Fiery Grilled Beef SaladPT150Mhttps://img1.recipesrun.com/201907/2019/0827/eb/6/803189/300x200x50.jpg 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 ahead of time (even the night before) until they are golden, then let them cool; when you refry them before serving, they'll become extra crispy. Try it out!6 servings
Ingredients:
6 oz. Head of endive, torn into pieces6 oz. Watercress, thick stems discarded Freshly ground pepper1 Serrano chile, minced2 tsp. Unseasoned rice vinegar1 tbsp. Fresh lime juice1/4 cup Fresh orange juice2 Navel oranges Salt4 Large shallots, thinly sliced2 cups Canola oil1 1/2 pounds New York strip steaks, cut 1 inch thick1/4 cup Granulated sugar1/4 cup Low-sodium soy sauce2 tbsp. Minced garlic1 tbsp. Whole coriander seeds1 tbsp. Whole black peppercorns
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 ahead of time (even the night before) until they are golden, then let them cool; when you refry them before serving, they'll become extra crispy. Try it out!
