Ranger with Roast Beef
Salads • American
Description
Ranger with Roast Beef
Ingredients
- Beef 5 oz
- Ground Black Pepper 0 oz
- Salt 0 oz
- Dijon Mustard 0 oz
- Arugula 0 oz
- Romaine lettuce 0 oz
- Sweet Red Onion 0 oz
- Marinated cherries 0 oz
- Celery stalk 0 oz
- Grated Pecorino Pepato Cheese 0 oz
- Mayonnaise 0 oz
- Olive Oil 0 fl oz
- Balsamic Vinegar 0 fl oz
Step-by-Step Guide
Step 1
Marinate the beef for 15 minutes with some mustard, salt, freshly ground pepper, and olive oil (tenderloin is best for this recipe).
Step 2
Grill the beef (a skillet will also work) to medium doneness, then slice against the grain into pieces 5–10 mm thick.
Step 3
Wash and dry all the vegetables and leaves. Remove the roots from the salads, tear the romaine. Peel and slice the onion into strips. Peel and slice the celery. Cut the cherry tomatoes in half. Mix everything together.
Step 4
For the dressing, combine mayonnaise, vinegar, mustard, and freshly ground pepper.
Step 5
Dress the salad with the sauce and plate it, topping with the hot roast beef, garnishing with slices of Grana Padano cheese and a sprig of celery.
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