Summer Steak Salad
Chef Larry's Recipe
POSTED: 1:12 pm PDT July 3,
2006
Ingredients
Yield: 4 Servings
Prepare Balsamic Vinaigrette by combining balsamic vinegar and sugar. Whisk in olive oil until well incorporated. Season with salt and fresh ground pepper, reserve. Preheat grill or BBQ. Season tenderloin steaks with olive oil, salt and fresh ground black pepper. Place seasoned steaks on grill and cook to desired temperature. Arrange tomato and red onion slices on serving plates. Toss petite salad greens lightly with Balsamic Vinaigrette and portion onto serving plates. Slice grilled tenderloin steaks on a slight bias and shingle on plate resting on the dressed greens. Top with crumbled Feta cheese and drizzle with remaining Balsamic Vinaigrette. Serve immediately. Chef Larry's Notes
Any tender cut of beef steak may be used in this recipe. Use juicy ripe tomatoes and slice the red onion paper thin. Enjoy!
Yield: 4 Servings
- 1-1 1/4 lb. Beef tenderloin steaks, thin cut Salt to season Fresh ground black pepper to season 2 tsp. Olive oil 5-6 oz. Petite salad greens 8 Red tomato slices 8 Yellow tomato slices 4 Red onion slices, thin 1/4 cup Feta cheese, crumbled
- 1 tbsp. Balsamic vinegar 1 1/2 tsp. Sugar Salt to taste Fresh ground black pepper to taste 1/4 cup Olive oil
Prepare Balsamic Vinaigrette by combining balsamic vinegar and sugar. Whisk in olive oil until well incorporated. Season with salt and fresh ground pepper, reserve. Preheat grill or BBQ. Season tenderloin steaks with olive oil, salt and fresh ground black pepper. Place seasoned steaks on grill and cook to desired temperature. Arrange tomato and red onion slices on serving plates. Toss petite salad greens lightly with Balsamic Vinaigrette and portion onto serving plates. Slice grilled tenderloin steaks on a slight bias and shingle on plate resting on the dressed greens. Top with crumbled Feta cheese and drizzle with remaining Balsamic Vinaigrette. Serve immediately. Chef Larry's Notes
Any tender cut of beef steak may be used in this recipe. Use juicy ripe tomatoes and slice the red onion paper thin. Enjoy!
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