Grilled Steak with BBQ Bread Salad
6 servings
55 minutes
Grilled steak with bread salad is the embodiment of American cuisine, harmoniously combining the smoky aroma of the grill, the rich flavor of juicy meat, and the spicy notes of seasonings. The origins of this dish trace back to American barbecue traditions, where simplicity in preparation meets exquisite taste. Beef tenderloin infused with paprika, cumin, and coriander becomes tender and rich. The bread salad with crispy rye baguette soaked in balsamic vinegar and barbecue sauce complements the meat with a sweet tanginess and freshness of greens. This dish is perfect for friendly gatherings outdoors, creating an atmosphere of coziness and enjoyment of flavor.
1
Preheat the grill.
2
While the grill is heating up, toast the baguette and cut it into cubes. Mix the salad ingredients in a large bowl.
- Rye baguette: 1 piece
- Barbecue sauce: 0.5 glass
3
Mix the spices and salt in a small bowl. Rub the meat with the resulting mixture and olive oil.
- Olive oil: 1 glass
- Garlic: 40 g
- Dried red chili: 3 teaspoons
- Parsley: 70 g
- Salt: to taste
- Freshly ground black pepper: 2 tablespoons
- Beef tenderloin: 1200 g
- Ground caraway: 1 tablespoon
- Paprika: 1 tablespoon
- Ground coriander: 1 tablespoon
4
Grill the steaks to your desired level of doneness.
5
Place the cooked steaks on a cutting board, cover them with foil, and let them 'rest' for 5 minutes.
6
Cut the steaks across the grain. Drain the juice from the meat into the salad. Distribute the salad on plates and top with sliced meat. Enjoy your meal!
- Balsamic vinegar: 0.7 glass