Yield: 8 servings.
4 Garden Hearts Iceberg Babies
8 8-oz. hanger steaks
1 Tbsp. vegetable oil
1 tsp. minced garlic
1 tsp. dry mustard
2 tsp. kosher salt
1 tsp. chili powder
1/2 tsp. coriander
1/2 tsp. ground cumin
2 cups plain lowfat yogurt
1 cup cucumber, peeled, seeded and diced
1 cup fresh cilantro, chopped
4 dashes of Tabasco
2 Tbsp. fresh lime juice to taste, salt and pepper
3 ripe avocados
1 red onion, peeled and cut into thin slices
8 sprigs of cilantro
Cut off stem of Iceberg Babies, rinse under cold water and allow to drip dry completely. Combine dry rub ingredients. Place hanger steaks in zip-lock plastic bag, add the rub, and toss lightly. Leave steaks and seasoning in the bag for 6-8 hours in refrigerator to allow seasonings to penetrate the meat.
For dressing: Blend dressing ingredients in food processor, using a pulsing motion, just until cucumber is finely chopped. Season with salt and pepper and transfer to small bowl. Cover and chill up to 1 hour. (Makes 3 cups.)
For steaks: Heat a large heavy-bottomed sautè pan or skillet over high heat and add vegetable oil. When hot, place steaks carefully into the pan and brown evenly, turning as needed until they're done. Six minutes total cooking time will yield a medium-rare steak. (Remember the steaks will continue to cook as they rest.) Transfer steaks to heated serving dish and set them aside in a warm place while finishing the salad.
To serve: Cut each head of Iceberg Babies into 6 wedges and place 3 on each plate. Drizzle generously with dressing. Slice each steak on the bias into 1/4 slices and place them in front of the Iceberg Babies wedges. Halve the avocados, pit and slice into a fan, and place next to the steak. Separate onion slices into rings and sprinkle them over the lettuce and meat. Garnish with sprigs of cilantro.
From: Beat Giger, CEC, AAC, Pebble Beach Resorts, Calif.