SPICY STEAK SALAD

2 pounds hangar steak

2 head bibb lettuce

1 red or yellow bell pepper, sliced

1 sweet onion, sliced

1 package grape tomatoes, halved

¼ cup steak rub (salt, pepper, onion powder, garlic powder, paprika)

Fried tortilla strips, corn or flour and crumbled queso fresco, for garnish Prepare a grill for direct-heat cooking. Cover beef with rub, cover and leave on the counter until room temperature.

Grill 3 to 5 minutes on all sides until you’ve reached an internal temperature of no more than 135 F, then move beef to low-temperature smoker or cut the heat on grill, leave beef on and close lid for 10 minutes. Remove and let sit another 5 to 10 minutes.

Prepare lettuce, onions, tomatoes and peppers for salad, top with two or three strips of steak and a heaping spoonful (or two!) of dressing. Garnish with tortilla strips and crumbled queso fresco.

King Snake Vinaigrette

6 to 8 fresh apricots, seeded

½ a red onion

1 tomatillo, husk removed, skin scrubbed of any sticky residue

2 serrano peppers

1 habanero pepper

2/3 cup sugar

1 tablespoon salt

¾ cup olive oil

Juice of 1 lime

1 tablespoon kosher salt

Combine all ingredients except oil and lime in a food processor. Pulse until smooth. In a mixing bowl, combine salsa with oil and lime. Mix thoroughly, taste for salt and pepper.