Warm beef salad

Yield: 1 servings

Measure Ingredient
\N \N Porterhouse steak
\N \N Dry Cajun or Moroccan spice mix
\N \N Salad Greens - mescalin mix; or other lettuce
\N \N ; varieties, such as
\N \N ; rocket
\N \N Bitter greens etc
\N \N Snowpeas
\N \N Julienne Carrot/Shredded Vegetables
\N \N Balsamic Vinegar
\N \N Olive Oil
\N \N Fresh Herbs; such as
\N \N ; Oregano/Thyme
\N \N Garlic
\N \N Spanish Onions; (cut finely)


Dust porterhouse steak in the dry spice mix of your choice, cover and leave to marinade for about an hour in the refrigerator.

Pull steak out of the fridge about 10 to 15 minutes before you are going to cook them to allow the meat to take the fridge chill off...if you cook meat with a fridge chill on it, they will shrink a lot more and take longer to cook.

Seal off the porterhouse steaks, and cook to your preference (5 minutes each side, for a medium/rare porterhouse). Remove the pan from the heat, and put a saucepan lid or piece of foil over the top of pan to rest for a couple of minutes.

While meat is resting, make up the dressing. For the beef dressing...sweat off the onions lightly, then mix in balsamic vinegar, olive oil, fresh herbs and garlic...warm through gently.

Meanwhile, arrange salad greens and vegetables in bowl, slice meat and arrange on top of the salad mixture, and pour over warm salad dressing.

There you have another great idea for beef! Recipe courtesy Lachlan Bowtell, Meat & Livestock, Australia Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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