Walla Walla Beef Salad
Notes: For a more colorful salad, use a sweet red onion. Serve with toasted pocket bread.
Yield: Makes 4 main-dish, 8 appetizer servings
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Amount per serving
- Calories: 213
- Calories from fat: 31%
- Protein: 21g
- Fat: 7.3g
- Saturated fat: 2.6g
- Carbohydrate: 18g
- Fiber: 2.6g
- Sodium: 356mg
- Cholesterol: 53mg
- 3/4 pound fat-trimmed beef tenderloin or other tender beef steak
- 3 cups fat-skimmed beef or chicken broth or water
- 3/4 cup lime juice
- 3 tablespoons lemon juice
- 1 Walla Walla or other sweet onion (1/2 lb.), peeled and cut lengthwise into thin slivers
- About 1 tablespoon hot chili flakes
- About 3/4 teaspoon kosher or coarse salt
- 2 pink or ruby grapefruit (1 lb. each)
- About 4 cups watercress sprigs, rinsed and crisped
- Asian fish sauce (nuoc mam or nam pla)
- 1. Cut beef into matchstick-size strips about 1/16 inch thick and no more than 2 inches long; put into a large bowl. In a 4- to 5-quart pan over high heat, bring broth to a boil. Pour over beef and stir. For rare beef, drain at once; for medium, let stand 5 minutes, then drain (save broth for other uses).
- 2. In bowl, mix meat with lime juice, lemon juice, and onion; add chili flakes and salt to taste. Cover and chill until cold, at least 1 hour or up to 6 hours, stirring occasionally.
- 3. Meanwhile, working over a bowl, with a small, sharp knife, cut off and discard peel and white membrane from grapefruit. Cut between fruit segments and inner membranes to release fruit into bowl. Squeeze juice from membranes into bowl; discard membranes.
- 4. With a slotted spoon, lift beef mixture from bowl and mound equally on plates. Lift grapefruit segments from juice and arrange equally alongside; reserve juice for other uses. Add equal portions of watercress. Spoon beef marinade over fruit and greens. Add fish sauce or more salt to taste.
- Nutritional analysis per main-dish serving.
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