steak salad
Summer is the time for light, refreshing meals that fill you up without feeling heavy. The steak salad is perfect for those looking for a tasty summer dish. It combines protein-rich flavors with cool, crisp ingredients.
Equipment
- Grill or cast-iron skillet
- Sharp chef's knife
- Cutting board
- Mixing bowls
- Meat thermometer
- Tongs
Ingredients
- Protein: 1-2 pounds beef tenderloin
- Salad greens: Fresh arugula about 4 cups
- Cherry tomatoes
- Red onion
- Crumbled blue cheese
- Olive oil
- Balsamic vinegar
- Salt and pepper
- Preparation Instructions
- Pat beef tenderloin dry with paper towels
- Season generously with salt and pepper
- Preheat grill or skillet to high heat
- Sear beef on all sides until desired doneness
- Let meat rest for 10 minutes
- Slice tenderloin against the grain
- Arrange sliced beef over fresh salad greens
Instructions
- Grilling the perfect beef tenderloin needs skill, patience, and some insider tips. Whether you're new to cooking or have years of experience, knowing how to grill beef can make any meal special.
- Achieving the Perfect Temperature
- Keeping the right temperature is key when grilling beef tenderloin. Use a meat thermometer to get it just right:
- Rare: 125°F internal temperature
- Medium-rare: 135°F internal temperature
- Medium: 145°F internal temperature
- Resting and Slicing Techniques
- After grilling, let the beef tenderloin rest for 10-15 minutes. This step is crucial for keeping the meat juicy and tender. When you slice, use a sharp knife and cut against the grain for the best results.