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  • 1 Chateaubriand Roast
  • 1 tbsp. ancho powder
  • 1 tbsp. chili powder
  • 2 tbsp. coriander, ground
  • 1 tbsp. cumin, ground
  • 1 tbsp. sweet paprika
  • 1 tbsp. dried oregano
  • 1/4 tsp. cinnamon
  • 1 tsp. sugar
  • 1/4 cup oil
  • 1 tbsp. honey
  • 6 peaches, halved and pitted
  • 3 limes, sliced
  • 4 cups baby greens
  • 1 cp pecans, toasted
  • Source Customer Submission


Combine all of the spices with honey and olive oil. Rub the entire Chateaubriand Roast. Cover and marinate for one hour. Preheat the grill to a medium high heat. Brush the peaches with oil and place on the grill for five minutes. Turn the peaches over and grill for an additional 3 minutes. Place the lime slices on the grill and grill them for 2 minutes on each side.

Scrape any excess chili powder off of the steak. Rub the steak with oil and grill the steak for four minutes per side. Remove the steak and allow the steak to rest 5-10 minutes.

Slice the steak into thin Kansas City Strip Steaks against the grain.

Assemble the peaches and lime slices around the base of the plate followed by thin slices of steak. Toss the greens with olive oil and salt and pepper. Place the greens in a nice tight mound on top of the beef and serve.