Light leaf salad with beef tenderloin
Votes: 7
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 384, total fat 20.4 G., saturated fats G., proteins 24.9 G., carbohydrates 28.8 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 384, total fat 20.4 G., saturated fats G., proteins 24.9 G., carbohydrates 28.8 G., fiber G., cholesterol mg, sodium mg, sugar G.
Light leaf salad with beef tenderloin - detailed recipe.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
Beef salad
- 1 piece (about 450 g) of boneless beef tenderloin, sliced into 2.5 cm thick slices
- 1 pack (140 g) pre-washed fresh herbs and salad mix (about 8 cm)
- 1 fresh mango, sliced
- 1 small ripe avocado, sliced
- 1/2 tbsp. coarsely grated carrots
- 1/2 cup diced red and/or yellow bell pepper
- 1/2 tsp coarse sea salt
- 2 tbsp chopped roasted peanuts (optional)
- Lime wedges
Peanut dressing
- 3 tbsp. l. agave nectar or honey
- 2 tbsp natural peanut butter (creamy or with crushed nuts)
- 2 tablespoons of hot water
- 1 tbsp low-salt soy sauce
- 1 tbsp. l. rice or table vinegar
- 1 tsp. sesame oil
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Cooking the dish according to the recipe:
- Place the beef steaks on the grate of a grill preheated to medium heat with hot coals. Grill, covered, for 11-15 minutes (or 13-16 minutes on a preheated gas grill to medium heat) until medium (145°F) to medium (165°F), turning occasionally.
- Meanwhile, in a medium bowl, whisk together all the dressing ingredients until smooth. Arrange the lettuce leaves on a serving platter, then top with the mango, avocado, carrots, and bell pepper.
Slice the steak and season with salt. Arrange the beef on the salad. Drizzle with dressing. Sprinkle with peanuts (optional). Serve immediately, squeezing lime wedges over the salad (optional).
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