Steak-House Salad

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Salads | Salads

Special diet :

Ingredients

4 medium red bell peppers
10 oz (310 g) trimmed filet mignon
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
2 garlic cloves
1 lb (500 g) string beans, trimmed
3 tbsp (45 mL) balsamic vinegar
2 tsp (10 mL) extra-virgin olive oil
2 tbsp (30 mL) minced shallot
8 cups (2 L) mesclun (about 4 oz / 125 g)
6 medium tomatoes, cut into 1/4-inch (0.5 cm) wedges

Directions

1. Preheat grill or broiler. Put red peppers on grill rack or broiler pan. Cook until skins are blistered and blackened, about 10 minutes, turning frequently. Put in paper bag, seal tightly, and let steam 10 minutes. Peel away blackened skins from peppers, seed, and cut into  chunks.
2. Meanwhile, lay filet flat on cutting board and slit lengthwise three-fourths of the way through. Open like a book and spread flat. Sprinkle with 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper. Cut 1 garlic clove in half and rub cut sides all over beef. Grill or broil beef until done to taste, about 3 minutes on each side for medium. Thinly slice beef.
3. Cook beans in boiling water until crisp-tender, about 5 minutes. Drain and rinse immediately with cold water.
4. Mince remaining garlic clove. Whisk vinegar, oil, garlic, shallot, and remaining salt and pepper in small bowl. Divide mesclun among plates and arrange steak, red peppers, beans and tomatoes on top. Drizzle with dressing. 

Nutritional information:

Meanwhile, lay filet flat on cutting board and slit lengthwise three-fourths of the way through. Open like a book and spread flat. Sprinkle with 1/4 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper. Cut 1 garlic clove in half and rub cut sides all over beef. Grill or broil beef until done to taste, about 3 minutes on each side for medium. Thinly slice beef.

• Type of Meal Salads

Type of Meal Salads