- 3 (8 ounce) boneless beef top loin (strip) steaks, cut 3/4 inch thick
- 1 tablespoon Cajun seasoning
- 12 fresh figs, stems removed, cut into quarters
- 3 blood oranges
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons Cajun seasoning
- 9 cups fresh baby spinach
- 1 (14.5 ounce) can garbanzo beans, rinsed, drained
- 1/2 cup thinly sliced red onion
- 1/2 cup coarsely chopped pistachio nuts
- 1/2 cup crumbled Gorgonzola or other blue cheese
- Preheat oven to 350 degrees F. Press 1 tablespoon Cajun seasoning evenly onto beef steaks. Cover and refrigerate.
- Place figs, cut side up, on rimmed metal baking sheet. Bake in 350 degrees F oven 25 to 35 minutes or until very soft and starting to caramelize. Set aside.
- Meanwhile grate peel and squeeze juice from 1 orange. Combine 1/4 cup orange juice, orange peel, oil and 1-1/2 teaspoons Cajun seasoning in small bowl. Set aside. Peel and cut segments from remaining 2 oranges. Set aside.
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
- Carve steaks into slices. Assemble salad by layering spinach, beans, onion, figs, orange segments and steak slices. Top with nuts and cheese. Drizzle with orange dressing.