Ingredients

• 1 tablespoon plus 1 1/2 teaspoons Cajun seasoning, divided
• 3 boneless beef top loin (strip) steaks, cut 3/4-inch thick (about 8 ounces each)
• 12 fresh figs, stems removed, cut into quarters
• 3 blood oranges
• 2 tablespoons extra-virgin olive oil
• 9 cups fresh baby spinach
• One 14 1/2-ounce can garbanzo beans, rinsed, drained
• 1/2 cup thinly sliced red onion
• 1/2 cup coarsely chopped pistachio nuts
• 1/2 cup crumbled Gorgonzola or other blue cheese

Instructions

1. Preheat oven to 350 degrees F.
2. Press 1 tablespoon Cajun seasoning evenly onto beef steaks. Cover and refrigerate.
3. Place figs, cut side up, on rimmed metal baking sheet. Bake in preheated oven for about 25 to 35 minutes or until very soft and starting to caramelize. Set aside.
4. Meanwhile, zest and squeeze juice from 1 orange. Combine 1/4 cup orange juice, orange peel, oil and 1 1/2 teaspoons Cajun seasoning in small bowl. Set aside. Peel and cut segments from remaining 2 oranges. Set aside.
5. Preheat charcoal grill to medium heat.
6. Place steaks on grill over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium-rare to medium doneness, turning occasionally.
7. Carve steaks into slices. Assemble salad by layering spinach, beans, onion, figs, orange segments and steak slices. Top with nuts and cheese. Drizzle with orange dressing.