Italian salad with marinated beef, red onion and parmesan
2 servings
30 minutes
Italian salad with marinated beef, red onion, and parmesan is an elegant combination of flavors worthy of Italian cuisine. Tender beef fillet infused with the aromas of red wine, rosemary, and garlic becomes delightfully soft and rich. Grilling gives the meat an appetizing crust while fresh vegetables add brightness and juiciness. Balsamic vinegar and olive oil create a subtle balance of acidity and spiciness, enhancing the flavor of each ingredient. Lettuce adds lightness while parmesan provides a characteristic Italian note. This salad is perfect for both a light dinner and a festive table, delighting with sophistication and harmony of taste.
1
Cut the meat into small pieces and transfer it to a glass bowl.
2
Add wine, 1 tablespoon of vinegar, rosemary, minced garlic, and 1 tablespoon of olive oil. Marinate for 3 hours in the refrigerator or leave for 30 minutes at room temperature.
- Dry red wine: 0.3 glass
- Balsamic vinegar: 1.3 tablespoon
- Dried rosemary: 0.5 teaspoon
- Garlic: 1 clove
- Olive oil: 3 tablespoons
3
Preheat the grill and sear the meat for 30-60 seconds until browned. Flip and sear for another 30 seconds.
- Beef tenderloin: 230 g
4
Place the meat in a bowl and add finely chopped red and green onions, finely chopped tomatoes, and basil. In another bowl, mix salt, red pepper flakes, the remaining 2 tablespoons of vinegar, and olive oil. Mix well and pour over the salad. Gently but thoroughly mix.
- Spring onion: 1 stem
- Red onion: 1 head
- Tomatoes: 1 piece
- Basil leaves: 0.5 glass
- Salt: to taste
- Red pepper flakes: pinch
- Balsamic vinegar: 1.3 tablespoon
- Olive oil: 3 tablespoons
5
Place the lettuce leaves on 2 serving plates. Top with salad and sprinkle with Parmesan shavings.
- Lettuce leaves: to taste
- Parmesan (Parmigiano Reggiano): to taste
