Seared Beef Salad With Capers Mint Recipes

Steps:

• Start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be about 4 inches from the heat source. Grill or broil the beef until medium-rare, 5 to 10 minutes; set it aside to cool.
• Toss the lettuce with the mint, onion, and cucumber. Combine the remaining ingredients with 1 tablespoon water-the mixture will be thin-and toss the greens with this dressing. Transfer the greens to a platter, reserving the dressing.
• Thinly slice the beef, reserving its juice; combine the juice with the remaining dressing. Lay the slices of beef over the salad, drizzle the dressing over all, and serve.

Steps:

• Heat a griddle pan until blisteringly hot. Season the steak all over with lots of ground black pepper.
• Brush the steak very lightly with a little of the oil and mix the rest of the oil with the garlic. Cook on the griddle for 3 mins each side for medium rare. When cooked to your liking, brush the steak all over with the garlicky oil and sprinkle with salt. Remove to a plate and leave to rest for 5 mins.
• Cut the steak into small chunks and top each chunk with a twirl of red pepper and a caper berry. Push a cocktail stick through everything to hold it together, drizzle over the oil and grind over more pepper.

Steps:

• Preheat oven to 350 degrees. Place beets on half of a large piece of aluminum foil. Drizzle with a tablespoon of olive oil. Fold the foil and seal the edges. Lay package on a baking sheet and place it in the oven. Roast until beets are tender, 45 to 60 minutes. (Test by poking a fork through the foil into a beet.) Remove from the oven. Be careful when opening the foil; steam will race out. While still warm, peel beets, then slice into wedges and place in a bowl.
• Soak salt-packed capers for 10 minutes, drain, rinse, then pat dry. (If using brined capers, drain and pat dry.) Pour 1/2 inch olive oil into a small saucepan over medium-high heat. When oil is hot enough to toast a bread crumb in 30 seconds, add capers. Be careful; oil may sputter. Fry until capers fluff and begin to brown on edges, 30 to 60 seconds. Drain on paper towels.
• In a small bowl, whisk together mustard, horseradish and vinegar. Whisk in 1/4 cup oil, followed by sour cream. Pour half the dressing over beets; mix. Taste, adding more dressing or salt, if needed. Rub a platter with crushed garlic, then spoon on beets and sprinkle with fried capers.