Roast beef salad

Hearty, juicy and tasteful salad is prepared from salad greens, spinach, cherry tomatoes, red onions and sweet peppers. AT as a meat component in the salad goes thinly sliced across fiber fried beef steak top round. Fry it in advance on grill until light or medium rare, so that the meat remains tender and juicy, and then cover the whole salad with slices. Its highlight also will be an unusual dressing of blue cheese. His with rich tart taste, it harmoniously complements beef and juicy vegetables. Part of the dressing pour salad, and part serve nearby so everyone can add it to their liking. друзьями: Time: 1 hour. 40 min Complexity: easy Servings: 6-8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

Beef

• 1 top round steak (top of the rump) weighing 1 kg.
• 2 tbsp. l olive oil
• 1 tbsp. l mustard
• 4 cloves of garlic, crushed
• 2 sprigs of fresh thyme
• 1 tbsp. l coarse salt
• 2 tsp lemon pepper

Salad

• 1/4 Art. olive oil
• 1 tbsp. l mustard
• 1 tsp fresh thyme leaves
• Juice 1 Lemon
• 1-2 tbsp. l fat cream
• 150 gr. crumbled blue cheese
• 4 tbsp. spinach leaves
• 2 tbsp. torn romano lettuce
• 2 tbsp. torn lettuce
• 2 tbsp. cut cherry tomatoes in half
• 2 chopped green onions
• 1 red bell pepper, sliced in thin strips
• 1 small red onion, thinly sliced half rings

Recipes with similar ingredients: beef, whole grain mustard, garlic, thyme, lemon pepper, lemon, cream, blue cheese, spinach, romaine lettuce, salad mix, cherry tomatoes, green onions, sweet pepper, red onion

Recipe preparation:

1. Beef:

   Put the beef in a sealed ziplock plastic bag. Combine olive oil, mustard, garlic in a small bowl and thyme. Pour the meat with marinade, seal the bag and place in refrigerator for at least 20 minutes or overnight. Take the meat out refrigerator about 30 minutes before cooking.

2. Heat a grill pan over moderate heat. Dry meat with paper towels and sprinkle with plenty of salt and lemon pepper. Fry the meat for about 4 minutes on each side until the desired degree of frying. Cover and set aside on 15-20 minutes before serving.

3. Salad:

   In a jar, mix olive oil, mustard, thyme leaves, lemon juice and a pinch of salt and black pepper. Add 1-2 tbsp. l fatty cream and shake. Add 2 tbsp. l crumbled blue cheese and shake again. Set aside while cooking salad and chop meat.

4. Put spinach and lettuce in a large bowl. Add tomatoes, green onions, sweet peppers and red onions. Lightly salt and pepper. Mix with a little dressing. Add the remaining crumbled blue cheese (approximately 2/3 st.) and mix again.
5. Thinly chop the beef across the fibers before serving. Lay out salad in a large dish and cover with slices of meat. Serve putting a bowl next to the remaining dressing.