Recipe - Frontier Buffalo Cowboy Steak On Watercress

5 ounce Kosher salt
5 ounce Brown sugar
2 ounce Chipotle powder
1 ounce Black pepper

SMOKED TOMATO VINAIGRETTE
5 Tomatoes seeded, smoked or
baked
2 Cloves roasted garlic
One half teaspoon Minced tarragon
1/3 cup Balsamic vinegar
Salt and pepper
1 Cowboy (28ounce) steak with
T bone
1/3 pound Watercress, trimmed and
washed
1/3 pound Totsoi, washed
3 Big beautiful ripe red
tomatoes, cut or sliced up 1/2inch
thick
3 Candy cane beets, peeled,
baked, julienne and cooled
1/3 pound Haricots verts, picked,
blanched and cooled

In a bowl combine first four, rub ingredients. In a blender, blend all
vinaigrette ingredients.

Sprinkle 1ounce of rub on the two sides of steak. Rub the mix into the
meat. Let meat sit for 30 minutes. Grill or saute on high heat for 7
minutes, and turn on other side for another 7 minutes. Turn on first side
and cook 4 minutes and repeat on other side. Allow to rest for ten minutes.

Place watercress and totsoi on plate, add tomatoes, alternating colors.
Slice beef and place on plate. Garnish with beets and beans. Drizzle with
dressing around salad.

Recipe by: Cooking Live Show #8889 Posted to MCRecipe Digest V1 #628 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997