Beef Salad with Balsamic Vinegar and Onions
Ingredients
- Ingredients
- 1 bunch Arugula (30 grams)
- 500 grams Beef fillet
- For the marinade
- 60 milliliters dark balsamic vinegar
- 2 garlic cloves (peeled and squeezed)
- 30 milliliters olive oil
- ½ lemon (Juiced and zested)
- ½ dried chili pepper (ground)
- salt
- freshly ground peppers
Preparation steps
For the meat: rinse arugula and spin dry. Rinse and pat dry meat, trim as needed. For the marinade: combine all marinade ingredients and pour over meat. Marinate, covered, for about 1-2 hours in the refrigerator. Peel onions and cut into rings.
Rinse and pat dry tomatoes, remove stalks and slice. Arrange onions and tomatoes on a lined with parchment paper baking sheet and season with salt and pepper. Drizzle with olive oil and roast in preheated oven at 200°C (approximately 400°F) for 20-25 minutes. Meanwhile, remove meat from marinade and grill on a hot grill for 2 minutes per side. Place onto a lined with parchment paper baking pan and roast in the oven for about 15 minutes.
Remove meat from the oven and cover with foil, let rest for about 10 minutes. Pour marinade in a saucepan and simmer until reduced in half. Cut meat into thin slices and arrange with tomatoes and onions on plates. Drizzle with marinade and garnish with arugula. Serve.
