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Grilled Beef Salad

Grilled Beef Salad recipe image
This Mediterranean salad features Lb. grilled beef tenderloin, F. Sear steak on high for 4 minutes per side, then turn down to, Whole romaine leaves on each plate. Divide the green beans. 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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 224.5
Dietary: Gluten-free
Description
This Mediterranean salad features Lb. grilled beef tenderloin, F. Sear steak on high for 4 minutes per side, then turn down to, Whole romaine leaves on each plate. Divide the green beans. 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
  • 4 Lb. grilled beef tenderloin
  • F. Sear steak on high for 4 minutes per side, then turn down to
  • Whole romaine leaves on each plate. Divide the green beans
Directions
  1. 1
    When you purchase your steak tenderloins, look for meat that was raised and processed closest to your home.
  2. 2
    This cuts down on the environmental impact of transportation and allows you to ask meat managers and farmers more questions directly.
  3. 3
    Many meats are sold at farmers&# 226;ÂÂ markets, and many farmers make weekly home deliveries.
  4. 4
    For further information, consult .org or go to .org (a Consumer Reports website).
  5. 5
    You will find a Meat, Dairy, and Eggs Buying Guide within the âÂÂGreen Shoppingâ heading and the âÂÂFoodâ subheading.
  6. 6
    PREPARE THE TOMATOES AND ROMAINE Wash and thoroughly dry the romaine lettuce.
  7. 7
    Use the crisp inner leaves.
  8. 8
    Wash the tomatoes and cut into 4 round slices.
  9. 9
    Cut the slices into uniform halves, and sprinkle with salt and pepper.
  10. 10
    GRILL STEAKS
  11. 11
    Remove steaks from the refrigerator 20 minutes before grilling so that they are closer to room temperature.
  12. 12
    Rub each side with olive oil, sea salt, and pepper.
  13. 13
    Preheat the
  14. 14
    grill to 500- medium and
  15. 15
    grill 4 minutes per side until thermometer reads 150F for âÂÂmediumâ (slightly pink inside).
  16. 16
    Flip steaks with tongs instead of a fork to prevent loss of valuable juices.
  17. 17
    When the steaks have cooled, use a very sharp knife to cut the meat into 1/4-in.
  18. 18
    julienned slices.
  19. 19
    Set aside in a cool place until ready to assemble the salad.
  20. 20
    ASSEMBLE THE SALAD Choose 8 dinner-sized plates, and
  21. 21
    arrange evenly, arranging them on top of the romaine.
  22. 22
    Fan 4 tomato slices on the romaine, and
  23. 23
    divide the steak between the plates (approximately 1/2 tenderloin per person, 5-6 thin slices).
  24. 24
    Place the Texas toast croutons on top of the steak and, just before serving, drizzle with the Creamy Cowboy Ranch Dressing.
  25. 25
    Serve extra dressing in a little pitcher with a spoon and enjoy

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 224.5kcal
% Daily Value *
Total Fat 7.1g11%
Saturated Fat 2.7g14%
Cholesterol 94.5mg32%
Sodium 76.5mg4%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.7g3%
Sugars 0.8g
Protein 33.7g68%

* 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: beans, beef, divide, down, green, grilled, grilling, high, leaves, mediterranean, minutes, plate, romaine, salad, sear, side, steak, tenderloin, then, title
Read it online: https://www.chefs-mate.com/recipe/grilled-beef-salad-8/