This salad is as pleasing as a major chord, with its slinky dressing—studded with figs and pistachios—and the harmony of orange, cilantro, and red bell pepper. The spice blend on the steak is based on one of the most popular spice blends from my previous cookbooks. Called ras el hanout, it’s practically a magic powder, giving everything it touches a seductive spiciness. If you have a commercial blend or homemade ras el hanout on hand, you can use
Warm the ghee in a large, nonstick skillet over medium-high heat, 2 minutes. While it heats, make the spice blend by combining all the spices in a small bowl. Rub the steaks with the spice blend, and place them in the skillet. Cook undisturbed for 5 minutes, then flip and cook for another 3 minutes. Cover the skillet, reduce the heat to medium low, and cook 5–10 minutes for medium doneness.
While the steak cooks, place the ghee and balsamic vinegar in a small saucepan over low heat. Dice the figs, chop the pistachios, and peel and crush the garlic, adding each to the saucepan as you go.
Wash and tear the lettuce into bite-sized pieces. Coarsely chop the cilantro. Thinly slice the red onion, cucumber, and bell pepper. Peel the orange and divide it into segments.
Divide the veggies and orange among individual serving plates. Slice the steak crosswise and place the slices on each bed of greens, then drizzle with the hot dressing.
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