Cooking with Lania: Grilled Steak and Potato Salad

Pittsburgh (KDKA)-May is the month of salads! this week, Rania Harris I’m making grilled steak and potato salad on the anniversary weekend!

Grilled steak and potato salad


(Photo provider: KDKA)


Marinated and dressing:
2 pieces of garlic-chopped
2 tsp Dijon mustard
2 shallots, chopped
2/3 cup of freshly squeezed lemon juice
1 cup of extra virgin olive oil
Taste with sea salt and freshly ground pepper

Filet mignon of 1¼ pound
1 lb of red peeled potatoes-cooked-cooled and sliced ​​into matchsticks
½ pound of green beans-crispy, tender and chilled
3 celery ribs-thinly sliced ​​diagonally
1 small Bermuda onion ~ thinly sliced
2 tbsp capers-rinse, drain
2 tablespoons of finely chopped fresh basil
Taste with sea salt and freshly ground pepper

3 hard-cooked eggs-3 quarters
1 pint of cherry or grape tomato, half
Fresh basil leaves

Marinated and dressing: In a small bowl, mix garlic, mustard, shallot and lemon juice. Gently mix the olive oil with a whisk to adjust the taste. Salt and pepper.

Place the fillet in a shallow dish, pour ½ cup of marinade / dressing over the meat, rub the marinade over the meat towards the coat, cover and chill for 2-4 hours.

Put the potatoes and green beans in a large bowl. Add celery, onions, capers and basil and season with salt and pepper.

Place the fillet on a preheated grill and burn it on all sides, then roast the fillet to an internal temperature of 125-130 degrees (in the case of medium rare) at 400 degrees preheated. This will take about 15-20 minutes-be careful not to overcook as the meat dries. Transfer to a cutting board and let cool. When the meat has cooled, slice it into thick matchsticks and add to the vegetable mixture.

When you’re ready to serve, dress the salad with enough dressing to taste. Arrange the steak salad in 6 shallow bowls and decorate with egg wedges, tomatoes and basil leaves. Pass the extra dressing on the side.

Note: Salads can be prepared the day before until the plates, dresses and garnish are ready. If you make it first, be sure to put the potatoes on the bottom of the bowl and cover the bowl with plastic wrap. Follow the recipe when dressing, plating, and garnishing your salad. The dressing can be left at room temperature for up to 2 hours.

Saab: 6

Cooking with Lania: Grilled Steak and Potato Salad

Source link Cooking with Lania: Grilled Steak and Potato Salad

Related Articles

Back to top button