Grilled Beef Payard Recipe

Serves 6

18 (2 oz.) slices Certified Angus Beef ® shoulder clod heart, trimmed and pounded thin
1 1/2 cups Herb Oil Mix (recipe below)
1/2 lb. arugula, stemmed, washed and dried
30 each fresh orange segments
18 each balsamic chipollini onions, canned
1 fl. oz. white truffle oil
4 fl. oz. aged balsamic vinegar
Salt and freshly ground pepper to taste
2 oz. shaved pecorini cheese

Preparation:

Marinate beef in oil for one or two minutes. Grill over charcoal or wood-fired grill to medium rare.

Mix arugula, orange segments and balsamic chipollini onions with white truffle oil and 2 fl. oz. aged balsamic vinegar. Season with salt and pepper.

Place three pieces of grilled beef on a 12" plate. Place arugula salad on top and garnish salad with cheese just before serving. Drizzle remaining balsamic vinegar on meat.

Herb Oil Mix

1 cup olive oil, 80/20 blend
2 Tablespoons chopped fresh thyme
2 Tablespoons minced garlic
1 Tablespoon chopped fresh rosemary
2 Tablespoons. Worcestershire sauce
1 Tablespoon cajun poultry seasoning

Preparation:

Mix all ingredients in a bowl . Yields 1 1/2 cups.