Tyler Florence Fridays: Quick but tasty salad

A quicky this week, I've got lots to do, so I'm squeezing in my submission for Tyler Florence Fridays this week. Be sure to check out last week's winner, Michelle of Big Black Dog and see her lovely and creamy Strawberry Lemon Pudding. You can also see her post on Tyler's blog. Congrats Michelle!

Okay, my salad. This is a variation on Tyler's Grilled Steak Salad with Texas Peaches, Pecans and Limes. See any pecans in there? Well, that's cause there aren't any. I'm not a big fan of pecans, so I subbed my pecans for goat cheese. And trust me, that sub works just fine!

I also changed things a bit by not making my own chili powder but using some I had on hand, along with a bit of extra cumin. And I added some lime juice and honey to the olive oil before I drizzled it on the salad.

Yes, I deviated quite a bit from Tyler's actual recipe, but that's okay, I'm sure Tyler of all people would be okay with that. Especially since it was tasty and enjoyed by all. My children loved having peaches and goat cheese on their salad, my husband liked that I did not put goat cheese on his.

For those of you who want to try the original recipe, here it is:

Grilled Steak Salad with Texas Peaches, Pecan and Limes
by Tyler Florence, as found on FoodNetwork

4 pounds skirt steak, trimmed of excess fat
1 recipe Ancho Chili Powder, recipe follows
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
6 ripe yet firm peaches, halved and pitted
3 limes, cut into 1/4-inch slices
4 cups micro greens or baby mixed greens
1 cup toasted pecans

Lay the steak out on a large platter or piece of plastic wrap and rub both sides with the Ancho Chili Powder. Marinate for 1 hour so the flavors can penetrate the meat.

In the meantime, place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep food from sticking. Rub the peaches with oil and season with salt and pepper. Put the peaches cut-side down on the grill and cook for 5 to 8 minutes, until the flesh softens slightly and caramelizes. Turn them over with tongs and grill the other side for 3 minutes to char the skin; remove to a platter. Grill the lime slices for 2 minutes each side until slightly charred.

Scrape off the excess chili powder on the surface of the steak so it doesn't burn on the grill. Rub the steak with oil and season both sides with of salt and pepper. Grill the steak on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the meat across the grain on the diagonal.

To serve: put the greens on a platter and arrange the peach halves, lime slices, and steak on top. Sprinkle with the pecans and drizzle the salad with the olive oil.

Ancho Chili Powder:

3 ancho chiles, seeded and hand-torn into pieces
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon sugar

This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.