
Sea salt
To Taste
Black pepper
To Taste
Champagne vinegar
1 1/2 0.75 tablespoon
Prep ahead (optional)
a. Mince garlic and optional jalapeno. b. Remove husks from corn. c. Trim stem of green bell peppers. Remove seeds and ¼” dice. d. Chop cherry tomatoes in half. e. ¼” dice red onion.
Instructions
1
Prep:
a. Preheat oven to 425º. Prep baking sheet with non-stick spray.
b. Season top sirloin with ½ tsp salt and Creole spice mix. Set aside.
2
Cook quinoa:
a. In medium saucepan over medium heat, add 1 tsp olive oil. Add garlic (mince) and ½ tsp salt. Cook until fragrant, about 1 minute.
b. Add quinoa and 2 cups water (1 cup for 2-person portion); stir immediately. Cook at low boil until tender, about 12-15 minutes.
3
Meanwhile, roast okra and corn:
a. Add okra (leave whole) and corn (remove husks, leave whole) to the baking sheet. Brush with 1 tsp olive oil.
b. Roast until caramelized and fork-tender but not mushy, about 10 minutes. Remove from oven and set aside to cool.
4
Cook top sirloin:
a. Add pecan meal to plate or baking pan large enough to accommodate top sirloin. Whisk eggs in a bowl.
b. Lightly dredge top sirloin in the whisked eggs and then in the pecan meal. Ensure that it is evenly coated with the pecan meal.
c. Add 1 tbsp olive oil to large sauté pan over medium-high heat.
d. When pan is hot but not smoking, add top sirloin. Sear one side until caramelized, about 2-3 minutes. Flip and cook an additional 5-7 minutes on reduced heat. Set aside and let rest until ready to serve.
5
Assemble salad:
a. In large bowl, add quinoa, red onion (¼” dice), green bell peppers (trim stem and seeds, ¼” dice), corn (cut kernels from cob), okra (slice bite-sized), cherry tomatoes (slice in half), and optional jalapeno (very thinly sliced or minced).
b. Add champagne vinaigrette and toss to combine. Salt to taste.
6
Serve:
a. Divide top sirloin (slice against the grain into strips) among plates. Serve salad alongside.
Chef's notes
Grilling or roasting okra whole helps lessen the vegetable's characteristic sliminess. Too hot for the grill or oven? You can also cut the corn kernels from the cob, slice the okra, and stir-fry them together on the stovetop.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX