You are here

Madrigal Salad

Natural.Foodie's picture
Ingredients
  Flank steak 1⁄2 Pound
  Olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Canned italian peeled tomatoes 35 Ounce, well drained, seeded and cut into 1/2-inch dice (1 Can)
  Scallions 1 Cup (16 tbs), thinly sliced (Including Some Of The Green Tops)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
  Parsley 1⁄4 Cup (4 tbs), chopped (For Garnish)
Directions

GETTING READY
1) Remove the fat from the steak by trimming off.
2) Thinly slice the steak across the grain and then cut the slices into 3-inch-long strips.

MAKING
3) In a large nonreactive skillet, add oil and garlic.
4) Place the skillet over moderate heat and heat up oil.
5) Add meat in hot oil and stir-fry over high heat for 1 minute.
6) With a slotted spoon, remove the meat and place aside.
7) In the same skillet, add tomatoes and scallions.
8) Stir these over high heat, for about 30 seconds, or until the tomatoes are hot.
9) Remove the pan from the heat and return the meat to it.
10) Add the mayonnaise, salt and pepper to toss with the meat and vegetables.

SERVING
11) In a serving plate, arrange the Madrigal salad. Sprinkle the chopped parsley over the top to garnish, just before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Beef
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
4

Rate It

Your rating: None
4.415625
Average: 4.4 (16 votes)