Name: Ensalada de Ternera a la Parrilla (Grilled Spanish Beef Salad)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 400g (14 oz) beef sirloin or flank steak; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil, divided; 120g (4 oz) mixed salad greens; 2 medium ripe tomatoes, sliced; 1 roasted red bell pepper, sliced (from jar or homemade); 1/2 red onion, thinly sliced; 12 Spanish green olives, pitted and halved; 1/4 cup Manchego cheese, shaved; 2 tablespoons sherry vinegar; 1 teaspoon Dijon mustard; 1 small garlic clove, minced; Fresh parsley, chopped (for garnish)

From craving to table

Instructions

1
Rub the beef steak with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and black pepper. Let marinate at room temperature for 10 minutes.
2
Preheat a grill or grill pan over high heat. Grill the steak for 3-4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate, cover loosely with foil, and let rest for 5 minutes.
3
Meanwhile, in a small bowl, whisk together sherry vinegar, Dijon mustard, minced garlic, and remaining 1 tablespoon olive oil to make the vinaigrette. Season with salt and pepper to taste.
4
Arrange the mixed greens, sliced tomatoes, roasted red pepper, red onion, and olives on a large serving platter.
5
Thinly slice the rested beef against the grain. Lay the warm beef slices over the salad.
6
Drizzle the vinaigrette evenly over the salad. Top with Manchego cheese shavings and sprinkle chopped parsley over everything.
7
Serve immediately, optionally with crusty bread on the side.

Ensalada de Ternera a la Parrilla (Grilled Spanish Beef Salad)

Instructions

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