Beef Chopped Salad
Ingredients
- Beef Chopped Salad ⓘ
- 1/4 cup dry red wine
- 1/4 cup Sherry vinegar ⓘ
- kosher or sea salt ⓘ
- cracked black pepper ⓘ
- 1/3 cup plus 1 teaspoon extra virgin olive oil
- 2 tablespoons chopped garlic ⓘ
- 1/2 pound bottom round, about 1 1/2 inches thick (we buy grass-fed)
- 1 cup waxy potato, cut into 1/2- to 1-inch chunks ⓘ
- 1 cup halved small cherry or grape tomatoes ⓘ
- 1/4 pound firm blue cheese, such as Maytag Blue, cut into 1/2- to 1-inch chunks
- 4 cups young arugula or spinach leaves ⓘ
- 1 cup chunky garlic croutons, homemade or store-bought ⓘ
- Quick Pickled Red Onions (recipe follows)
- Quick Pickled Red Onions ⓘ
- 1 teaspoon kosher or pickling salt
- 1 teaspoon juniper berries
Instructions
- In a large measuring cup, combine the wine, Sherry vinegar, 1 teaspoon of salt and 2 teaspoons of pepper, whisking to dissolve the salt. Whisk in the 1/3 cup of olive oil until emulsified.
- Set aside 1/4 cup of this mixture, then pour the remainder over the beef in a glass container or zip-top plastic bag.
- Add the chopped garlic and refrigerate, allowing the meat to marinate at least one hour.
- Pour the reserved red wine mixture into a large salad bowl.
- Boil the potato cubes in salted water until just tender. Drain the potatoes and while they are still warm, add them to the salad bowl and toss with the dressing.
- Remove the meat from the marinade and allow it to come to room temperature before searing. Discard the marinade.
- Preheat the oven to 350 degrees.
- Add a teaspoon of oil to an iron skillet, using a small basting brush to distribute evenly, and heat over medium heat until the oil is almost smoking.
- Pat the meat completely dry with paper towels, add to the hot pan and sear until it is well browned on all sides (1-2 minutes per side), then transfer the skillet to the oven.
- Allow the meat to cook 6-8 minutes, turning it halfway through, until the internal temperature reaches 130-135 degrees for medium rare.
- Remove the beef from the skillet, place on a plate and tent loosely with foil, allowing it to rest for 10 minutes.
- Chop the beef into 1/2- to 1-inch chunks and add to the salad bowl.
- Add the tomatoes, blue cheese, greens and croutons and toss gently to combine.
- Serve in deep bowls, scattering pickled onions over the top and grinding on additional black pepper at the table.
- Combine salt, juniper berries and Sherry vinegar in a small bowl, whisking to dissolve the salt.
- Add the water and the sliced onions and let sit at room temperature for one hour.
- Use right away, or store in their brine in the refrigerator. These stay good for at least a few days, and are great on salads, sandwiches and burgers or as an accompaniment to grilled meats.
Nutrition & Diet Analysis (per serving)
722
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).