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Category: Salads - Meat
Prep Time: Cook Time: Total Time:
1/4 cup dry red wine
1/4 cup sherry vinegar
Kosher or sea salt
Cracked black pepper
1/3 cup plus 1 tsp extra virgin olive oil
2 tbsp chopped garlic
1/2 lb bottom round, about 1 1/2 inches thick
1 cup waxy potato, cut into 1/2 to 1-inch chunks
1 cup halved small cherry or grape tomatoes
1/4 lb firm blue cheese, such as Maytag Blue, cut into 1/2 to 1-inch chunks
4 cups young arugula or spinach leaves
1 cup chunky garlic croutons, homemade or store-bought
Quick Pickled Red Onions (recipe follows)
In a large measuring cup, combine the wine, Sherry vinegar, 1 tsp salt and 2 tsp pepper, whisking to dissolve the salt. Whisk in the 1/3 cup olive oil until emulsified. Set aside 1/4 cup of this mixture, then pour the remainder over the beef in a glass container or zip-top plastic bag.
Add the chopped garlic and refrigerate, allowing the meat to marinate at least one hour.
Pour the reserved red wine mixture into a large salad bowl.
Boil the potato cubes in salted water until just tender. Drain the potatoes and while they are still warm, add them to the salad bowl and toss with the dressing.
Remove the meat from the marinade and allow it to come to room temperature before searing. Discard the marinade.
Preheat the oven to 350. Add a teaspoon of oil to an iron skillet, using a small basting brush to distribute evenly, and heat over medium heat until the oil is almost smoking.
Pat the meat completely dry with paper towels, add to the hot pan and sear until it is well browned on all sides (1-2 minutes per side), then transfer the skillet to the oven. Allow the meat to cook 6-8 minutes, turning it halfway through, until the internal temperature reaches 130-135 degrees for medium rare.
Remove the beef from the skillet, place on a plate and tent loosely with foil, allowing it to rest for 10 minutes. Chop the beef into 1/2 to 1-inch chunks and add to the salad bowl.
Add the tomatoes, blue cheese, greens and croutons and toss gently to combine. Serve in deep bowls, scattering pickled onions over the top and grinding on additional black pepper at the table.
Quick Pickled Red Onions
1 tsp kosher or pickling salt
1 tsp juniper berries
1/4 cup Sherry vinegar
1/4 cup water
1/2 cup small, young red onion or shallots, peeled and sliced into thin rings
Combine salt, juniper berries and Sherry vinegar in a small bowl, whisking to dissolve the salt. Add the water and the sliced onions and let sit at room temperature for one hour.
Use right away, or store in their brine in the refrigerator. These stay good for at least a few days, and are great on salads, sandwiches and burgers or as an accompaniment to grilled meats.
Serves 4
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BEEF CHOPPED SALAD
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Category: Salads - Meat
Prep Time: Cook Time: Total Time:
1/4 cup dry red wine
1/4 cup sherry vinegar
Kosher or sea salt
Cracked black pepper
1/3 cup plus 1 tsp extra virgin olive oil
2 tbsp chopped garlic
1/2 lb bottom round, about 1 1/2 inches thick
1 cup waxy potato, cut into 1/2 to 1-inch chunks
1 cup halved small cherry or grape tomatoes
1/4 lb firm blue cheese, such as Maytag Blue, cut into 1/2 to 1-inch chunks
4 cups young arugula or spinach leaves
1 cup chunky garlic croutons, homemade or store-bought
Quick Pickled Red Onions (recipe follows)
In a large measuring cup, combine the wine, Sherry vinegar, 1 tsp salt and 2 tsp pepper, whisking to dissolve the salt. Whisk in the 1/3 cup olive oil until emulsified. Set aside 1/4 cup of this mixture, then pour the remainder over the beef in a glass container or zip-top plastic bag.
Add the chopped garlic and refrigerate, allowing the meat to marinate at least one hour.
Pour the reserved red wine mixture into a large salad bowl.
Boil the potato cubes in salted water until just tender. Drain the potatoes and while they are still warm, add them to the salad bowl and toss with the dressing.
Remove the meat from the marinade and allow it to come to room temperature before searing. Discard the marinade.
Preheat the oven to 350. Add a teaspoon of oil to an iron skillet, using a small basting brush to distribute evenly, and heat over medium heat until the oil is almost smoking.
Pat the meat completely dry with paper towels, add to the hot pan and sear until it is well browned on all sides (1-2 minutes per side), then transfer the skillet to the oven. Allow the meat to cook 6-8 minutes, turning it halfway through, until the internal temperature reaches 130-135 degrees for medium rare.
Remove the beef from the skillet, place on a plate and tent loosely with foil, allowing it to rest for 10 minutes. Chop the beef into 1/2 to 1-inch chunks and add to the salad bowl.
Add the tomatoes, blue cheese, greens and croutons and toss gently to combine. Serve in deep bowls, scattering pickled onions over the top and grinding on additional black pepper at the table.
Quick Pickled Red Onions
1 tsp kosher or pickling salt
1 tsp juniper berries
1/4 cup Sherry vinegar
1/4 cup water
1/2 cup small, young red onion or shallots, peeled and sliced into thin rings
Combine salt, juniper berries and Sherry vinegar in a small bowl, whisking to dissolve the salt. Add the water and the sliced onions and let sit at room temperature for one hour.
Use right away, or store in their brine in the refrigerator. These stay good for at least a few days, and are great on salads, sandwiches and burgers or as an accompaniment to grilled meats.
Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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