Grilled Beef and Spring Onion Salad

Photo: Annabelle Breakey; Styling: Kevin Crafts

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 555
Caloriesfromfat 66 %
Protein 30 g
Fat 42 g
Satfat 9 g
Carbohydrate 16 g
Fiber 4 g
Sodium 929 mg
Cholesterol 58 mg

Ingredients

Vinaigrette
2 tablespoons minced garlic
3 tablespoons Dijon mustard
1/4 cup white wine vinegar
2 teaspoons kosher salt
1 teaspoon pepper
1 teaspoon sugar
3/4 cup extra-virgin olive oil
Salad
1 1/2 pounds beef tri-tip or round, sliced against grain into 1/4-in. slices
12 spring onions or 18 green onions, roots and top half of green ends trimmed
3 qts. loosely packed mixed radish greens and arugula (or all arugula)
1 large bunch (about 1 lb.) red or pink radishes, cut into thick wedges
2 cups sunflower sprouts

Preparation

1. Whisk together vinaigrette ingredients in a large bowl and pour half into a small bowl. Add beef and onions to large bowl, stir to coat, and chill 3 hours (or let sit at room temperature 2 hours), stirring once.

2. Heat a gas or charcoal grill to medium (350°). Oil cooking grate and grill onions until softened and lightly charred, turning once, 8 to 10 minutes. Increase heat to high (500°) and grill beef in 3 batches, letting heat come back up to 500° before starting a new batch. Cook, turning once, about 3 minutes total per batch, or until browned and cooked through (cut to test).

3. Toss greens and radishes in a large serving bowl with half of reserved dressing. Toss beef and sprouts with remaining dressing. Divide greens among large plates and top with grilled beef, onions, and sunflower sprouts.

Note: Nutritional analysis is per serving.

Note:

Total time does not include marinating time.

April 2011