Warm Beef Salad Food

WARM BEEF TRI-TIP SALAD

Steps:

• In a medium bowl, combine the beef, soy sauce, chile flakes, garlic and 1 tablespoon minced shallots. Marinate for 1 hour at room temperature.
• Preheat the oven to 375 degrees F. Put a baking sheet in the hot oven 30 minutes prior to using.
• When the baking sheet is hot, carefully remove it and place it on your stove top. Drizzle some olive oil on the baking sheet and toss with the beef and 1 cup sliced shallots. Return it to the oven and roast until the meat is medium rare, about 8 minutes.
• Season the spinach and radicchio with olive oil, salt and pepper and spread on a serving platter in a single layer. Place the beef and caramelized shallots on and around the leaves.
• Add the red wine vinegar to the baking sheet and scrape off the bits from the bottom. Add the extra-virgin olive oil and whisk the liquids together. Drizzle the salad with the vinaigrette and top with the blue cheese and Pecorino Romano.

SPICED CRISPY BEEF SALAD WITH NOODLES & CRUNCHY VEG

Steps:

• Tip the noodles into a bowl, cover with boiling water and leave to soak for 5 minutes, stirring occasionally. Pick the herb leaves and add the stalks to the noodles.
• When the noodles are tender, discard the herb stalks and drain in a sieve. Refresh under cold water, then toss in a little extra virgin olive oil.
• Peel and finely slice the garlic, peel and finely chop the ginger, and deseed and finely slice the chilli. Trim and finely chop the spring onions.
• Scrub, trim, then speed-peel the carrot into long ribbons. Halve the cucumber lengthways, scoop out the seeds and finely slice into half moons.
• Trim and separate the gem lettuce leaves, then divide between your plates.
• Heat 1 tablespoon of olive oil in a frying pan over a medium-high heat. Add the beef, then stir-fry for 8 to 10 minutes, or until crispy, breaking it up with the back of a spoon as you go. Add the garlic and half the ginger for the last few minutes.
• Mix the soy sauce, 2 tablespoons of extra virgin olive oil and half the lime juice together to make a dressing.
• Tip the noodles into a large bowl, then toss together with the carrot, cucumber, remaining ginger, most of the spring onion and two-thirds of the dressing, and drop in little piles onto the lettuce leaves.
• When the beef is crispy, add the sesame seeds and honey and cook for 1 minute, then scatter over the plates.
• Tear up the herb leaves, then sprinkle over the salad along with the remaining spring onion and the sliced chilli. Drizzle over the remaining dressing and serve with lime wedges for squeezing over.

WARM BEEF SALAD

Steps:

• flatten your steak if it is a thick one, and sprinkle with cracked pepper.
• cook till rare or medium, place on board to rest for 5 minutes.
• combine salad greens in a bowl.
• combine dressing ingredients in a small microwave safe container.
• microwave till honey is liquid, mix well.
• slice your steak thinly, and put on top of the greens, pour over the dressing and toss lightly.
• enjoy!

WARM BEEF SALAD

Steps:

• Mix steak sauce and dressing. Pour 1/2 cup over meat in shallow dish; sir to evenly coat meat. Refrigerate 2 hours to marinate.
• Remove meat from marinade; discard marinade. Stir-fry meat in hot oil in large skillet on medium-high heat 2 min. Add peppers and onions; stir-fry 2 min. Add remaining steak sauce mixture; bring to boil, stirring frequently. Simmer on low heat until meat is done and peppers are crisp-tender.
• Place greens on 4 plates; top with meat mixture and parsley.

THAI BEEF SALAD

Steps:

• Mix all the dressing ingredients, stirring until the sugar has dissolved. In a large bowl, toss the cucumber and mooli with half the dressing.
• Rub the steak with the oil and season on both sides. Heat a frying pan until it is searing hot. Fry the steak for 2-3 mins each side for medium rare. Transfer to a plate to rest.
• To assemble the salad, pile the vegetables onto plates and mix with the beansprouts and coriander. Top with the steak and remaining dressing.