Steak Salad
With marinated beef
- Nutrition facts are for one serving.
- Time required to marinate the beef is not included in the cooking time.
- Time to cool is not included in the cooking time.
Ingredients(Servings: 1)
Directions
- Place the beef into a zip-close storage-use plastic bag with (A), remove the air and place into a refrigerator overnight.
- Thinly slice up the onion, place in water and then thoroughly drain. Tear the watercress leaves into edible-size pieces.
- Heat the olive oil in a fry pan, drain the marinade from (1) and add in, cook to desired doneness over medium heat. Next, remove the steak from the fry pan, allow to cool and then cut up into cubes.
- Serve (2) and (3) on a plate garnished with whole grain mustard.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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