Bbq Rainbow Beef Salad Food

BBQ RAINBOW BEEF SALAD

BBQ rainbow beef salad image

The steak in this light salad is cooked on the barbecue, giving it a true taste of summer. It works brilliantly with our Asian-inspired dressing

Provided by Esther Clark

Time 26m

Number Of Ingredients 14

Ingredients

2 x 250g sirloin sirloin steaks , fat trimmed
thumb-sized piece ginger , finely grated
1 garlic clove , finely grated
2 limes , juiced
2 tbsp sesame oil
1 tbsp low-salt soy sauce
3 red bird's eye chillies , 2 finely chopped, 1 finely sliced
4 Little Gem lettuces
12 radishes , thinly sliced
3 carrots , peeled and finely sliced
½ cucumber , cut into ribbons using a peeler
3 spring onions , finely sliced
1 large ripe avocado , sliced
½ tbsp mixed sesame seeds

Steps:

Remove the steak from the fridge 1 hr before you're ready to cook to bring it up to room temperature. Just before cooking, make the salad dressing by whisking together the ginger, garlic, lime juice, oil, soy and chopped chillies in a bowl.
Put the steaks on the barbecue and cook on one side for 3 mins, then turn and cook for 3 mins on the other side for medium rare. Alternatively, fry your steaks in a frying pan or griddle pan for 3 mins each side. After cooking, cover and rest the meat for 5 mins.
Arrange the lettuce leaves, radishes, carrot, cucumber, spring onion and avocado on a sharing plate. Slice the steak against the grain into thin slices and lay on top of the salad. Drizzle over any resting juices and the dressing. Garnish with the sesame seeds and the sliced red chilli.

Nutrition Facts : Calories 281 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.4 milligram of sodium

BBQ POTATO SALAD

BBQ Potato Salad image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 pounds baby Yukon gold potatoes
2 tablespoons kosher salt
8 slices thick-cut bacon
1/2 cup red wine vinegar
1 to 2 tablespoons honey
1 teaspoon red chile flakes
1 teaspoon dried dill
1 small red onion, thinly sliced
3/4 cup mayonnaise
1/4 cup BBQ sauce
2 tablespoons whole-grain mustard
1 to 2 tablespoons apple cider vinegar
1 teaspoon freshly ground black pepper
3 dashes Worcestershire sauce
1 pinch of kosher salt
1/2 cup fresh parsley leaves

Steps:

For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
Fry the bacon in large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces and reserve.
For the quick-pickled onion: Combine the red wine vinegar, honey, chile flakes and dill in a small bowl and whisk until the honey is completely dissolved. Add 1/2 cup water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to a container with an airtight lid. The quick-pickled onions can be stored in the refrigerator for up to 7 days.
For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined.
Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon and half the chopped parsley and toss. To serve, garnish with the remaining parsley, bacon and pickled red onions.

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