Beef Salad With Chipotles And Radishes
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Beef Salad With Chipotles And Radishes
  Beef    Salad  
Last updated 6/12/2012 12:59:33 AM. Recipe ID 22540. Report a problem with this recipe.
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      Title: Beef salad with chipotles and radishes
      Yield: 4 Servings
      2 lb Sirloin steaks, 1 to 1 1/2
           Inches thick
           Salt and freshly ground
           Black pepper
      1 tb Olive oil, for brushing
      1 lg Red onion
    1/2 c  Canned chipotle chiles,
           Stemmed, seeded and finely
    1/3 c  Extravirgin olive oil
    1/4 c  Fresh lime juice
  2 1/2 tb White wine vinegar
    1/2 ts Salt
    1/2 ts Cracked black pepper
      2 lg Cloves garlic, minced
      3    Anaheim chiles, roasted,
           Peeled, stemmed, and seeded
           (see Note)
    1/2    Hothouse cucumber, peeled
           And cut into 1/4inch dice
      5    Radishes, cut into 1/4inch
      1 bn Cilantro, leaves only,
           Finely chopped
    1/2    Head romaine lettuce, pale
           Inner leaves only, coarsely
      2    Ripe plum tomatoes, cut into
  Heat a well-seasoned castiron frying pan or griddle to high heat.
  Season the steaks generously with salt and pepper and brush them with
  a little olive oil. Sear the steaks for about 4 minutes on each side,
  depending on their thickness, for mediumrare meat. Remove from the
  heat and allow to cool almost to room temperature.
  Trim the stem and flower ends of the red onion and cut it in half
  crosswise. Pressing from the bottoms, pop the onion sections out so
  that you have 6 goodsized onioncups. Set aside and cut the remaining
  onion into 1/4inch dice.
  In a large mixing bowl, whisk together the chopped chipotles, olive
  oil, lime juice, vinegar, salt, cracked pepper and garlic until well
  blended. Cut the Anaheim chiles into 1/4inch dice and add them to the
  bowl, along with the diced red onion, cucumber, radishes, and
  Slice the beef across the grain on the diagonal into 3/8inch slices.
  Spread a layer of the romaine on each plate and distribute some of
  the beef and the tomatoes on top. Spoon the dressing, with all its
  chunky ingredients, over the top and serve immediately.
  Yield: 6 servings
  Note: Fresh chiles and bell peppers can be roasted over a gas flame
  or on a tray under the broiler. Keep turning so the skin is evenly
  charred, without burning and drying out the flesh. Transfer the
  charred peppers to a plastic bag, tie the top closed and let steam
  until cool to the touch, about 15 minutes. (If you are rushed, you
  can place the bag in a bowl of iced water to speed things up.) The
  best way to peel is just to pull off the charred skin by hand and
  then dip the peppers briefly in water to remove any blackened bits.
  Do not peel the pepper under running water since that will wash away
  flavorful juices. Once peeled, cut away stems, seeds and veins.

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Recipe ID 22540 (Apr 03, 2005)

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