Empty My Fridge
The Perfect Salad for Steak Lovers
Ingredientes
- Beef2
- Garlic · finely minced3
- Olive oil4 colheres de sopa
- Romaine lettuce3–4 xícaras
- Spring mix3–4 xícaras
- Spinach3–4 xícaras
- Cherry tomato1 xícara
- Cucumber · thinly sliced½
- Chili pepper · thinly sliced1
- Peeled1
- Radish · thinly sliced3–4
- Blue cheese½–¾ xícara
- Chive · thinly sliced1 colher de sopa
- Thyme · finely minced2 colheres de chá
- Coast salt and freshly cracked peppera gosto
- Red wine
- Shallot · peeled diced1
- Dijon mustard1 colher de chá
- Honey3 colheres de sopa
- Red wine vinegar⅓ xícara
Modo de preparo
- Preheat the grill to high, between 450°F and 550°F.
- Coat the steaks in the minced garlic and olive oil, rubbing on all sides, and set aside briefly. Meanwhile, prep the salad vegetables.
- Season the steaks generously with salt and pepper on both sides before grilling.
- Grill with the lid closed: 1 minute on the first side, flip and cook 1 minute, flip and cook 1 minute, then flip once more and cook 1 minute more, for medium-rare.
- Rest the steaks for 5–7 minutes before slicing.
- Spread the romaine in a bowl or on a platter.
- Spread the tomatoes, cucumber, peppers, avocado, radishes and herbs over the lettuce, and season lightly with salt and pepper.
- Fan the sliced steak over the top, then finish with the blue cheese and dressing.
Resumido do vídeo de Chef Billy Parisi. Assista para ver os detalhes.
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Cozinhe com o que tem na geladeira
O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.