Fiery Grilled Beef Salad
Although you can use any leafy green in this spicy main-course salad, I suggest watercress because it adds another subtle, peppery layer of heat to the dish. It's fine to partially cook the shallots...
Keywords
- Fiery Grilled Beef Salad
- instructions
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Cooking tools:
- Pepper mill
- Spice grinder
- Chef's knife
- Cutting board
- Citrus press
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Saucepan
- Slotted spoon
- Paper towel
- Grill
- Tongs
- Plate
- Serving bowl
- Salad spinner
Ingredients
- 6 oz. Head of endive, torn into pieces
- 6 oz. Watercress, thick stems discarded
- Freshly ground pepper
- 1 Serrano chile, minced
- 2 tsp. Unseasoned rice vinegar
- 1 tbsp. Fresh lime juice
- 1/4 cup Fresh orange juice
- 2 Navel oranges
- Salt
- 4 Large shallots, thinly sliced
- 2 cups Canola oil
- 1 1/2 pounds New York strip steaks, cut 1 inch thick
- 1/4 cup Granulated sugar
- 1/4 cup Low-sodium soy sauce
- 2 tbsp. Minced garlic
- 1 tbsp. Whole coriander seeds
- 1 tbsp. Whole black peppercorns
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