Grilled Beef Salad

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Servings: 4 servings Difficulty: Advanced
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Indian-style fresh and vibrant salad that brings home-style flavor to your table
Grilled Beef Salad recipe image

This Indian salad features F. Sear the pork on direct high heat for 2-4 minutes per, F for &# 226;ÂÂmediumâ (slightly pink inside for perfectly grilled pork) .. It delivers hearty, protein-packed satisfaction. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Grilled Beef Salad recipe image
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Grilled Beef Salad

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 60.5

Description

This Indian salad features F. Sear the pork on direct high heat for 2-4 minutes per, F for &# 226;ÂÂmediumâ (slightly pink inside for perfectly grilled pork) .. It delivers hearty, protein-packed satisfaction. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Grilled Pork Tenderloin Medallions on Spring Greens with Rosemary and Rhubarb Vinaigrette IT WOULDNâÂÂT BE SPRING without savoring the taste of some garden-grown rhubarb.
  2. This is a hearty salad with great contrasting
  3. PREPARE THE VINAIGRETTE Put balsamic vinegar, honey, mustard, rhubarb, onion, rosemary, sea salt, and pepper into a small blender.
  4. Blend ingredients together until smooth, and pour into a glass bowl.
  5. Slowly whisk in the oil (be careful not to whisk too much) until smooth and emulsified.
  6. Put half the vinaigrette in a bowl for the pork marinade.
  7. Pour the rest into a small glass jar.
  8. Cover and keep cool until ready to serve salad.
  9. PREPARE THE PORK
  10. Place the pork tenderloins in a bowl with reserved vinaigrette, making sure to
  11. cover all the meat with the Rosemary and Rhubarb Vinaigrette.
  12. Marinate for 1 hour in the refrigerator.
  13. To preheat the grill, set all grill burners on high heat, and close the lid.
  14. Heat for 10 minutes or until thermometer registers side, then turn
  15. grill down to medium, and with the lid down,
  16. grill tenderloin for 5-6 minutes per side or until meat thermometer reads
  17. Let the meat
  18. cool , and
  19. cut into 1/2-in.
  20. medallions.
  21. Keep refrigerated until ready to assemble salad.
  22. PREPARE THE PRODUCE Wash and dry spring greens, rosemary sprigs, 6-in.
  23. stalk of fresh rhubarb, and green onions.
  24. Zest the rhubarb in long, curly ribbons.
  25. Cut roots off of onions and
  26. slice each onion in half the long way from the white bulb on the bottom to green top.
  27. Set aside.
  28. ASSEMBLE THE SALAD
  29. Divide and
  30. arrange spring greens on dinner plates,
  31. sprinkle with grated cheese,
  32. arrange 2-3 medallions of pork on the greens,
  33. place onions on the side of greens, and decorate with sprigs of rosemary and rhubarb ribbon.
  34. Sprinkle with roasted nuts, and, just before serving, drizzle Rosemary and Rhubarb Vinaigrette over each salad

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 60.5kcal
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 1.2g6%
Cholesterol 20.0mg7%
Sodium 15.5mg1%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, blending, direct, grilled, grilling, heat, high, indian, inside, medium, minutes, perfectly, pink, pork, roasting, salad, sear, slightly, title
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