Salad with fried beef

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 6-8

This hearty, juicy, and flavorful salad is made with salad greens, spinach, cherry tomatoes, red onion, and bell pepper. The meat component is thinly sliced, cross-grain, grilled top round steak. Grill it beforehand to medium-rare to ensure tenderness and juiciness, then top the salad with the slices. Its unique blue cheese dressing is also a highlight. Its rich, tart flavor complements both the beef and the juicy vegetables. Drizzle some of the dressing over the salad, and serve the rest on the side so everyone can add their own twist.

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.

Ingredients for the recipe:

Beef

1 top round steak (top of the rump) weighing 1 kg.
2 tbsp. l. olive oil
1 tbsp. grainy mustard
4 cloves garlic, crushed
2 sprigs of fresh thyme
1 tbsp coarse salt
2 tsp lemon pepper

Salad

1/4 cup olive oil
1 tbsp. grainy mustard
1 teaspoon fresh thyme leaves
Juice of 1 lemon
1-2 tbsp. heavy cream
150 g crumbled blue cheese
4 cups spinach leaves
2 cups torn romaine lettuce leaves
2 cups torn salad greens
2 cups cherry tomatoes, halved
2 green onions, chopped
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced into half rings

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Beef:

Place the beef in a resealable plastic bag. Combine the olive oil, mustard, garlic, and thyme in a small bowl. Pour the marinade over the beef, seal the bag, and refrigerate for at least 20 minutes or overnight. Remove the beef from the refrigerator about 30 minutes before cooking.
Heat a grill pan over medium-high heat. Pat the meat dry with paper towels and season generously with salt and lemon pepper. Grill the meat for about 4 minutes per side, until desired doneness is reached. Cover and set aside for 15-20 minutes before serving.

Salad:

In a jar, combine olive oil, mustard, thyme leaves, lemon juice, and a pinch of salt and black pepper. Add 1-2 tablespoons of heavy cream and whisk. Add 2 tablespoons of crumbled blue cheese and whisk again. Set aside while you prepare the salad and slice the meat.
Place the spinach and lettuce leaves in a large bowl. Add the tomatoes, green onions, bell peppers, and red onion. Season lightly with salt and pepper. Toss with a small amount of the dressing. Add the remaining crumbled blue cheese (about 2/3 cup) and toss again.
Before serving, thinly slice the beef across the grain. Arrange the salad in a large bowl and top with the beef slices. Serve with a bowl of the remaining dressing on the side.