Spicy Citrus Char Grilled Beef Salad Food

SPICY CITRUS SALAD

Steps:

• In a small bowl, whisk together the first five ingredients. Stir in the oranges, parley and olives. Cover and refrigerate for 1 hour., Just before serving, place greens in a salad bowl. Spoon dressing over top and toss to coat.

SPICY THAI BEEF SALAD RECIPE

Steps:

• Season beef with a pinch of salt and pepper, sprinkled evenly across beef.
• Heat a large skillet or wok on high heat.
• Add oil and swirl around pan until shimmery.
• Add beef to pan and cook until well browned, stirring often to prevent burning; about 5-8 minutes.
• Remove beef from pan and set aside.
• In a small bowl, combine fish sauce, oil, lime juice, sugar, and bell pepper and mix well until combined and sugar is dissolved.
• In a large bowl, add beef, herbs, and vegetables and drizzle sauce over.
• Toss well and chill, covered, for at least 1 hour and up to overnight.
• Add lettuce to a bowl and toss beef and vegetables over the top.

GRILLED THAI BEEF SALAD

Steps:

• Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
• Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
• Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

GRILLED BEET & CHARRED CITRUS SALAD

Steps:

• Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Grill whole, unpeeled beets, covered, turning every 10 minutes, until tender and a skewer or cake tester can easily slide into the center, 40-50 minutes. Transfer to a large bowl and cover tightly with plastic wrap and let steam for 30 minutes. Using a paper towel, rub beet to remove skin (it should slip off easily, wear gloves to avoid staining your hands). Trim root end and cut beets into wedges.
• Meanwhile, grill oranges and lemons, turning once, until fruit is caramelized and peel is charred, 8 to 10 minutes.
• Toss beets with a squeeze of the grilled citrus, a drizzle of olive oil, some flaky sea salt, and freshly ground black pepper. Top with mint, chives and toasted sesame seeds.

SPICY BEEF SALAD

Steps:

• Prepare grill and cook beef strips 4 to 6 minutes for medium rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices.
• In another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold.

SPICY MONGOLIAN BEEF SALAD

Steps:

• For dressing, whisk together first 7 ingredients., Mix first 5 beef ingredients; toss with beef strips. In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat; stir-fry beef mixture until browned, 2-3 minutes. Remove from pan., Combine salad ingredients; divide among 4 plates. Top with beef. Drizzle with dressing.

SPICY CITRUS CHAR-GRILLED BEEF SALAD

Steps:

• 1. Place beef in large bowl with garlic, juice, sauce, chilli and vinegar; toss to coat beef in mixture. Cover; refrigerate 3 hours or overnight
• 2. Cook beef on heated oiled grill plate (or grill or barbecue) until browned both sides and cooked as desired. Cover; stand 10 minutes before slicing thinly.
• 3. Meanwhile, cook asparagus on heated oiled grill plate (or grill or barbecue) until browned lightly and just tender; cut each spear into thirds.
• 4. Make orange dressing.
• 5. Segment orange over large bowl. Add beef, asparagus, dressing & remaining ingredients; toss gently to combine.
• 6. ORANGE DRESSING Place ingredients in screw-top jar. Screw lid tightly onto jar & shake well.