20011 (Washington, DC) Office delivery?

show messages
hide messages
Skip to Content
Shop by recipe What's Cooking Now
Dietary Concerns
Theme
Special Occasions
Course
Advanced Recipe Search

 


MARINATED BEEF SALAD
from "The Silver Palate Cookbook" by Julee Rosso and Sheila Lukins

This salad originated as a way to utilize leftover London Broil, but soon evolved into a salad so special that we found ourselves making extra London Broil so that we could have Marinated Beef Salad. It is a cool solution to the problem of finding salads to please your carnivores. The following recipe is only a suggestion; feel free to improvise with any ingredients you have on hand.

In testing this recipe we marinated a boneless 2-pound sirloin about 2 inches thick in 1/4 cup olive oil, 1/2 cup red wine vinegar and 1/4 cup soy sauce for 3 hours before draining it, patting it dry, and pan-frying it over the highest possible heat for about 10 minutes on a side.

4 portions
INGREDIENTS (CLICK TO BUY)

3 large boiling potatoes
3 to 4 cups cooked beefsteak (preferably medium-rare), cut into thick julienne
2/3 cup diced sweet pepper, half green and half red
1/3 cup chopped purple onion
1 scallion (green onion), thinly sliced
2/3 cup Garlic Dressing (Recipe Follows)
1/3 cup chopped Italian parsley
Lettuce leaves, washed and patted dry
Grated rind of 1 orange (garnish)

Garlic Dressing
1 egg yolk
1/3 cup red wine vinegar
1 tablespoon granulated sugar
1 tablespoon chopped garlic
Salt and freshly ground black pepper, to taste
1 cup best-quality olive oil

Print Print recipe
PREPARATION

1.Peel the potatoes. Using a melon-baller, scoop the potatoes into small balls; you should have about 2 cups.
2.Transfer potatoes to a pan of salted cold water and bring to a boil. Reduce heat and cook until balls are tender but not mushy. Drain.
3.Combine potatoes, beef, green and red peppers, onion and scallion in a mixing bowl.
4.Pour on the garlic dressing and toss thoroughly. Add parsley and toss again.
5.Arrange salad on lettuce leaves and garnish with orange rind. Serve immediately. Or refrigerate, covered. Let salad return to room temperature before serving.
Garlic Dressing (About 1 1/2 cups)
1.Combine egg yolk, vinegar, sugar, garlic, and salt and pepper to taste in the bowl of a food processor fitted with a steel blade. Process briefly.
2.With the motor running, slowly dribble in the olive oil.
3.Taste, correct seasoning if necessary, and transfer to storage container.



Buy The Ingredients Use London Broil
Product nutrition and information
 Quantity Ingredients Est.Price
  Russet Potato, Medium - $0.79/lb
 Farm Fresh, Med
 
  Boneless Sirloin Steak
This product is currently unavailable.
 
Italian Grilled Peppers - $12.99/lb
 
 
  Red Onion, Large - $1.49/lb
 Lg, Farm Fresh
 
  Scallions - $1.99/ea
 5.5oz, Farm Fresh, bunch
 
  Italian Parsley - $2.49/ea
 Farm Fresh
 
  Romaine Hearts - $3.99/3pk
 Farm Fresh, bag of 3
 
You May Already Have
  Nature's Yoke Natural Cage-Free Large White Eggs - $3.79/ea
 1 dozen
 
  Roland Aged French Red Wine Vinegar - $3.69/ea
 16.9oz
 
  Domino Granulated White Sugar - $2.49/ea
 2lb box
 
  Garlic - $3.99/lb
 Farm Fresh, Med
 
  Gefen Ground Black Pepper - $1.88/ea
 3oz
 
  Bel Aria Extra-Virgin Olive Oil - $11.29/ea
 34oz
 
Email a copy of this recipe on the day of delivery! Estimated Total:  
save recipe as list



Home   |   Your Account   |   Help/FAQ   |   Contact Us
© 2002 - 2015 Fresh Direct, LLC. All Rights Reserved.

Privacy Policy  |  Customer Agreement  |  A note on images for AOL users