Rare Beef Salad With Tarragon Aioli And Balsamic Dressing Recipes

Steps:

• In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.

Steps:

• Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
• Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

Steps:

• For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

Steps:

• Preheat oven to 425F (220C).
• While the oven is heating, bring the beef to room temperature, and make the balsamic dressing: Place the balsamic vinegar, port and brown sugar in a medium-sized sized saucepan, and stir. Bring to the boil, then immediately reduce heat, and simmer until reduced to less than 1 cup of syrup. Cool.
• Rub the beef with olive oil, and season with salt and pepper. Tie it with kitchen string so that it retains its shape.
• Heat a heavy, preferably non-stick skillet, and seal the meat on all sides.
• Place seared beef on a baking tray and roast in the oven for 15 minutes, or longer to your preference. Allow it to rest, in a warm place, for 30 minutes.
• While the oven is still on and the meat is resting, place the bread on a baking tray, drizzle or brush with olive oil, and bake until golden. Cool.
• Meanwhile prepare the salad: Blanch the beans in boiling salted water for 2 to 3 minutes, until barely cooked. They should remain crisp. Refresh in hot water immediately, then drain. Peel and slice the roasted red bell peppers into bite-sized pieces. Skin, seed and dice the tomatoes.
• Slice beef and transfer it to a suitable-sized serving bowl, along with the juices.
• Add the salad ingredients - beans, bell peppers, tomatoes, parsley, salad greens, and bread - and mix together gently.
• Fold through the tarragon aioli.
• Serve drizzled with reduced balsamic.

Steps:

• Partially freeze beef. Slice across the grain into thin strips; set aside. For dressing, combine lime juice, sugar, soy sauce, basil and mint; set aside. , In a medium nonstick skillet coated with cooking spray, saute the jalapeno, garlic and ginger for 30 seconds. Add beef; stir-fry until cooked as desired. Remove beef from pan; gently toss with red pepper and cucumber. , Place greens in a large bowl or divide among individual bowls or plates; top with beef mixture. Add dressing to pan and bring to a boil; remove from the heat and drizzle over salad. Serve immediately.

Steps:

• Whisk together all ingredients and refrigerate left overs for up to one week.

Steps:

• Scatter the salad leaves, tomatoes and red peppers over a serving platter, then arrange the beef slices on top.
• Put all the dressing ingredients into a small bowl with some salt and pepper, then whisk vigorously with a fork until thickened. Drizzle over the beef and salad and serve.