Ranger with Roast Beef
1 serving
30 minutes
Ranger with roast beef is a vibrant representative of American cuisine, combining the rich flavor of roasted beef with the freshness of crunchy vegetables. Historically, this salad originated in American restaurants aiming to create a light yet nutritious dish for meat delicacy lovers. Marinated roast beef, seared to tender juiciness, harmonizes with a mix of salads, cherry tomatoes, and spicy onions. The dressing made from mayonnaise, mustard, and balsamic vinegar highlights the complexity of flavor nuances, creating a balance between the richness of the meat and the freshness of greens. Thin slices of Grana Padano add exquisite creaminess. This dish is perfect for both a light lunch and a festive dinner, adding dynamism to the taste and elegance to the presentation.
1
Marinate the beef for 15 minutes with some mustard, salt, freshly ground pepper, and olive oil (the best cut for this recipe is tenderloin).
- Beef: 120 g
- Dijon mustard: 15 g
- Salt: 0 g
- Freshly ground black pepper: 0 g
- Olive oil: 15 ml
2
Grill the beef (a skillet works too) to medium, then slice against the grain into 5–10 mm pieces.
- Beef: 120 g
3
Wash and dry all vegetables and leaves. Remove the roots from the salads, tear the romaine. Peel and julienne the onion. Clean and slice the celery. Cut the cherry tomatoes in half. Mix everything together.
- Rocket (arugula): 15 g
- Romano lettuce: 40 g
- Sweet red onion: 12 g
- Celery stalk: 18 g
- Cherry tomatoes: 32 g
4
For the sauce, mix mayonnaise, vinegar, mustard, and freshly ground pepper.
- Mayonnaise: 20 g
- Balsamic vinegar: 5 ml
- Dijon mustard: 15 g
- Freshly ground black pepper: 0 g
5
Dress the salad with sauce and place it on a plate, top with hot roast beef, and garnish with slices of Grana Padano cheese and a sprig of celery.
- Mayonnaise: 20 g
- Beef: 120 g
- Grana Padano cheese: 16 g
- Celery stalk: 18 g
