The Ultimate Beef Salad

This
+ this

= Perfect Dinner

The key to this recipe is the marinade. Below is my edited version of this marinade recipe
3/4 cup balsamic vinegar
1/2 cup canola oil
1/4 cup Worcestershire sauce
2 shallots, roughly chopped
4-6 garlic cloves
1-2 tablespoon crushed red pepper flakes
2 handfulls chopped fresh cilantro leaves
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt

Place all ingredients in a blender & puree. Pour over beef* in ziplock bag. Let sit in fridge for a few hours. Remove from fridge and bring to room temp before grilling Place meat on grill over med-high to high heat. Cook to until medium rare. Let meat rest then slice thinly across the grain.

Prepare salad base: mixed greens & whatever else you enjoy in a salad - cucumber, red bell pepper, carrots, tomatoes, avocado. Toss with a light vinagrette & top with sliced meat. Enjoy.

*I used skirt steak but think it would be fantastic on any cut. I look forward to tri-tip!

Spring Salad

I look forward to making this one: Parsley Salad with Green Onions, Cherry Tomatoes & Spicy Lime Dressing
Serves 4 or more, depending on what else you are serving.

This salad is very refreshing; parsley is one of those greens that is so easy to take for granted - a garnish here, a sprinkle there. Yet chop it up, serve it as a salad and be delighted. It makes a great backdrop to other flavors. When the first of the early tomatoes hit the market, add a few to your salad. This is delicious with jerk chicken or grilled fish.






* 1 bunch of parsley, washed and dried
* 1 tablespoon fresh thyme leaves
* 3 to 4 green onions, thinly sliced
* 2 pints cherry tomatoes, halved
* 2 to 3 cloves garlic, minced
* 1/2 teaspoon jerk seasoning from a jar, or to taste
* -- About 2-3 tablespoons extra virgin olive oil
* -- Juice of 2 limes, or to taste
* -- Coarse sea salt, to taste

Instructions: Chop the parsley very finely, either by hand or in a food processor (if using the latter be careful not to turn it into a powder or puree).

Toss together the chopped parsley with the thyme, green onions, tomatoes and garlic.

Mix the jerk seasoning with the olive oil and lime juice, taste and adjust oil and seasonings as desired. Toss into the salad, along with sea salt to taste, and serve right away.

Per serving: 115 calories, 3 g protein, 12 g carbohydrate, 8 g fat (1 g saturated), 0 cholesterol, 36 mg sodium, 2 g fiber.