Ribeye Steaks on Summer Salad

Madeline

Everyday Culinary Delights

Ribeye Steaks on Summer Salad

Introduction

The recipe for steaks de contrefilet sur salade estivale presents a delightful combination of flavors that perfectly captures the essence of summer. This dish features tender and juicy sirloin steaks served on a vibrant salad, making it ideal for outdoor gatherings or a light dinner.

Detailed Ingredients with measures

– Sirloin steak – 500g
– Olive oil – 3 tablespoons
– Balsamic vinegar – 2 tablespoons
– Salt – to taste
– Pepper – to taste
– Mixed salad greens – 150g
– Cherry tomatoes – 200g
– Cucumber – 1, diced
– Red onion – 1, thinly sliced
– Fresh basil – a handful, chopped

Prep Time

15 minutes

Cook Time, Total Time, Yield in french

Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 portions

Ribeye Steaks on Summer Salad
Ribeye Steaks on Summer Salad

Detailed Directions and Instructions

Step 1: Prepare the Salad

Wash and rinse a variety of fresh salad greens such as lettuce, arugula, or spinach. Chop them into bite-sized pieces and place them in a large salad bowl.

Step 2: Add Additional Vegetables

Dice cherry tomatoes, cucumbers, and bell peppers into small pieces. Add them to the salad greens in the bowl. Optionally, you can include other vegetables of your choice.

Step 3: Prepare the Dressing

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until well combined. Adjust seasoning to your taste.

Step 4: Grill the Steaks

Season the beef steaks with salt and pepper. Preheat the grill to medium-high heat and cook the steaks for about 4-5 minutes on each side for medium rare. Adjust grilling time based on your desired level of doneness.

Step 5: Rest the Steaks

Once cooked, remove the steaks from the grill and let them rest for at least 5 minutes. This helps to retain the juices.

Step 6: Slice the Steaks

After resting, slice the grilled steaks into thin strips.

Step 7: Assemble the Salad

Pour the dressing over the salad and toss gently to coat all ingredients. Top the salad with the sliced steak and give it another light toss.

Step 8: Serve the Salad

Plate the salad, ensuring that each portion has a good amount of steak and vegetables. Serve immediately while the steak is still warm.

Notes

Note 1: Choosing the Beef

Select good quality beef for optimal flavor and tenderness. Look for steaks that are well-marbled.

Note 2: Customizing the Salad

Feel free to add your favorite toppings, such as nuts, seeds, or cheese, to enhance the salad’s flavor and texture.

Note 3: Alternative Cooking Methods

If you don’t have a grill, you can also cook the steaks in a skillet or under a broiler.

Note 4: Leftovers Storage

Store any leftover salad in an airtight container in the refrigerator for up to a day. However, it’s best enjoyed fresh.

Ribeye Steaks on Summer Salad
Ribeye Steaks on Summer Salad

Cook techniques

Grilling the Steak

Grilling is a popular technique for cooking steaks. To achieve a perfect sear, preheat your grill to high heat and coat the steak lightly with oil. Place it on the grill and don’t move it for a few minutes to form a crust. Flip only once to keep the juices locked in.

Resting the Meat

After cooking, it’s important to let the steak rest for a few minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak when sliced.

Preparing the Salad

For a fresh summer salad, mix a variety of leafy greens, seasonal vegetables, and a light vinaigrette. Toss the ingredients gently to ensure an even distribution without bruising the greens.

Using a Meat Thermometer

To ensure your steak is cooked to the desired temperature, use a meat thermometer. Insert it into the thickest part of the steak. Aim for 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 160°F (71°C) for well done.

Choosing the Right Cut

Selecting the right cut of beef is critical for success. Contre-filet, known for its tenderness and flavor, is an excellent choice for grilling. Look for marbling, which indicates fat content and contributes to flavor and juiciness.

FAQ

What is the best way to marinate steak?

Marinating steak enhances its flavor and tenderness. Use a mix of acids like vinegar or citrus juice and oils, along with herbs and spices. Allow the steak to sit in the marinade for at least 30 minutes, or up to overnight in the refrigerator for optimal results.

Can I cook steak in a pan instead of on the grill?

Yes, you can definitely cook steak in a pan. Use a heavy skillet, preferably cast iron, and sear the steak over high heat, ensuring a good crust forms before flipping.

How do I know when my steak is done?

You can determine doneness by pressing the steak with your finger – rare feels soft, medium feels somewhat firm, and well-done feels very firm. For accuracy, use a meat thermometer.

Is it necessary to season steak before cooking?

Yes, seasoning is crucial for enhancing flavor. A simple rub of salt and pepper is often enough, but you can experiment with other seasonings and herbs to suit your taste.

How long should I let the steak rest after cooking?

Let the steak rest for about 5 to 10 minutes. This resting period is vital for maintaining juiciness and flavor when the steak is sliced.

Ribeye Steaks on Summer Salad
Ribeye Steaks on Summer Salad

Conclusion

The Steaks de Contrefilet sur Salade Estivale is a delicious and refreshing dish that brings together the juicy flavors of beef and the vibrant tastes of summer vegetables. This recipe is perfect for warm weather dining, offering a light yet satisfying meal that can easily impress your guests. Enjoy the delightful combination of textures and flavors, making it a staple for your seasonal menu.

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Ribeye Steaks on Summer Salad
Ribeye Steaks on Summer Salad

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