Roast beef salad with green leaves
3 servings
20 minutes
The recipe was shared with us by Alexey Kanevsky, chef of the Smoke BBQ restaurant.
1
Sprinkle the beef with pepper and fry until medium rare. For the marinade, chop red onion, cilantro (50 g), coriander, and chili pepper (10 g). Mix vigorously by hand to combine the juices of all ingredients. Add sunflower oil, soy sauce, and crushed black pepper. Cover the hot meat with the marinade and leave it in a cool place for a day.
- Marbled beef: 0.5 kg
- Red onion: 200 g
- Coriander: 65 g
- Ground coriander: 10 g
- Chili pepper: 15 g
- Sunflower oil: 200 ml
- Soy sauce: 100 ml
- Crushed black pepper: 5 g
2
Mix honey, lemon juice (30 ml), mustard, olive oil (150 ml), salt, and pepper in a jar with a lid. Then shake vigorously in the same jar to emulsify.
- Honey: 30 g
- Lemon juice: 60 ml
- Table mustard: 15 g
- Olive oil: 400 ml
- Salt: to taste
- Ground black pepper: to taste
3
Prepare chimichurri sauce. Blend parsley, cilantro (15 g), dill, basil, thyme, tarragon, chili pepper (5 g), lime juice, lemon juice (30 ml), and olive oil (250 ml) until smooth. Season with salt and pepper to taste.
- Parsley: 15 g
- Coriander: 65 g
- Dill: 10 g
- Basil: 10 g
- Thyme: 10 g
- Tarragon: 10 g
- Chili pepper: 15 g
- Lime juice: 15 ml
- Lemon juice: 60 ml
- Olive oil: 400 ml
- Salt: to taste
- Ground black pepper: to taste
4
Mix all the vegetables with the dressing (40 ml) and place them on a plate.
- Olive oil: 400 ml
5
Slice the ready roast beef (100 g) into thin slices. Place it on top of the vegetables. Garnish the dish with pickled onions. Drizzle with chimichurri sauce (35 ml).
- Marbled beef: 0.5 kg
- Red onion: 200 g
- Olive oil: 400 ml