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beef and arugula with raspberry-chipotle dressing recipe

Written on Tuesday, August 16, 2016 | 12:33:00 PM

makes: 4 servings (2½ cups salad, about 4 ounces steak, and 2 tablespoons dressing each)

prep: 15 minutes       grill: 8 minutes

Ingredients : 
- 1 pound lean boneless beef sirloin steak, cut 1 inch thick
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups arugula leaves
- 2 cups halved red and/or yellow cherry tomatoes
- 2 cups fresh raspberries
- 2 tablespoons soft goat cheese (chèvre)
- 1 recipe Raspberry Chipotle Dressing

raspberry-chipotle dressing: Mash ½ cup fresh raspberries. In a screw-top jar combine mashed berries, 2 tablespoons white wine vinegar, 1 tablespoon canola oil, 2 teaspoons honey, and 1 teaspoon chopped canned chipotle peppers in adobo sauce.* Cover and shake to combine. Makes about ½ cup.

Preparation Method :
1) Sprinkle steak with the salt and pepper. For a gas or charcoal grill, place steak on the grill rack directly over medium heat. Grill, covered, to desired doneness, turning steak once halfway through grilling. (Allow 8 to 12 minutes for medium rare and 12 to 15 minutes for medium.) Slice steak.

2) To serve, place arugula on a serving platter. Arrange cherry tomatoes, steak, and raspberries on arugula. Dot with goat cheese. Drizzle with Raspberry Chipotle Dressing.

*test kitchen tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


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