Balsamic Beef Salad
Ingredients
- 1/2 cup extra virgin olive oil ⓘ
- 2 tbsp balsamic vinegar ⓘ
- 1 garlic clove, pressed ⓘ
- 2 tbsp chopped basil ⓘ
- 2 tsp chopped oregano or marjoram
- 1 1/2 tsp brown sugar ⓘ
- 1 tsp whole grain mustard ⓘ
- Salt and freshly ground black pepper
- 2 small red bell peppers
- 4 tbsp olive oil ⓘ
- 2 small red onions, cut into wedges
- 6 oz (175g) cherry tomatoes ⓘ
- 1 tbsp balsamic vinegar ⓘ
Instructions
- To prepare the dressing, process the ingredients in a blender.
- Season with salt and pepper.
- Preheat the broiler.
- Broil the peppers, turning from time to time, until blackened on all sides.
- Let cool until handleable.
- Remove the blackened skin, seeds, and ribs.
- Cut the peppers into thick strips.
- Preheat the oven to 375F (190C).
- Place the onions on a rimmed baking sheet, toss with 1 tbsp of the oil, and season with salt and pepper.
- Roast for 20 minutes.
- Add the cherry tomatoes, drizzle with 1 tbsp more oil, and the vinegar.
- Roast for 10 minutes more, until the onions are tender.
- Let cool.
- Increase the oven temperature to 425F (220C).
- Heat remaining 4 tbsp oil in a large frying pan over high heat.
- Add the beef and cook, turning occasionally, about 10 minutes, until browned on all sides.
- Transfer to a roasting pan.
- Roast about 20 minutes until a meat thermometer reads 130F (55C) for medium-rare meat.
- Transfer to a carving board.
- Let cool, and thinly slice the beef.
- Toss the mesclun with 1/4 cup of dressing.
- Add the beef, red pepper, onions, and cherry tomatoes.
- Serve with extra dressing on the side.
Nutrition & Diet Analysis (per serving)
800
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).