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    Grilled Beef Summer Salad

    cadran
    Preparation :45 min Cooking :8 min
    couteau
    Difficulty :easy
    chapeau-chef
    Servings :2 to 3

    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!

    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 Sriraha
    • 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

    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 !!!
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    Our wine stewards suggest

    +- 25$

    Charles & Charles Post No. 35

    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 !

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    fermer la fiche

    Grilled Beef Summer Salad

    • Preparation : 45 min
    • Cooking : 8 min
    • Servings : 2 to 3

    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 Sriraha
    • 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

    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 !!!

    Innkeeper, drinks!

    +- 25$

    Charles & Charles Post No. 35

    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 !

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