Barbecue Roast Beef Salad

It's the wonderful array of ingredients that make this barbecue roast beef salad so tasty and yet it's still a really healthy barbecue recipe.

TIP - Go for a thick fillet steak, grill rare and slice thinly. It's the carpaccio effect.

Here's my pitch, showing the Italians how to do it!

Picture yourself in the Italian quarter or if possible right there in the heart of Tuscany. A town market full ofsun dried produce, garlic and olive oil.......my mouths watering just writing about it!

Get down the deli and make up this salad, you won't be disappointed. There's enouch here for four good salads.

Ingredients:-

• 1 thick fillet steak of about 450g or 1lb
• 1 lollo rosso lettuce
• Half a cucumber
• 8 plum tomatoes
• 4 gherkins
• 16 olives
• 4 canned artichoke hearts
• 8 sun blushed tomatoes
• salt and freshly ground black pepper

For the Balsamic Vinaigrette

• 1 teaspoon balsamic Vinegar
• 4 teaspoons extra virgin olive oil
• 1 garlic clove crushed
• ½ teaspoon honey

Method:-

Cut the salad to you fancy and build a good leafy tomatoey base and mix up the ingredients for the balsamic vinaigrette in a jug.

Season the beef well on all sides with salt and pepper and grill on hot coals giving it about 4 minutes on each side.Note that if you've got a good thick steak than this effectively means it has four sides (maybe even six!).

Allow to cool a little and slice thinly, layer on the salad and pour on the vinaigrette.

Imagination still in Tuscay? Better go for a glass of Chianti!

Related Pages:

More Deliciously Healthy Barbecue Salads
Great Barbecue Beef Recipes
Information about Barbecue Grills

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