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What do you think of this Beef Salad recipe?
Beef Salad (My husband’s recipe made in the restaurant business, scaled down)
Take leftover raw steak (6 to 8 oz.), cut into thin strips, approximately 1/2” to 1” long.
Put in pot of cold water, let it come to a boil, then drain.
While meat is still warm, add vinegar and oil (Portion ratio 2/3 vinegar to 1/3 oil)
Add seasoned salt (like Nature’s Seasoning).
Use 1 or 2 each of onion and green pepper, depending on the size.
Cut up onion and green peppers into slices.
All ingredients should be added while the meat is still warm.
Place in refrigerator, uncovered, on a cooling rack so cold air can circulate around the dish. Cover when salad is cold. Refrigerate overnight.
Before serving, stir the salad.
Makes approximately 3 to 4 servings.
7 Answers
- Sugar PieLv 71 decade agoFavorite Answer
I'd prefer the meat seared or grilled, not boiled. And blue cheese crumbles would be a natural to go in that salad, too.
- Dottie RLv 71 decade ago
It doesn't sound like a salad to me since you only listed the beef, peppers and onions in a seasoned "marinade". Did you mean for this to be put on a bed of salad greens? Then I might like it, otherwise - to me - it's not a salad, but a meat dish.
- 1 decade ago
Sounds good, but I don't care for boiled meat, unless I'm making a soup or a stew. The ingredients sound pretty good if the beef were grilled or broiled. I like someones suggestion for avacado, yum.
- 1 decade ago
Sounds good but I would saute the steak in a little montreal steak seasoning, or garlic and oil, then add it to the other ingredients.
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- Nathalie KLv 61 decade ago
By boiling the meat you are sapping it of a lot of its natural flavors...searing it or slicing it then sauteeing it in oil and the seasonings would be a better option...also the V&O ratio should be the other way around...
- Anonymous1 decade ago
seems like sort a wierd way to cook meat, but sound like a tasty recipee
