Pomegranate and Citrus Beef Salad
junio 24, 2015
Tasty, refreshing and exotic – this recipe is sure to become one of your favourite main-course salads. If pomegranates are not available, use 2 peeled kiwi for the beef marinade and garnish with dried cranberries.
[timer length=12]12 Minutes[/timer]
- Prep: 15 mins
- Cook: 15 mins
- Productos: 12 Servings
Place half the seeds from pomegranate into blender, reserving remaining seeds. Add figs, garlic and vinegar to blender; blend until paste-like. Season with salt and pepper to taste; place in large sealable freezer bag. Pierce beef all over with fork. Add to freezer bag and refrigerate 30 minutes.
Discard marinade and grill or broil steak using medium-high heat, 10 to 12 minutes, turning at least twice, for medium-rare doneness 145°F(63°C). Slice beef thinly across the grain. Divide salad greens among 4 serving plates; top with beef strips, grapefruit sections, artichoke hearts and onion. Drizzle each with Citrus Dressing and garnish with reserved pomegranate seeds.
Citrus Dressing: Add enough white wine vinegar to reserved grapefruit juice to make 1/2 cup (125 mL). Whisk in 2 tbsp (30 mL) EACH olive oil, liquid honey and chopped fresh mint and 1/2 tsp (2 mL) grainy Dijon mustard; season with salt and pepper to taste.
Chef's Notes: Although Beef Marinating Steaks normally take 12 to 24 hours to marinate, the powerful natural enzymes in the figs tenderize these steaks in a fraction of the time.
An excellent source of Iron (27% RDI) and Zinc (52% RDI).
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