Roast beef salad
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Fresh vegetable salad with roast beef is nutritious, tasty and easy to prepare.
This salad can be a great full dinner, or it can be an interesting addition to your holiday table. I cooked the roast beef on a gas grill, but it can easily be cooked in a regular oven. I recommend trying the roast beef salad to all meat lovers. Bon appetit!
Ингредиенты
Beef tenderloin – 1.5 kg
Ground sweet paprika – 1 tbsp. l.
Cucumbers – 2 pcs.
Tomatoes – 3 pcs.
Radish – 100 g
Hot chili pepper – 1 pc.
Cilantro – 1 bunch
Mint – 1 bunch
Pesto sauce – 20 g
Freshly ground pepper
Рецепт
1. First of all, let's prepare the roast beef itself. To prepare it, I will use beef tenderloin. It will make the roast beef as tender as possible! First, we cut off the so-called head from the tenderloin. We clean the meat from films. We separate the middle part - we will prepare roast beef from it. To ensure that the muscle retains its correct, rounded shape, we tie it in several places with kitchen twine.
2. Place 1 tbsp in a small bowl. sweet paprika, 1 tsp salt and a little freshly ground pepper to taste. Add a small amount of vegetable oil to the spices and mix everything together. Apply the aromatic oil to the beef tenderloin on all sides.
3. Fire up the grill to maximum temperature, but note that you should still have an area for indirect heat.
Fry the roast beef over direct high heat on all sides until a crust forms. This will take a few minutes on each side. This is done in order to seal all the meat juices inside the roast beef. When the roast beef is fried on all sides, transfer it to an area of indirect heat and leave to cook for 25 minutes at a temperature of 180-200 degrees.
4. While the roast beef is on the grill, let's make the salad. To do this, cut the cucumbers into ovals. Then cut each piece of cucumber into two parts in the middle.
Cut the tomatoes into 2 parts, remove the stem and cut into slices.
First cut each radish into 2 halves. Then cut each half into thin halves of circles. Cut the hot pepper into rings. Transfer the chopped vegetables into a deep bowl.
5. Add cilantro leaves to the vegetables. And mint leaves. Add freshly ground pepper and salt to taste. Dress the salad with pesto sauce. Mix everything together.
6. Remove the roast beef from the grill and let it rest for 10 minutes. When the meat has rested, it is necessary to cut off the culinary twine, which helped the roast beef maintain the correct shape on the grill. Cut the roast beef into thin slices. I recommend cutting it so that the pieces of meat are no thicker than 1 cm.
7. Place the prepared salad on a serving plate. Place 4 pieces of roast beef next to the salad. And serve the salad to the table.
Bon appetit!