Beef Salad
1 serving
15 minutes
Beef salad is a vibrant embodiment of Argentine cuisine's passion for meat and freshness. Its roots trace back to the country's traditional meat dishes, where beef holds a special place. In this salad, juicy beef tenderloin marinated with garlic and spices becomes the star, revealing its depth of flavor after a light grilling. Crunchy cucumbers, juicy tomatoes, and fresh frisée lettuce add contrasting texture, while mint and peanuts provide an unusual aroma at the finish. The unagi sauce dressing brings a subtle sweet umami note, making this salad a perfect balance of rich meat and refreshing elements. Served as a standalone dish or part of a festive spread, it carries the energy of Argentine cuisine and awakens the appetite from the first forkful.
1
Marinate the meat with garlic, salt, pepper, and olive oil.
- Beef tenderloin: 100 g
- Garlic: 3 g
- Olive oil: 10 ml
- Salt: to taste
- Ground black pepper: to taste
2
Remove the pulp from the tomatoes and cut into 0.5 cm strips. Cut the cucumbers into 0.5 cm strips as well. Tear the frisée into small florets, slice the romaine, and add cilantro.
- Tomatoes: 20 g
- Cucumbers: 50 g
- Frisee: 15 g
- Fresh herbs: 2 g
- Unagi (eel) sauce: 30 ml
- Rum: 10 ml
- Mint: 2 g
3
Grill the beef to medium doneness and slice it thinly.
- Beef tenderloin: 100 g
4
Mix all the ingredients, dress with sauce, and garnish with mint and peanuts.
- Beef tenderloin: 100 g
- Peanuts: 5 g
- Mint: 2 g
- Unagi (eel) sauce: 30 ml
