Learn How To Bake The Perfect Cake

beef chopped salad

  • Home
  • //beef chopped salad
Beef

Beef Chopped Salad

This is a dish that will satisfy even the heartiest appetite. It's meat, potatoes and salad, all in one bowl, and the components are chopped so it's easy to eat - no knife necessary.

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 ½- to 1-inch chunks
  • 1 cup halved small cherry or grape tomatoes
  • 1/4 pound firm blue cheese, such as Maytag Blue, cut into ½- 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
  • 1/4 cup Sherry vinegar
  • 1/4 cup water
  • 1/2 cup small, young red onion or shallots, peeled and sliced into thin rings

Directions

  • Beef Chopped Salad
  • 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 ¼ 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 ½- 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.
  • Quick Pickled Red Onions
  • 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.

Add To Shopping List