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You are here: Home / Recipes / Steak and red beet chips salad

Steak and red beet chips salad

August 23, 2016 by ohmydish Leave a Comment

A salad needs to have something crunchy! Try this steak and red beet chips salad yourself. Served with an easy balsamic vinegar dressing.
Yield: 4 people | Prep Time: 10 minutes | Cooking time: 15 minutes | Difficulty: Easy

Ingredients

  • 2 steaks
  • 1/4th cucumber
  • escarole, or use any other greens you prefer
  • 30 ml olive oil
  • 10 ml balsamic vinegar
  • 3 medium-sized raw beets
  • 1 liter sunflower or other neutral oil for frying
  • fine salt and pepper to taste
Steak and red beet chips salad ingredients
Steak and red beet chips salad ingredients

Kitchen equipment needed

  • mandoline
  • heavy bottomed pan for frying
  • skimmer
  • large bowl
  • small bowl
  • whisk
  • paper kitchen towel
  • cutting board & chef’s knife
  • large skillet

Preparation — 10 minutes

Get the steaks from the fridge and let them rest until they’re on room temperature. Get the frying oil ready and place on medium heat.

Meanwhile PEEL the red beets and slice them into very thin slices using a mandoline. PAT them dry using paper kitchen towels. RINSE the escarole or mixed greens, and chop the escarole into smaller pieces. CREATE a very simple dressing by combining balsamic vinegar with olive oil and season with pepper and salt. SLICE the cucumber into thin long strips using the mandoline.

Steak and red beet chips salad
Steak and red beet chips salad

Finishing the steak and red beet chips salad — 15 minutes

When the frying oil is hot enough, you can fry the thin red beet slices. Don’t overcrowd the pan, so fry them in batches. They’re done very quickly, TRANSFER them to a bowl lined with a paper kitchen towel to get rid of any excess oil. Immediately season the red beet chips with fine salt and keep on adding a new batch of beet slices to the hot oil.

USE your hands to press pepper and salt into the steaks. HEAT olive oil in a large skillet and cook the steaks for about 3 minutes on each side, depending how you like your steak. Let your steaks rest a few minutes before slicing them.

DIVIDE mixed greens or escarole, cucumber slices and balsamic vinegar over the plates. CUT the steaks into slices and divide over the salad. Finish it off with red beet chips and enjoy!

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Summary
recipe image
Recipe Name
Steak and escarole salad
Published On
2016-08-23
Preparation Time
10M
Cook Time
15M
Total Time
25M

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Filed Under: Lunch, Salads, Starters Tagged With: balsamic vinegar, beef, beetroot, beetroot chips, cucumber, cucumber slices, cucumber strips, escarole, fine salt, mixed greens, neutral oil, olive oil, pepper, raw beet, red beet, red beets chips, steak, sunflower oil

About ohmydish

Veronique works as a chef and Marco builds websites. We've started ohmydish.com in 2014 to give us a way of sharing our recipes with the world. Since we like all kinds of foods, you'll see dishes from every kitchen imaginable. Our recipes are not specifically healthy, vegan, easy or frugal, but they do have one thing in common: they are all made with passion. You can contact us if you have any questions about food, recipes or our food blog.

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