Steaks and Salad
-Four 8 oz. portions beef hanger steak (or your favorite cut)
-8 cups arugula or baby spinach
-2 beefsteak tomatoes, sliced into 4 slices each
-2 sweet red onions, sliced into 4 slices each
-2 avocados, cut in half, seeded, cut in half again and peeled
-Extra virgin olive oil
-Sherry wine vinegar or balsamic vinegar
-1/2 lb. unsalted butter, room temperature
-4 Tablespoons Tabasco sauce
-1/2 lb. crumbled, cooked bacon
-4 Tablespoons sliced scallions
-1 1/2 teaspoons salt
Start a charcoal or wood fire. While your coals are getting ready, prepare your butter. Mix all ingredients and adjusting salt to taste. Leave out at room temperature. When your coals are ready, grill your red onions that have been drizzled with olive oil and seasoned with salt and pepper.
Remove and set aside.
Season steaks with salt and pepper and grill to desired doneness. Remove steaks from grill and allow to rest for 10 minutes before slicing.
While your steaks are resting, prepare your deconstructed guacamole by tossing your arugula in a large bowl with olive oil, choice of vinegar, salt and pepper (enough to just coat the leaves)
Divide arugula on 4 plates and top with red onion, tomato and sliced avocado.
Drizzle with additional olive oil and sprinkle with salt and pepper.
Slice steaks into bite size pieces on a bias and divide between plates.
Top with Tabasco butter.