Ingredients:

• Four 6 oz. Skirt steaks
• 1/2 cup CATTLEMEN'S® Texas Smoky Barbecue Sauce
• 1 oz. Sesame oil
• 1 oz. Honey
• 1 tbsp. Cinnamon, ground
• 2 each Golden beets
• 2 tsp. Kosher salt
• 2 tsp. FRANK'S® REDHOT® Cayenne Pepper Sauce
• To taste Extra-virgin olive oil
• To taste Kosher salt
• To taste Cracked black pepper
• 2 each Yukon Gold potatoes
• 12 oz. Haricots verts
• 1 gallon Water
• 1 cup Kosher salt
• 8 oz. Goat cheese
• 1 cup All-purpose flour
• 1 cup Panko bread crumbs
• 2 each Eggs, beaten lightly with 2 Tbsp. olive oil and 2 Tbsp. CATTLEMEN'S® Carolina Tangy Gold Barbecue Sauce
• 1 head Bibb lettuce
• 1 head Romaine lettuce
• 1 head Belgian endive
• BBQ Dressing
• 2 oz. CATTLEMEN'S® Texas Smoky Barbecue Sauce
• 2 oz. Rice wine vinegar
• 2 oz. Apple juice

Directions:

• 1. Remove all fat and sinew from skirt steaks. Combine barbecue sauce and cinnamon. Gently rub into both sides of meat and reserve for service.
• 2. Mix all ingredients until well blended; reserve.
• 3. At time of service, grill the steak to the desired temperature and place on a wire rack to rest for at least 10 minutes. While the meat is resting, deep-fry the goat cheese until golden brown. Drain on paper towels and sprinkle lightly with kosher salt. Combine the salad greens in a medium bowl; toss with dressing and season with kosher salt and pepper to taste. Divide the salad evenly among 4 salad plates. Alternately arrange the beet and potato slices in a half-moon shape to one side of the salad greens. Place equal portions of the haricots verts in a small bundle at the top of the beets and potatoes. Slice the steak into 5 pieces and place on top of the salad. Garnish each salad with 2 pieces of fried goat cheese. Serve immediately.
• 4. Remove all fat and sinew from skirt steaks. Combine barbecue sauce and cinnamon. Gently rub into both sides of meat and reserve for service.
• 5. Place the beets in a medium saucepan and cover with cold water. Add 2 tsp. kosher salt and bring to a simmer over medium heat. Allow the beets to cook until a knife can be inserted and removed easily. Place cooked beets in an ice bath to stop the cooking process; let cool.
• 6. Use a small knife to remove the skin from the beets. Slice them into 16 even slices, about 1/8-inch thick. Place in bowl. Toss lightly with Frank's RedHot Sauce, olive oil, kosher salt and pepper. Reserve for service.
• 7. Cook the potatoes in the same way as the beets, but do not peel them. Cut the cooked and cooled potatoes into 16 slices. Marinate as for the beets and reserve for service.
• 8. Bring water and 1 cup kosher salt to a boil over high heat. Meanwhile, trim both ends of the haricots verts using a small knife. Add the haricots verts to the boiling water and cook until al dente. Plunge the beans into an ice bath to stop the cooking process. Drain, then marinate the beans with olive oil, kosher salt and black pepper. Reserve for service.
• 9. Cut the goat cheese into 8 equal portions. Toss the cheese with the flour; shake off excess. Place floured cheese into the beaten egg mixture. Remove from the egg and toss with breadcrumbs to coat evenly. Remove from breadcrumbs and reserve for service.
• 10. Remove the brown leaves from the Bibb lettuce and the romaine. Trim the bottoms and cut into medium-size pieces. Wash in very cold water; dry using a salad spinner. Trim the bottom end of the Belgian endive and remove 8 leaves. Cut leaves into 1-inch pieces. Reserve all for service.
• 11. Mix all ingredients until well blended; reserve.