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