Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
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Marinated Beef Salad
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 0 |
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Ingredients: 3 large boiling potatoes -1 Cup(s) cooked beefsteak cut into thick julienne 2/3 Cup(s) diced pepper; 1/2 green, 1/2 red 1/3 Cup(s) chopped purple onion 1 scallion, thinly sliced 2/3 Cup(s) garlic dressing* recipe following 5 1/3 Tablespoon(s) chopped parsley 1 head lettucee 1 egg yolk 2 2/3 Ounce(s) red wine vinegar 163/5000 Pound(s) sugar 1 Tablespoon(s) chopped garlic 1/4 Quart(s) olive oil |
Directions: Garlic Dressing
combine egg yolk, vinegar, sugar, garlic, salt, and pepper in blender. Dribble in olive oil while blending.
Salad
Peel potatoes. Scoop intosmall balls using melon baller (2 cups+)
Transfer potatoes to a panof salted cold water and bring to a boil. Reduce heat and cook until tender. drain.
Combine potatoes, beef,peppers,onion and scallion in a mixing ball.
Pour on garlic dressing and toss. Add parsley and toss.
Serve over lettuce at room temperature.
*Marinate bongless 2
lb. sirloin 2 inches thick in 1/4 cup olive oil, 1/2 cup red wine vinegar and 1/4 cup soy sauce for 3 hours. before draining, pat dry and pan fry at highest possible heat for 10 minutes.
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