The idea of ​​making salads in a warm form is not at all new, a similar dish appeared back in the days of the Roman Empire, but only recently have modern chefs revived, altered and improved the recipe. Today, light, bright, warm salad with beef with a juicy, harmonious taste is a must in the menu of every famous restaurant. Meanwhile, it is not so difficult to cook it at home: it can be a hearty snack, and the main dish, and a great option for a picnic grill.

Warm salad with beef and vegetables

The sophisticated taste, which will give an impeccable combination of marbled beef and juicy baked vegetables, will be appreciated not only by gourmets. A dish close to the masterpieces of Mediterranean cuisine is also perfect for dietary nutrition: 100 g of the finished product - ∼181 kcal, 12 g of protein, 10 g of fat and 8 g of carbohydrates.

Ingredients:

  • 550-600 g of beef;
  • 180 g of colored pepper;
  • 100 g of tomatoes (choose fleshy, medium-sized fruits);
  • 80 g of onions or yellow onions;
  • 100 g of pickle brine;
  • 3 garlic cloves;
  • 5 pieces. juniper (berries);
  • 30 g of olive oil and balsamic vinegar;
  • salt, pepper to taste;
  • capers, olives for decoration.

The meat plays a dominant role in the salad. To make it juicy, and prepare at the same time as quickly as possible, it is better to take a tenderloin.

Step by step cooking:

  1. Rub the whole meat with crushed garlic and crushed juniper berries, salt, pepper to taste, grease with oil. We heat the non-stick pan (preferably with a thick bottom), put several bay leaves on it, wait for a light haze - such manipulations will provide a smoking effect and give the meat incredibly aromatic notes of taste. Grill the steak for 5 minutes, turning over several times.
  2. We cut the onions in half rings, mix with brine, put in a microwave oven for 60 seconds at the maximum power of the equipment. Cooling down. Take note of this method of pickling onions, which is many times faster and more useful than the usual soaking of a vegetable in vinegar.
  3. On the bottom of the tomatoes we make a small cross-shaped incision, pour the vegetables with boiling water for several minutes. Remove the softened skin. Cut into slices, not forgetting to remove large seeds and stalk.
  4. Bake pepper for half an hour at 200 degrees. Cool in a sealed container, you can package. When the pepper has cooled, cut it lengthwise, remove the seed box, peduncle, peeled skin and cut the pulp with longitudinal wedges.
  5. Again, preheat the oven to 180 ° C, put the "rested" meat and tomatoes on a baking sheet, bake for 10-15 minutes. If the vegetables start to burn, we decrease the temperature, and increase the time, respectively.
  6. We cut beef into thin slices. Lightly season meat and tomatoes with balsamic vinegar, shake well.
  7. On a wide plate we collect a warm salad with beef and vegetables. The sequence of layers is as follows: onion - meat - tomatoes - pepper. Garnish with a mixture of capers and olives, spray again with vinegar. Immediately serve to the table.

Salad dressing can be very different - Tartar or mustard sauces, based on sour cream with herbs. An option prepared by mixing juices extracted from meat and pepper during baking, olive oil and a drop of balsamic oil is also perfect. Experiment!

With the addition of arugula

Looking for a light meal option for a cozy summer dinner on the terrace? The ideal solution is an Italian salad with beef and arugula. The grass will add to it a pleasant spicy bitterness and a hint of the required sharpness - this is it for romantic relationships.

Ingredients:

  • 300 g of beef;
  • 120 g of cherry tomatoes;
  • 160 g of arugula;
  • 5 g sesame;
  • 2 tbsp. l oils (preferably olive);
  • 0.5 tsp balsamic vinegar;
  • 1 tbsp. l soy sauce;
  • salt to taste.

Step by step cooking:

  1. Place the meat for 10 minutes in the freezer for easy cutting into long thin strips, similar to the preparation of beef stroganoff. After slicing, marinate the beef for 10 minutes in a mixture of soy sauce and ol. oil (1 tbsp. l. of each product). Fry for 5 minutes over high heat with the addition of another 1 tbsp. l oils. Cool slightly.
  2. Cut the cherry into halves.
  3. Serve the dish in portions: put the meat on the ruccola leaves, then the cherry.

Read also:salad with arugula and shrimp

Pour the juice left after frying the beef, sprinkle with balsamic, sprinkle with sesame seeds.

Cooking with Eggplant

A bright salad with a piquant taste that will brighten up a daily dinner or become the gastronomic highlight of the festive menu is prepared in just half an hour.

Ingredients for 3 servings:

  • 300 g of beef;
  • 1 carrot;
  • 1 bell pepper;
  • 1 eggplant;
  • cooking oil.

For the sauce:

  • 2 cloves of garlic;
  • 1 tbsp. l soy sauce and lemon juice;
  • 1 tsp Sahara;
  • 3 tbsp. l olive oil;
  • a bunch of parsley.

Step by step cooking:

  1. Cut the eggplant into strips, let stand for 10-15 minutes, drain the resulting liquid.
  2. Cut the pepper into strips, three carrots on a “Korean” grater.
  3. Grind the garlic, finely chop the parsley, mix them with all the other ingredients for dressing. Give a little insist.
  4. We prepare the meat by analogy with the previous recipe. Quickly fry in a hot pan with a drop of oil.
  5. Add carrots and eggplant, fry for a couple of minutes, then pour pepper into the pan, cook for a few more minutes. Vegetables should not be excessively soft, let alone creep.

We spread the beef with vegetables on a wide plate, pour the sauce, serve warm in the form of a table.

Thai warm salad with beef

Thai warm salad with a harmonious combination of flavors of juicy meat, vegetables and numerous spices is unlikely to leave anyone indifferent. It is prepared elementarily, it takes a minimum of time, if you do not take into account a couple of hours necessary for marinating beef.

Ingredients for 4 servings:

  • 300 g of meat;
  • 1 large red bell pepper;
  • 2-3 cucumbers;
  • half a head of Beijing cabbage;
  • 1 chili pepper
  • sesame to taste.

Ingredients for Marinade:

  • 4 cloves of garlic;
  • 2 tsp honey;
  • half lime;
  • 3-4 tbsp. l olive oil;
  • 2/3 of ginger root;
  • soy sauce to taste.

There is no salt in the marinade: it is successfully replaced by soy sauce and spices.

Step by step cooking:

  1. Cut the frozen meat into thin strips. Let the garlic through the press, cut the ginger into small pieces, squeeze the juice from the lime. Prepare the marinade by mixing all the ingredients. Pour them meat, send for 2 hours in the refrigerator.
  2. We tear the leaves of Beijing cabbage with our hands in a deep salad bowl, in which the finished dish will be served.
  3. Cut into strips cucumbers, bell peppers, chili.
  4. Sesame seeds are fried for a couple of minutes in a hot pan until a golden hue appears. The frying time can even be slightly reduced, since sesame overexposed to the fire will be bitter.
  5. Remove the pieces of ginger from the marinated beef, put the meat and liquid into a hot pan with a small amount of oil. Fry until cooked (about 7-10 minutes).
  6. To the Chinese cabbage we add vegetables, meat along with the marinade and the resulting juice, sprinkle with fried sesame seeds, mix. Cover with a lid and let it brew for 3-5 minutes.

After the allotted time, the delicious Thai warm salad is ready to eat.

With bell pepper

Such a popular restaurant snack is easily prepared at home.

Ingredients:

  • 350 g beef tenderloin;
  • red bell pepper;
  • cucumber;
  • 2 celery root;
  • a bunch of cilantro.

For refueling:

  • juice from half a lime;
  • clove of garlic;
  • a little grated ginger (∼2 cm root);
  • 2 tbsp. l soy sauce and peanut butter.

For pickling meat:

  • 2 tbsp. l soy sauce and peanut butter;
  • 1 tsp granulated sugar.

Step by step cooking:

  1. We mix the components for the marinade, water the meat, send it to the cold for 1 hour.
  2. Cut pepper into medium cubes, cucumber into longitudinal strips, celery into thin slices. Finely chop the cilantro.
  3. Bake the pickled meat on the foil for 20-30 minutes at 220 degrees.
  4. Cut the finished beef into thin strips, pour the sauce, combine with bell pepper, cucumber, celery, cilantro. We serve to the table.

To make the sauce, simply mix all the ingredients.

Bean Appetizer

Very tasty warm salads are obtained by mixing beef with green beans and soft cheese. A spectacular, simple and incredibly healthy meal for healthy food advocates.

Ingredients for 2 servings:

  • 200 g of beef;
  • 4 handfuls of green beans;
  • leaves of your favorite salad;
  • 10 cherry tomatoes;
  • 80 g of soft cheese;
  • 100 ml of soy sauce;
  • salt, pepper if necessary.

For refueling:

  • 1 tsp Dijon mustard;
  • 2 tbsp. l soy sauce;
  • 4 tbsp. l vegetable oil (sesame, peanut, olive, etc.);
  • lemon juice to taste.

Step by step cooking:

  1. Cut the meat into strips, pickle in soy sauce. We vary the time, starting from 10 minutes.
  2. Fry beans for a few minutes in a drop of oil and soy sauce. We do the same with tomatoes, cut into quarters (we first remove the beans from the pan).
  3. Separately, we fry the beef with the sauce, you can even stew it slightly under the lid to get a softer meat structure.
  4. For the sauce, mix all 4 components.
  5. Put lettuce on the dish, then beans, cherry, beef. Salt, pepper if necessary. Water the dressing. Add the cheese cubes and serve.

Warm salad with beef and mushrooms.

Another juicy variation of delicious warm salad will appeal to fans of the classic combination of mushrooms and meat.

Ingredients for 2 servings:

  • 200 g tenderloin;
  • 100 g of champignons;
  • 150 g mixed salad;
  • 1 young onion (you can take leek);
  • 2 tbsp. l olive oil;
  • salt, pepper to taste.

For refueling:

  • 100 g of soy sauce and vegetable oil (take your favorite);
  • 25 g of wine vinegar;
  • 7 g chopped garlic;
  • a small bunch of greenery.

Step by step cooking:

  1. Beat the ingredients for dressing slightly with a blender, give her time to brew.
  2. Sprinkle the tenderloin with oil, fry in a hot pan for 4 minutes, turn the meat over 1 time. Leave the finished beef for 5-10 minutes, then thinly chop.
  3. In the same pan, quickly fry the chopped onion. Separately, fry the sliced ​​mushrooms with salt and pepper.
  4. On the lettuce leaves put the meat "straw", mushrooms, onions, pour dressing. Buon appetito!

A warm salad with beef is a fertile field for culinary experiments, which means that you can achieve your own touch of the author. Good luck

Similar:More from the author: