Recipe: Oklahoma Centennial Beef Tenderloin Haystack Salad

OKLAHOMA CENTENNIAL BEEF TENDERLOIN HAYSTACK SALAD

1/2 butternut squash, parboiled, julienned to make 1 cup
1/4 cup julienned yellow bell pepper
1/4 cup julienned jicama
1/4 cup julienned Daikon radish
1/4 cup seeded, julienned cucumber
12 ounces beef tenderloin steaks, cut 1 inch thick
Salt and pepper (to taste)
1/2 cup salad dressing, your choice, optional
1/2 cup canned French-fried onions
1 teaspoon crushed red pepper flakes (optional)

Peel and seed squash and cut in 3x3-inch chunks; drop into boiling water and cook 10-15 minutes. Pour squash from the boiling water immediately into a dish of ice water.

Julienne bell pepper, jicama, radish, cucumber and squash. Toss vegetables with whatever type of salad dressing preferred (optional).

Preheat grill to high. Season steaks as desired with salt and pepper. Grill steaks 4-5 minutes per side, to an internal temperature of 130-135 degrees F. Remove steaks from grill and cover to let rest 20 minutes.

TO SERVE:
Slice beef into about 8 slices. On 4 plates, stack equal amounts of the salad. Place 2 slices of beef on each plate. Top with the onions and sprinkle with crushed red pepper if desired.

Makes 4 servings
Source: Kimberly Stipe, Bethany,First place, 2007 Oklahoma Beef Cook-Off