Southern Spin On Summer Steak Salad

Raleigh, N.C., is obsessed with pork and beef, and Walter Royal is doing his part.

He's one of America's top chefs, and the Raleigh restaurant whose kitchen he runs, the "Angus Barn," serves over 600 steaks a night.

Other specialties? Luscious baby back ribs, and chocolate pies.

A longtime favorite in Raleigh, the Angus barn opened in 1960, in a large barn right off a main highway. Royal has delighted diners there for 11 years.

On The Early Show Friday, for the "Summer in the City" tour, he served up a true Southern dish: Summer Steak Salad Topped with Black-Eyed Peas.

This salad is a great summer meal: It's not too heavy (there's no cheese or creamy dressing), and all the elements can be prepped ahead of time, making it perfect for a weeknight dinner.

Royal also brought along some other Angus Barn staples: Baby Back Barbeque Ribs (classic BBQ ribs), Baked Onion (a simple side dish that's topped with brown sugar, butter and Parmesan cheese, then baked in the oven), Spinach Salad with Warm Poppy-seed Dressing, Chocolate Chess Pie (has a rich center and slightly crispy top), and Grand Marnier Parfait (raspberry sorbet, homemade raspberry sauce, orange rind and a bit of Grand Marnier).

RECIPES

Pan-Seared Steak Salad

Serves 4

To Prepare Steak:

2 cloves garlic
2 T fresh thyme leaves
2 tsp extra virgin olive oil
1 tsp balsamic vinegar
salt and pepper to taste
1 large New York Strip Steak (about 1 pound)

With mortar and pestle, crush garlic and thyme together until they form a paste. Add oil, a few drops at a time, until the paste is the consistency of a thick sauce. Add balsamic vinegar; the amount of oil and vinegar can be adjusted according to taste. Rub steak with mixture and sear in a heavy skillet to medium rare. Allow to cool to room temperature. Slice thinly on the bias.

Note: Ask for a steak that's 2-inches thick.

For Salad:

1 large red onion, sliced 1/4 to 1/2 thick
balsamic vinegar and oil to taste
1 pound mixed salad greens
2 medium tomatoes, diced in 1/2 inch cubes
1 red bell pepper, diced in 1/4 to 1/2 inch cubes
1 recipe black-eyed peas, below
1 recipe Walter's Vinaigrette, below

Dress onion slices with a bit of oil and vinegar and sear along with the steak. Combine the salad greens, onions, tomatoes and red bell pepper in a large bowl. Toss with vinaigrette. To plate salad: rim each with the black-eyed peas. Mound the salad green mixture in the middle of each plate. Add slices of strip steak around the side. Garnish with sprigs of fresh thyme.

Black-Eyed Peas

1/4 lb dried black-eyed peas (about 2/3 cup)
1/4 cup small diced carrots
1/4 cup small diced celery
1/4 cup small diced onion
1 ham hock
2 cups chicken stock, fresh or canned

Soak black-eyed peas according to package directions. Sauté carrots, celery and onions in a medium saucepan until translucent. Add black-eyed peas, ham hock and enough stock to cover mixture by 1 inch. Simmer over medium-low heat until peas are done, about 30 minutes. Do not overcook; peas should retain shape. Cool to room temperature.

Walter's Vinaigrette

2 T balsamic vinegar
6 T extra virgin olive oil
salt and pepper to taste

Whisk together ingredients.

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