COLD SEARED BEEF SALAD
COLD SEARED BEEF SALAD with herbs, capers, and lemon dressing
About 30 years ago during a brief period when Perriddies of Holland served wonderfully authentic Italian cuisine, Alice, my mother and I enjoyed an absolutely superb carpaccio plate that I’ll never forget. Today, Alice said she was going to make something Italian out of the leftover charcoal grilled Tri Tip Steak from last night and initially, I wasn’t all that enthusiastic. That is, until she asked me to shave the meat and pour the dressing she’d made over it to allow it to marinate. The smell immediately brought back memories of the Perriddies carpaccio. All day, I was thinking and reliving that meal. It did not disappoint. I’d say it was the tastiest meal we’ve had all year. She got the recipe from ITALIAN HOME COOKING by Julia Della Croce.
Leftover meat never goes to waste in my kitchen. The Italians have many inventive uses for it, exemplified in this superb family recipe for beef salad. It is so good, you need not wait for the opportunity of leftover beef to make it. I use charcoal-broiled flank, skirt,, or sirloin steak for this salad, although care should be taken to cut the meat into very thin slices.
1 pound grilled, roasted, or broiled beef, trimmed of fat
FOR THE DRESSING
4 cornichons, minced 1 tablespoon chopped fresh flat leaf parsley 4 basil leaves, minced 3 tablespoons drained chopped capers 1/4 teaspoon freshly grated lemon zest 3 tablespoons freshly squeezed lemon juice 1 teaspoon red wine vinegar 1/4 cup extra virgin olive oil 1 generous teaspoon Dijon mustard salt and freshly ground black pepper
1. Cut the meat into thin, finger-sized pieces 2. In a small bowl, combine all the dressing ingredients, including salt and pepper to taste, and, using a fork, stir to mix. Pour the dressing over the beef and allow to marinate refrigerated for several hours or left at room temperature, covered, for one hour.
We served it with salad greens and poured a little of the dressing over the greens too.
Enjoy in Good Health,
Brian Cain, the Michigan Vintner
