Time: 35 min.
Complexity: easily
Servings: 4

Salad with fried beef and vegetables - a detailed recipe.

Ingredients:

• 450 g beef steak (top flank steak, boneless, approximately 1.25 cm thick), trimmed of excess fat
• 225 g green beans, stems removed
• 1 small red onion, thinly sliced
• 4 carrots, cut into thin slices
• 2 small baking potatoes, thinly sliced
• 2 tbsp. extra virgin olive oil
• 1.5 tbsp whole grain mustard
• Coarse salt and freshly ground pepper
• 1 teaspoon Italian seasoning
• 1/4 cup red wine vinegar
• 1 head of lettuce, thinly sliced
• 3 heads Belgian endive, thinly sliced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, green beans, potato, carrot, red onion, lettuce, endive salad, whole grain mustard, Italian seasonings, wine vinegar

We recommend

Preparation:

Step 1
• Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Place the green beans and onions on one baking sheet, and the carrots and potatoes on another. Drizzle each baking sheet with 1/2 tablespoon of olive oil and 1/2 tablespoon of mustard and toss to combine. Season with salt and pepper.
  
  Bake the beans and onions for 12 minutes, and the carrots and potatoes for 20 minutes. The vegetables and beans should be soft and crisp.
Step 2
• Sprinkle the beef steak with Italian seasoning and 1/4 teaspoon each of salt and pepper. Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat.
  
  Place the steak on the grill and cook for 3-4 minutes per side until medium rare, or cook longer until desired doneness is achieved. Transfer the steak to a cutting board and let it rest for 5 minutes.
Step 3
• Cool the pan slightly, then add the red wine vinegar, the remaining 1/2 tablespoon mustard, and 1/4 teaspoon salt. Cook for 1 minute over medium heat, scraping up any browned bits. Reserve a tablespoon of the vinegar mixture for drizzling.
Step 4
• Combine the lettuce and Belgian endive in a large bowl with the roasted vegetables and vinegar mixture. Slice the steak and arrange it on top of the salad. Drizzle with the reserved vinegar mixture.
  
  We suggest you take a look at the recipe warm salad with beef and pickled peppercorns.

Votes: 3