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Saturday, July 21, 2018

FRENCH BISTRO STEAK SALAD

                                     







MAY 1, 2017 BY JENNIFER DANTER AND THE CANADIAN LIVING TEST KITCHEN Canadian Living Magazine: June 2017
Flank steaks are large, thin cuts of beef that cook within minutes on the grill. Paired with grilled beans and radishes, and elevated with a punchy Dijon dressing, this is an easy dinner worthy of any Paris bistro.

Prep time 15 minutes
Total time 30 minutes
Portion size 4 servings

INGREDIENTS
Dressing:
1 tablespoon grainy Dijon mustard
1 tablespoon cider vinegar
1 to 2 cloves garlic, minced
1 tablespoon finely chopped fresh tarragon or basil
1 1/2 teaspoon chopped fresh thyme
1 teaspoon liquid honey
1/4 teaspoon each salt and pepper
3 tablespoons extra-virgin olive oil
Salad:
450 g beef flank marinating steak
1 teaspoon pepper
1/2 teaspoon salt
350 g green beans, trimmed
20 radishes, trimmed and halved
1 tablespoon olive oil
2 soft-cooked eggs, halved

METHOD
Dressing: In a large bowl, whisk together mustard, vinegar, garlic, tarragon, thyme, honey, salt, and pepper; slowly drizzle in oil, whisking until blended. Set aside.
Salad: Rub steak all over with pepper and salt. Toss green beans and radishes with oil. Place steak on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, 10 to 12 minutes for medium-rare. Transfer steak to cutting board; let stand for 5 minutes before thinly slicing across the grain.
While steak rests, place vegetables on greased grill over medium-high heat; close lid and grill, turning occasionally, until tender and lightly charred, about 5 minutes. Place in a bowl with dressing; toss to coat.
Divide vegetables and steak among 4 plates; top each with egg half.

Tip from The Test Kitchen: For perfect slightly soft-cooked eggs, using a slotted spoon, gently place eggs in a saucepan of boiling water. Boil for 6 minutes. Drain; transfer eggs to a bowl of ice water to stop the cooking. Peel and serve.

BEER PAIRING: Phillips Brewing and Malting Co. (Victoria)
Blue Buck Ale: This brew has a robust and malt-forward body with a hint of crisp hops. It's well balanced and highly drinkable with anything from the grill!

NUTRITIONAL FACTS
Per serving: about
Fibre3 gSodium584 mgSugars4 gProtein29 gCalories368Total fat23 gPotassium547 mgCholesterol144 mgSaturated fat6 gTotal carbohydrate11 g%RDI
Iron25Fibre0.0Folate25Sodium0.0Sugars0.0Calcium7Protein0.0Calories0.0Total fat0.0Vitamin A11Vitamin C28Potassium0.0Cholesterol0.0Saturated fat0.0Total carbohydrate0.0

http://www.canadianliving.com/food/quick-and-easy/recipe/french-bistro-steak-salad

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