Grilled Beef Summer Salad

Preparation 45 min
Cooking 8 min
Servings 2 to 3
Freezing I do not suggest

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Ingredients
Preparation
Comments

Salad? Beef? Grilled? Absolutely !!! Nothing better than a fresh meal for our hot and sunny summer days!

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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 !!!

Our sommeliers suggest

Casillero del Diablo Cabernet-Sauvignon

Central Valley, Chile

Casillero del Diablo Cabernet-Sauvignon is an aromatic, full-bodied red from Chile, and it's really there for the grilled strip loin in this salad. Its dark fruit holds up to the soy marinade, and the seared halloumi has a toasty side that matches it. Pour it slightly cool so it stays light next to the crunchy vegetables. A main-course salad for a July evening! See the product

Buse, 5.8%

Microbrasserie de Tadoussac

The chili sauce, paprika and sriracha dressing is fruity and hot; the rye red ale follows with its candied fruit and pepper. Its toasted grain goes after the grilled meat and cheese. A salad that tastes like barbecue deserves a beer that tastes like grill. 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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