Rare Roast Beef Salad Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| T-bone steak - 1 (1-pound), cut 1 inch thick | ||
| Lemon peel | 1 Teaspoon, grated (Salad oil - 2/3 cup) | |
| Lemon juice | 1/3 Cup (16 tbs) (Salad oil - 2/3 cup) | |
| Worcestershire sauce | 1 Teaspoon (Salad oil - 2/3 cup) | |
| Mustard | 1 Teaspoon, prepared (Salad oil - 2/3 cup) | |
| Salt | 1/2 Teaspoon (Salad oil - 2/3 cup) | |
| Swiss Cheese | 4 Ounce, cut into strips (Salad oil - 2/3 cup) | |
| Green pepper | 1/4 Cup (16 tbs), diced (Salad oil - 2/3 cup) | |
| Green onion | 2 Tablespoon, sliced (Salad oil - 2/3 cup) | |
| Romaine | 6 Cup (16 tbs) (Salad oil - 2/3 cup) | |
| Salt | 1 Dash (Salad oil - 2/3 cup) | |
| Pepper | 1 To taste (Salad oil - 2/3 cup) | |
Directions
GETTING READY
1. Using a knife, trim and discard fat from steaks.
2. In a screw-top jar, put together oil, lemon peel and juice, Worcestershire sauce, mustard and salt; put the lid on and shake vigorously until blended.
3. In a shallow baking dish, place steaks and over dressing over meat.
4. Cover dish and let the meat marinate in refrigerator for 4 hours or at room temperature.
5. Just before cooking, remove steaks from marinade reserving dressing; drain over paper towels.
MAKING
6. In a broiler, place steaks at a height of 3 inches from heat and broil for about 5 minutes per side until rare done.
FINALISING
7. Using a craving knife, cut steak into thin strips.
8. Let meat chill in refrigerator.
SERVING
9. In a salad bowl, line bottom with 6 cups of torn romaine leaves.
10. Top with steak strips, cheese strips, sliced onion and diced green pepper.
11. Toss some of the salad in reserved marinade with a dash of salt and pepper and place on top.
1. Using a knife, trim and discard fat from steaks.
2. In a screw-top jar, put together oil, lemon peel and juice, Worcestershire sauce, mustard and salt; put the lid on and shake vigorously until blended.
3. In a shallow baking dish, place steaks and over dressing over meat.
4. Cover dish and let the meat marinate in refrigerator for 4 hours or at room temperature.
5. Just before cooking, remove steaks from marinade reserving dressing; drain over paper towels.
MAKING
6. In a broiler, place steaks at a height of 3 inches from heat and broil for about 5 minutes per side until rare done.
FINALISING
7. Using a craving knife, cut steak into thin strips.
8. Let meat chill in refrigerator.
SERVING
9. In a salad bowl, line bottom with 6 cups of torn romaine leaves.
10. Top with steak strips, cheese strips, sliced onion and diced green pepper.
11. Toss some of the salad in reserved marinade with a dash of salt and pepper and place on top.
Chef
