Roast beef salad with green leaves
Roast beef salad with green leaves
Course: European Kitchen, Main Food RecipesServings
1
servingsPrep time
20
minutesCooking time
40
minutesCalories
470
kcalIngredients
Marble beef ½ kg
Red onion 200 g
Cilantro 65 g
Ground coriander 10 g
Chilli 15 g
Sunflower oil 200 ml
Soy sauce 100 ml
Crushed black pepper 5 g
Honey 30 g
Lemon juice 60 ml
Table mustard 15 g
Olive oil 400 ml
Salt to taste
Ground black pepper to taste
Parsley 15 g
Dill 10 g
Basil 10 g
Thyme 10 g
Tarhun 10 g
Lime juice 15 ml
Mix of lettuce leaves 80 g
Broccoli 50 g
Green pea 20 g
Celery stalk 20 g
Directions
- Sprinkle the beef with pepper and fry the rare medium until well done. For the marinade, chop the red onion, coriander (50 g), coriander and chilli pepper (10 g). Stir vigorously by hand so that the juices of all products combine. Add sunflower oil, soy sauce, and crushed black pepper. Cover hot meat with marinade and leave in a cool place for a day.
- For dressing, add honey, lemon juice (30 ml), mustard, olive oil (150 ml), salt and pepper in a glass with a lid. Then beat intensively in the same glass to an emulsion.
- Prepare the chimichurri sauce. Grind parsley, coriander (15 g), dill, basil, thyme, tarragon, chilli pepper (5 g), lime juice, lemon juice (30 ml), olive oil (250 ml) with a mixer until the consistency is as homogeneous as possible. Add salt and pepper to taste.
- Mix all the vegetables with dressing (40 ml) and put on a plate.
- Cut the finished roast beef (100 g) into thin slices. Put it on top of the vegetables. Decorate the dish with marinade onions. Drizzle with chimichurri sauce (35 ml).