Cook with Rania: grilled steak and potato salad

PITTSBURGH (KDKA) – May is the month of salads! This week, Rania Harris prepares grilled steak and potato salad for the weekend on Remembrance Day!

Grilled steak and potato salad


Marinade and dressing:
2 cloves of garlic – crushed
2 teaspoons Dijon mustard
2 shallots, chopped
2/3 cup freshly squeezed lemon juice
1 cup olive oil
Sea salt and freshly ground pepper to taste

1 ¼ pound fillet mignon
1 pound of red potatoes with peel – boiled – chilled and sliced ​​matches
½ Pound of green beans – cooked crispy tender and chilled
3 ribs of celery – thinly sliced ​​diagonally
1 small Bermuda bulb ~ finely chopped
2 tablespoons capers – rinse and pat dry
2 tablespoons finely chopped fresh basil
Sea salt and freshly ground pepper to taste

Side dishes:
3 hard-boiled eggs – cut into quarters
1 pint of cherry tomatoes or grapes cut in half
Fresh basil leaves

Marinade and dressing: in a small bowl, combine garlic, mustard, shallots and lemon juice. Slowly stir in the olive oil and season to taste. salt and pepper.

Put the fillets in a shallow plate, pour ½ cups of marinade / dressing over the meat and invert to cover, rubbing the meat with the marinade, cover and refrigerate for 2-4 hours.

Place the potatoes and green beans in a large bowl. Add celery, onion, capers, basil and salt and pepper to taste.

Place the fillets on a preheated grill to fry on all sides, then finish baking the fillets in a preheated to 400 degrees to an internal temperature of 125 – 130 degrees (for medium frying). It will take about 15 – 20 minutes – be careful not to overcook the meat as it dries. Lay out on a cutting board and cool. When the meat cools, cut it into thick sticks and add to the vegetable mixture.

When you are ready to serve, season the salad with enough dressing to taste. Place the steak salad in 6 shallow bowls and garnish with eggs, tomatoes and basil leaves. Make an extra tie on the side.

note: The salad can be prepared the day before you are ready to serve, season and garnish. Be sure to keep the potatoes at the bottom of the bowl when cooking in front, and cover the bowl with plastic wrap. Begin the recipe by seasoning the salad, topping and garnish. The bandage can be left at room temperature for up to two hours.

Serves: 6

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