Allergic Living » steak salad http://allergicliving.com The magazine for those living with food allergies, celiac disease, asthma and pollen allergies. Fri, 17 May 2013 18:36:20 +0000 en-US hourly 1 http://wordpress.org/?v=3.5.1 Watercress and Tenderloin Salad with Arugula Vinaigrette http://allergicliving.com/index.php/2012/05/02/watercress-and-tenderloin-salad-with-arugula-vinaigrette/ http://allergicliving.com/index.php/2012/05/02/watercress-and-tenderloin-salad-with-arugula-vinaigrette/#comments Wed, 02 May 2012 17:32:38 +0000 Simon Clarke http://allergicliving.com/?p=13426 Serves 4-6

Free of: Gluten and top allergens. Contains mustard.

Ingredients

  • 2 lbs (900 g) beef tenderloin*
  • 1/4 cup (60 mL) olive oil
  • 1/4 cup (60 mL) fresh thyme, finely chopped
  • Pinch of salt and pepper
  • 2 large bunches (4 cups) watercress, washed

Method

  1. Pre-heat grill on high. Rub beef with 3 tbsp of olive oil, thyme, salt and pepper. Coat well and set aside 10-15 minutes.
  2. Grill tenderloin until seared on all sides. Reduce heat to medium and continue cooking with the lid closed, 12-15 minutes for medium-rare. (Internal temperature of 130°F for medium-rare, 140°F for medium taken with a probe thermometer.) Remove beef from the grill, tent with foil and let stand for 15 minutes.
  3. Arrange watercress on a serving platter. Thinly slice beef and arrange on top of watercress.
  4. Drizzle generously with vinaigrette (see next page) and serve.

*Note: Budget-friendly flank steak also works ­well. Follow the same method, but adjust cooking time. Grill over high heat 4-6 minutes per side for medium rare.

Next Page: Arugula Vinaigrette

]]> http://allergicliving.com/index.php/2012/05/02/watercress-and-tenderloin-salad-with-arugula-vinaigrette/feed/ 0 Citrus Steak Salad http://allergicliving.com/index.php/2010/07/02/salad-citrus-steak/ http://allergicliving.com/index.php/2010/07/02/salad-citrus-steak/#comments Fri, 02 Jul 2010 20:57:10 +0000 Allergic Living http://allergicliving.ds566.alentus.com/?p=602

Serves 4-6

Free of: All top allergens and gluten-free

Chef’s Note: Steak without the heaviness. Indulge in this perfect patio salad with its note of citrus.

Ingredients

  • 2 strip loin steaks
  • 2 heads Boston lettuce, washed
  • 1 large carrot, peeled, thinly sliced
  • 1 small red onion, sliced
  • 2 oranges, segmented, juice reserved
  • ¼ cup (60 mL) fresh mint leaves, torn
  • 1 clove garlic, minced
  • ¼ cup (60 mL) olive oil
  • Salt and pepper

Method

  1. Heat barbecue to medium-high. Rub steaks with a little olive oil. Season with salt and pepper.
  2. Cook steaks for 4-6 minutes on each side, or until cooked to your liking. Set aside to rest and cool.
  3. Segment oranges over a small bowl. Reserve the juice in bowl.
  4. Spread out lettuce leaves on a platter. Top with carrot, red onion slices, orange segments and mint.
  5. To make dressing, whisk together reserved orange juice, garlic, olive oil, salt and pepper.
  6. Slice steaks thinly and place onto salad. Drizzle dressing over salad and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine, Summer 2010.
To order that issue or to subscribe, click here.

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