Roast Beef Salad with Greens
Main Dishes • European
Description
This recipe was shared with us by John Smith, the chef at a local American restaurant.
Ingredients
- Marbled Beef ½ kg
- Spanish onions 5 oz
- Cilantro 0 oz
- Ground coriander 0 oz
- Mild Chili Spice 0 oz
- Safflower Oil 5 fl oz
- Soy Sauce 5 fl oz
- Ground Black Pepper 0 oz
- Honey 0 oz
- Meyer Lemon Juice 0 fl oz
- Table Mustard 0 oz
- Olive Oil 15 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Parsley 0 oz
- Dill 0 oz
- Basil 0 oz
- Thyme 0 oz
- Tarragon 0 oz
- Lime Juice 0 fl oz
- Mixed salad greens 5 oz
- Broccoli 0 oz
- Green Peas 0 oz
- Celery stalk 0 oz
Step-by-Step Guide
Step 1
Season the beef with pepper and sear it to medium rare. For the marinade, chop the red onion, cilantro (50 g), coriander, and chili pepper (10 g). Mix everything vigorously by hand to combine the juices of all the ingredients. Add sunflower oil, soy sauce, and cracked black pepper. Coat the hot meat with the marinade and let it sit for a day in a cool place.
Step 2
For the dressing, combine honey, lemon juice (30 ml), mustard, olive oil (150 ml), salt, and pepper to taste in a jar with a lid. Then, shake vigorously in the same jar until emulsified.
Step 3
Prepare the chimichurri sauce. Blend parsley, cilantro (15 g), dill, basil, thyme, tarragon, chili pepper (5 g), lime juice, lemon juice (30 ml), and olive oil (250 ml) until you achieve a uniform consistency. Season with salt and pepper to taste.
Step 4
Combine all the vegetables with the dressing (40 ml) and arrange them on a plate.
Step 5
Slice the cooked roast beef (100 g) into thin slices. Arrange it on top of the vegetables. Garnish the dish with onions from the marinade. Drizzle with chimichurri sauce (35 ml).
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