Warm salad with beef
1 serving
30 minutes
Warm beef salad is a true embodiment of Italian gastronomy, combining rich flavors with the art of simple yet refined cuisine. Marinated pieces of ribeye beef infused with thyme, mustard, and Worcestershire sauce acquire a rich taste that perfectly complements the tenderness of mini potatoes and the freshness of vegetables. The salad mix adds lightness while the classic vinaigrette provides a tangy note. This salad is a versatile dish that can be served as a warm appetizer or light dinner. It pairs wonderfully with crispy bread and a glass of dry red wine, making the meal particularly enjoyable. Its rich yet balanced flavor makes it an ideal choice for lovers of Italian cuisine.
1
Slice the meat and marinate it in a mixture of olive oil, Worcestershire sauce, sugar, mustard, thyme, salt, and pepper. Leave for 15-20 minutes.
- Olive oil: 50 ml
- Worcestershire sauce: 5 g
- Sugar: 10 g
- French (Dijon) mustard: 10 g
- Thyme: 2 g
- Salt: to taste
- Ground black pepper: to taste
2
Wash the potatoes, boil them, cool them down and cut them in half. Cut the tomatoes in half, slice the pepper into strips, and cut the cucumber into slices.
- Baby potatoes: 30 g
- Cherry tomatoes: 30 g
- Bell pepper: 20 g
- Marinated cucumbers: 15 g
3
Fry the prepared meat in olive oil until half-cooked. Add potatoes, peppers, and cucumbers and heat everything.
- Beef ribeye: 50 g
- Olive oil: 50 ml
- Baby potatoes: 30 g
- Bell pepper: 20 g
- Marinated cucumbers: 15 g
4
Place in a deep plate. Garnish with mixed salad and dress with vinaigrette sauce.
- Tango salad leaf mix: 20 g
- Vinaigrette dressing: 10 ml
