Beef Taco Salad
Emilija Gievska
March 5, 2024
Nothing beats a tasty salad, especially in the summer when you strive for refreshment. It’s easy to make, decadent, and so juicy. It requires minimum effort and a few ingredients. My beef taco salad is a hell of a salad.
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Ingredients:
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| 21 oz beef tenderloin 600 g | |
| drizzle of olive oil | |
| 3 cloves of garlic | |
| 5 fl oz red wine 150 ml | |
| 2 tbps |
For the Salad
| 1 whole head of medium-sized lettuce | |
| 2 spring onions | |
| Handful of arugula | |
| 1 medium-sized cucumber | |
| Handful of cherry tomatoes | |
| 1 lime juice | |
| 1 tbsp balsamic glaze | |
| 3 tbsp extra virgin olive oil | |
| Salt | |
| Pepper |
Directions
1.
Drizzle the piece of meat with some olive oil and season it well with salt and white pepper.
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2.
Cook the meat in a skillet for 2-3 minutes per side along with the garlic just smashed with a knife. Once melted, add the butter and pour it on the tenderloin with a tablespoon.
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3.
Place it on a baking tray and bake it in the oven for 15-20 minutes at 180 degrees Celsius with the red wine.
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4.
Take it out of the oven, let it rest for 10 minutes, and then slice it.
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5.
Chop up the lettuce, spring onion, and arugula, and shave some cucumbers.
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6.
Add the beef tenderloin slices and cherry tomatoes on top and top it up with dressing made of lime juice, balsamic sauce, extra virgin olive oil, salt, and pepper. Heat up some tortillas and dig in right away.
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7.
Enjoy this scrumptious salad, and don't forget to breathe.
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