Spinach steak salad with roasted shallots

24. May 2013

This way of serving steaks is probably the most unpopular one for me. Summer, sitting in the garden with my family at the hot grill, juicy fragile meat on a fresh fresh salad flavored with a delicious dressing is poetry to me ... I do not deny that the present taste greatly affects my growing baby, but what's more?
You may have noticed that you do not find mostly meat dishes every week, but when I prepare them at home, I choose from the finest pieces of meat, especially from the point of view of origin. Which may be an expensive affair, so it is good to know something about the mass to keep our experiments from ending up in a dog dish. It's great to own a farmer, a butcher, or a chef to get some good stuff. In Prague, as a public resource, I can mention again Paul and his real meat society , who sells meat from proven sources and aged, so it is ideally suited for modification. I also have to mention Macro, which can not be classified as a small supplier, but here you can find high-quality meat of good origin. In addition, a very wide range of varieties, country of origin, ...
It would be nice if you shared the experience with other butchers in expanded regions and perhaps in Slovakia. I would like to add that freshly slaughtered meat is not ideal for cooking. It should be at least 10 days to rest, to be loaded or suspended to achieve the expected fragility and taste.
Next, I attach a beef feast , where you can find a nicely arranged nomenclature of all steaks in Czech. other languages, because that may be quite confusing. In one restaurant they have Entrecote, another Rib-eye, and it's a tall barbecue ... So, a small alphabet of steaks with photos and meat ...
Below in the recipe you will find tips for warm marinating in a bag, as my dad does and he has it from a master chef. Also recipe for marinade, which is also dressing. It makes me much fun because it saves time and dressing is a bit extraordinary. So, a beautiful weekend, and I wish you anytime soon with family or friends to sit somewhere in the open at a common table.)

20 minut - 2 porce

Postup

1. Prepare dressing by mixing all ingredients. If you have time, make the dressing double the dose and use the portion to load the meat. The economic way of marinating is in a bag, then you can also put the meat into a water bath at 50 ° C. If you marinate this, the meat rinses faster and stretches the flavor. My dad marines meat in an oven set at 50 ° C immersed in a bag in a hot water pot. (Ideal is a cast iron pot or other deeper fusing.)
If it is time to eat, then forget about marinating next time and keep steak left by hand at room temperature.

2. Prepare the washed and dripped fresh spinach on two large plates, sprinkle with cherry tomatoes and fresh herbs to your taste. Shallow the shallots and cut into quarters so that they are created after separating the individual layers of moon, which slowly fry with a drop of olive oil in the pan. Rest in soft so that the edges begin to have a light-gold color. You can also steak, shallots and even spring onions, like me this time, on grill.

3. Shallow the shallot when it is not too hot to arrange for the salad, burn the pan and stew the steak on both sides. Each side is fried for approximately 3-5 minutes. It depends how you like it. But I assume that those of you who buy a quality steak do not belong to the "well done" category. I made a sirloin steak on a hot grill and it was very short, about 3 minutes. Ready the salmon, pepper and cut into thin slices, which can be served directly on fresh spinach salad drizzled with caper dressing.

TIP : Serve together with toasted tortilla, focaccia , or pita , for example. On the kitchenette you can also find a bread recipe onan I. , naan II. , or chapati wheels .