BBQ , Meat , Main dishes , Salads & bowls

Grilled Beef Summer Salad

Grilled Beef Summer Salad
  • Preparation 45 min
  • Cooking 8 min
  • Servings 2 to 3
  • Freezing I do not suggest
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Grilled Beef Summer Salad

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Salad? Beef? Grilled? Absolutely !!! Nothing better than a fresh meal for our hot and sunny summer days! With this divine meal, I suggest the Charles & Charles Post No. 35 from Washington State!

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To help you make this recipe

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Ingredients for the marinade

  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 2 large garlic cloves, finely chopped
  • 500 g beef strip loin
  • Salt and pepper from the mill

Ingredients for the dressing

  • 3 tablespoons mayonnaise
  • 3 tablespoons tablespoon of milk
  • 3 teaspoons sweet chili sauce
  • 1/2 teaspoon Sriracha
  • 1/2 teaspoon sweet smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper from the mill

Ingredients for the salad

  • 160 g haloumi cheese
  • Olive oil
  • 1 head of Mirabel frisée lettuce, roughly chopped
  • 3 Lebanese cucumbers, diced
  • 1/2 red pepper, diced
  • 1/4 cup red onion, thinly sliced
  • 1 red apple, diced
  • 1/4 cup unsalted cashews, coarsely chopped

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Preparation

  • In a large bowl, combine the soy sauce, olive oil, sesame oil and garlic cloves, then season with salt and pepper. Mix.
  • Place the steaks in an airtight dish, pour in the marinade and close the dish. Stir like a ninja and set aside in the fridge for 1 hour. Take out of the fridge 30 minutes before cooking.
  • In a bowl, put the ingredients for the dressing, season with salt and pepper and mix. Reserve in the fridge.
  • In a small non-stick skillet heated over medium-low heat, place the haloumi cheese and drizzle with olive oil. Rub into the bottom of the pan, cook, 4 to 5 minutes per side, until golden brown. The goal is for the cheese to warm up gently without browning too quickly. Dice and put in a large bowl. Add the rest of the salad ingredients and set aside.
  • Preheat the BBQ to maximum power and reduce to medium power. Oil the grills.
  • Drain the steaks and place on the fire. Cook for 2 minutes and give a 45-degree rotation. Continue cooking for 2 minutes.
  • Flip the steaks and repeat. Cooking 2 minutes, rotating 45 degrees and cooking 2 minutes. At this point, depending on the thickness of your steaks, the doneness should be medium rare. Place on a plate, cover tightly with foil and let stand for 5 minutes. Remove the fat, slice thinly and add to the salad. Pour in the desired amount of vinaigrette, season with salt and pepper and mix. Enjoy your meal !!!
Grilled Beef Summer Salad
Our sommeliers suggest
Charles & Charles Post No. 35
Microbrasserie de Tadoussac
You can expect it to offer plum, ripe black fruit, classic Cabernet cassis, herbs, smoke and chocolate, in a velvety-smooth package. A great wine for grilled burgers or steak !
Buse, 5.8%
Microbrasserie de Tadoussac
Red Ale de rye, the nozzle will offer you notes of toasted cereals, cookie as well as spicy and fruity aromas reminiscent of flavors of candied fruit and dried fruit. The slightly fruity flavors of the beers will join the flavors of the vinaigrette, particularly of the Chile sauce, the paprika and the Sriracha. The grilled aromas will be found in the flavors of grilled meat and cheese. The pepper notes brought not the rye will likely complain with the meat. See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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