Beef with Tomatoes, Basil Oil, and Celery Leaves
Salads • European
Description
For this salad, it's best to use a ribeye steak — with marbling: this meat is juicier and more flavorful after cooking than regular lean fillet.
Ingredients
- Steaks 5 oz
- Tomatoes 10 oz
- Spanish onions ½ heads
- Fresh basil leaves 0 oz
- Scallions 0 oz
- Oranges 1 piece
- Celery salt 0 oz
- Olive Oil 0 fl oz
- Salt to taste
- Vegetable Oil 0 fl oz
- Ground Black Pepper to taste
- Sugar to taste
Step-by-Step Guide
Step 1
Make crosswise cuts on the tomatoes, blanch them in boiling water, and remove the skin. Cut them into quarters, removing the insides — the seeds and pulp. Slice the quarters into thin noodles.
Step 2
Finely chop the basil and mix it with olive oil, orange juice, salt, and pepper. Pour this sauce over the tomatoes, toss to combine, and let it sit in the refrigerator for ten minutes to infuse.
Step 3
Heat a skillet with vegetable oil and sear the beef steak, which has been lightly salted and peppered (it's better to use coarsely ground black pepper as it doesn't burn as quickly). A piece of meat about two centimeters thick should be seared for three minutes on one side and two minutes on the other, after which transfer it to an oven preheated to 355°F for three minutes to finish cooking.
Step 4
Slice the cooked meat into thin pieces. Take the tomatoes out of the refrigerator, place them on top of the meat, and sprinkle with finely chopped green onions and celery leaves.
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