?

Log in

Tenik [userpic]
Grilled Cajun Beef Salad
by Tenik (tenik)
at March 24th, 2008 (05:00 pm)
Tags: ,

I decided to treat myself and make a salad that required an expensive piece of steak. This recipe serves four and although the steak was expensive, one 300g steak was enough for three nights of salad for dinner and so ended up being a reasonably priced meal. But if you don't love salad as much as I do, I'd suggest making this when you have more than one person to serve so you don't get sick of it after three nights in a row. The recipe originally came from the Foodtown magazine.

It tasted good and looked nice, but did not turn out as great as the picture. I think I have yet to master the art of grilling steak so perhaps this meal will improve after additional makings.

***



Grilled Cajun Beef Salad

4 cloves garlic, crushed
1 tsp each: salt, cumin, coriander, paprika
pinch each: cayenne, freshly ground nutmeg
1 tbsp olive oil
2 thick sirloin steaks or New York Cut steaks, 600-700g in total

400g pumpkin or kumara (sweet potato for non-kiwis) cubes
2-3 tbsp butteroil really any oil will do
1 packet Mesclun Salad mix I used French style crispy lettuce from Tescos
12 cherry tomatoes, halved or use the whole punnet, because 12 is nothing!
chopped fresh herbs to taste
French dressing to taste I made my own. Bit of white wine vinegar, bit more of olive oil, salt, freshly ground pepper and some dried chopped up parsley.

Combine the garlic, seasonings and olive oil and rub over the steaks. Cover and refrigerate for at least 8 hours or overnight.

Return the meat to room temperature before grilling for 4-5 minutes each side.

Meanwhile, roast the pumpkin or kumara in butteroil at 190 (degrees Celsius) in an electric frypan for about 8 minutes, until golden and cooked. or if you don't have an electric frypan like me then you can roast it in the oven where things are normally roasted. I thought frypans were for frying.

Slice the steak into strips diagonally across the grain and serve mixed with the greens, roasted vegetable, cherry tomatoes and dressing.

Serves 4.

***