Best Marinated Beef Salad Recipes

THAI MARINATED BEEF CABBAGE SALAD WITH WARM SHALLOT VINAIGRETTE

Steps:

• Combine all ingredients and mix well. Can be stored in the refrigerator until ready for use.
• In a saucepan or small wok, heat the canola oil until hot. In a tall container, combine the shallots, lemongrass and chiles. Pour the hot oil over the mixture and stir. Slowly add the fish sauce, lime juice, vinegar and sesame oil. Put vinaigrette back into the saucepan to bring back to a simmer. Pour over the cabbage mixture to coat. There will be leftover vinaigrette. Check for seasoning.
• Combine the jalapenos and serrano chiles, sambal, shallots, garlic and honey in a food processor and blend into a smooth paste. While the processor is running, slowly add the soy sauce and rice vinegar. Season. The mixture can be made up ahead and stored in the refrigerator.
• Set oven on broiler or heat a grill. Quickly marinate sirloin in chile mixture for 3 to 5 minutes, turning to coat completely. Cook sirloin to a medium rare, about 4 minutes a side. Let beef rest for 3 minutes before slicing into thin strips.
• PLATING On a large plate, place a mound of the cabbage mixture and arrange sirloin slices around the salad. Garnish with sesame seeds.

MARINATED BEEF SALAD

Steps:

• Combine beef, onion, parsley, red pepper, and tomato, tossing well.
• Combine olive oil, vinegar, salt, pepper, oregano and mustard.
• Pour over salad, tossing well.
• Refrigerate at least 3 hours.
• At serving time, line serving dish with lettuce leaves, fill with salad, and garnish with tomato wedges.
• Serve with plenty of crusty bread.

MARINATED BEEF SALAD

Steps:

• Place the bottlegreen aromatic lime cordial, olive oil, rind and juice of the lime into a bowl, de-seed and finely slice the chilli and crush the garlic, mix together.
• Add the beef and toss until coated, leave to marinate for 20 mins.
• Remove the beef from the marinade, pat dry with kitchen paper.
• Sear the steak in a griddle pan on both sides for 3-4 mins, continue to cook to your liking, add the marinade and allow to simmer for a minute.
• Arrange the salad, halved radishes and torn coriander in a serving bowl, thinly slice the beef and arrange over the salad, pour over the warm juices from the pan and serve.

MARINATED ORIENTAL BEEF SALAD

Steps:

• 1. Broil meat 5 minutes on each side or until desired doneness; slice diagonally into thin strips.
• 2. Meanwhile, in large bowl, combine lemon juice, catsup, oil, sugar, garlic powder, ginger and pepper; mix well.
• 3. Add sliced meat, mushrooms, water chestnuts and onion; mix well. Cover; refrigerate 8 hours or overnight, stirring occasionally.
• 4. Before serving, add pea pods. Serve on lettuce; garnish with tomato. Refrigerate leftovers.

MARINATED BEEF TIPS WITH ARUGULA SALAD

Steps:

• Add beef to a medium size bowl; set aside.
• In separate bowl mix together the olive oil, garlic, steak seasoning, 1 tablespoon basil, salt and pepper. Pour over beef tips, and stir to evenly coat beef pieces with the marinade. Cover and let beef marinate in refrigerator for 2-4 hours, turning often.
• Add marinated beef tips to slow cooker. Pour water and wine over beef. Cover with lid, and slow cook for 6 hours.
• After the first 3 hours of cooking, place the sliced mushrooms, bell pepper strips and onion slices over beef (but don't stir). Cover, and continue cooking for the remaining 3 hours, or until beef is thoroughly cooked and fork-tender.
• Toss together the arugula leaves, mixed greens and the remaining 1 tbsp chopped basil.
• To serve, place a serving of the arugula salad on each plate. Spoon beef and vegetables over each salad serving, letting some of the beef/wine sauce drizzle over the greens.
• Serve immediately.

MARINATED GRILLED BEEF SALAD

Steps:

• Make shallow cross-cuts in both sides of steak; place in shallow dish. Combine mushrooms, onions and water chestnuts in separate shallow dish.
• Mix all remaining ingredients except pea pods until blended. Pour 1/3 cup lemon juice mixture over steak; turn to evenly coat both sides of steak. Pour remaining lemon juice mixture over mushroom mixture; mix lightly.
• Refrigerate both dishes 6 hours to marinate.
• Heat grill on medium heat. Remove steak from marinade; discard marinade. Grill steak 5 to 6 min. on each side or until medium doneness. Transfer to cutting board; let stand 5 min.
• Cut steak diagonally across the grain into thin slices; place in large bowl. Drain mushroom mixture; discard marinade. Add mushroom mixture to meat along with the pea pods; mix lightly.