Best Rare Beef Salad With Tarragon Aioli And Balsamic Dressing Recipes

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BALSAMIC STEAK SALAD



Balsamic Steak Salad image

My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! -Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup balsamic vinegar
1/4 cup olive oil
2 teaspoons lemon juice
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 beef flat iron steak or top sirloin steak (3/4 pound)
1 package (9 ounces) ready-to-serve salad greens
8 cherry tomatoes, halved
4 radishes, sliced
1/2 medium ripe avocado, peeled and thinly sliced
1/4 cup dried cranberries
Crumbled blue cheese and additional pepper, optional

Steps:

  • For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

Nutrition Facts : Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

CHEF JOHN'S TARRAGON AIOLI



Chef John's Tarragon Aioli image

The beauty of aioli made in the traditional method with a mortar and pestle is that a small amount of garlic can flavor a large amount of mayo. Also, this real aioli is so strong and powerful that you don't need half a cup of mayo on your grilled fish. Just a teaspoon of my version is so intense it will fully flavor a whole piece of meat or pile of veggies.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 15m

Yield 8

Number Of Ingredients 6

2 cloves garlic, sliced
1 pinch kosher salt
1 tablespoon chopped fresh tarragon
½ cup mayonnaise
2 teaspoons fresh lemon juice
1 pinch cayenne pepper, or to taste

Steps:

  • Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
  • Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 0.9 g, Cholesterol 5.2 mg, Fat 10.9 g, Protein 0.2 g, SaturatedFat 1.6 g, Sodium 128.3 mg, Sugar 0.2 g

TARRAGON SALAD DRESSING



Tarragon Salad Dressing image

Marie Hoyer of Lewistown, Montana whisks together tarragon, chives, parsley and Dijon mustard in her delightful vinaigrette. The fast-to-fix dressing will add a fresh tang to any bowl of mixed greens.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 5m

Yield 3/4 cup.

Number Of Ingredients 10

1/2 cup olive oil
1/3 cup red wine vinegar
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon minced chives
1/2 teaspoon minced fresh parsley
Salad greens

Steps:

  • In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.

Nutrition Facts : Calories 166 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

BALSAMIC VINAIGRETTE WITH FRESH TARRAGON



Balsamic Vinaigrette With Fresh Tarragon image

This is a super easy and incredibly delicious dressing that I love to toss onto a salad of fresh greens, toasted walnuts and sliced pears or apples. Add a little crumbled blue cheese and you've got the most amazing salad, ever.

Provided by hollyfrolly

Categories     Salad Dressings

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 6

1/3 cup balsamic vinegar
1 cup extra virgin olive oil
1 garlic clove, minced (or pressed)
3/4 tablespoon tarragon, freshly minced
1 tablespoon Dijon mustard
salt and pepper, to taste

Steps:

  • Whisk together all ingredients and refrigerate left overs for up to one week.

RARE BEEF SALAD WITH TARRAGON AIOLI AND BALSAMIC DRESSING



Rare Beef Salad With Tarragon Aioli and Balsamic Dressing image

This magnificent rare beef salad is perfect for summer entertaining. Adapted from a recipe by Kate Lamont.

Provided by Daydream

Categories     Greens

Time 11h15m

Yield 6 serving(s)

Number Of Ingredients 14

1 (1 1/2 lb) beef tenderloin
olive oil to rub beef
salt and pepper (to season)
7 ounces stringless baby green beans
4 roasted red bell capsicums
6 medium vine-ripened tomatoes
2 cups flatleaf fresh parsley leaves
6 cups assorted salad greens
5 slices robust bread (around 5 days old)
olive oil, to drizzle over bread
2 cups balsamic vinegar
1 cup port wine
1 tablespoon brown sugar
1 cup tarragon aioli (see Tarragon Aioli)

Steps:

  • Preheat oven to 425F (220C).
  • While the oven is heating, bring the beef to room temperature, and make the balsamic dressing: Place the balsamic vinegar, port and brown sugar in a medium-sized sized saucepan, and stir. Bring to the boil, then immediately reduce heat, and simmer until reduced to less than 1 cup of syrup. Cool.
  • Rub the beef with olive oil, and season with salt and pepper. Tie it with kitchen string so that it retains its shape.
  • Heat a heavy, preferably non-stick skillet, and seal the meat on all sides.
  • Place seared beef on a baking tray and roast in the oven for 15 minutes, or longer to your preference. Allow it to rest, in a warm place, for 30 minutes.
  • While the oven is still on and the meat is resting, place the bread on a baking tray, drizzle or brush with olive oil, and bake until golden. Cool.
  • Meanwhile prepare the salad: Blanch the beans in boiling salted water for 2 to 3 minutes, until barely cooked. They should remain crisp. Refresh in hot water immediately, then drain. Peel and slice the roasted red bell peppers into bite-sized pieces. Skin, seed and dice the tomatoes.
  • Slice beef and transfer it to a suitable-sized serving bowl, along with the juices.
  • Add the salad ingredients - beans, bell peppers, tomatoes, parsley, salad greens, and bread - and mix together gently.
  • Fold through the tarragon aioli.
  • Serve drizzled with reduced balsamic.

Nutrition Facts : Calories 523.1, Fat 24.3, SaturatedFat 9.3, Cholesterol 97.5, Sodium 255.1, Carbohydrate 32.3, Fiber 6, Sugar 12.5, Protein 34.2

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