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Deviled Beef Salad

American.Gourmet's picture
Ingredients
  Sugar 1 Tablespoon
  Dry mustard 1 Teaspoon
  White pepper 1⁄4 Teaspoon
  Paprika 1 Dash
  Prepared horseradish 2 Teaspoon
  Onion 1⁄2 Teaspoon, grated
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Beef top sirloin steak 1 1⁄2 Pound, cut 1 inch thick
  Romaine head 1 , torn in pieces
  Iceberg lettuce head 1 Medium, torn in pieces
  Cherry tomatoes 2 Cup (32 tbs), halved
  Onion 1⁄2 Medium, sliced and separated into rings
  Canned rolled anchovy fillets 2 Ounce (1 Can)
  Hard-cooked eggs 2 , sliced
  Salad oil 2⁄3 Cup (10.67 tbs)
Directions

MAKING
1. Take a small mixer bowl and make the dressing by mixing sugar, mustard, 1/2 teaspoon salt, pepper, and paprika.
2. Stir in grated onion and horseradish.
3. Use an electric mixer and constantly beat at medium-high speed.
4. Gradually add oil and wine vinegar. Add only a little at a time.
5. Chill for some time.
6. Broil steak 3 inches from heat for 7 minutes per side or till medium-rare. Let it cool.
7. Cut the steak into thin strips and allow it to chill.
8. In large bowl, mix together romaine and iceberg lettuce.
9. Take 8 individual salad bowls and divide among the mix in them.
10. Add steak strips, tomatoes, onion rings, anchovies, and egg on the top of the mixture.

SERVING
11. Drizzle with dressing on the top and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Beef
Preparation Time: 
40 Minutes
Cook Time: 
10 Minutes
Ready In: 
50 Minutes
Servings: 
8

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