Parsley-Poblano Salad with Orange-Glazed Beef

Name: Parsley-Poblano Salad with Orange-Glazed Beef
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon balsamic vinegar; 2 teaspoons balsamic vinegar; 567 grams beef tenderloin steaks; 946 milliliters firmly packed fresh flat-leaf parsley (small sprigs); 1 garlic clove, minced; 2 garlic cloves, lightly smashed; 1 teaspoons ground cumin; 2 larges navel oranges; 1 teaspoon olive oil; 2 Tbsps olive oil; 59 milliliters fresh orange juice; 0 teaspoons finely grated orange zest; 1 teaspoons finely grated orange zest; 2 poblano chiles; 1 medium red onion, thinly sliced; 4 servings Salt and freshly ground pepper; 1 teaspoons sugar; 1 pinch Pinch of sugar

Parsley-Poblano Salad with Orange-Glazed Beef is a gluten free and dairy free main course. This recipe makes 4 servings with 377 calories, 35g of protein, and 17g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. If you have balsamic vinegar, onion, orange juice, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Prepare the beef: In a shallow glass or ceramic dish, combine the vinegar, oil, garlic, orange zest and sugar. Rub the mixture over both sides of the steaks and let marinate at room temperature for at least 15 minutes or for up to 2 hours.

Ingredients you will need

Orange Zest

Vinegar

Garlic

Steak

Sugar

Beef

Cooking Oil

Dry Seasoning Rub

Prepare the salad: Roast the poblanos directly over a gas flame or under the broiler, turning, until lightly charred all over; be careful not to burn off too much of their thin skins.

Ingredients you will need

Poblano Pepper

Equipment you will use

Broiler

Put the chiles in a small bowl, cover with plastic wrap and let steam for 5 minutes. Working over the bowl, peel off all the charred skins and remove the stems and seeds. Strain any accumulated poblano juices into a clean small bowl.

Ingredients you will need

Poblano Pepper

Chili Pepper

Seeds

Wrap

Equipment you will use

Plastic Wrap

Bowl

Cut the chiles into thin 2-inch strips.

Ingredients you will need

Chili Pepper

In a large bowl, combine the chiles with the garlic, orange juice, oil, vinegar, sugar, orange zest, cumin and 1/2 teaspoon each of salt and pepper. Stir in any reserved poblano juices and set aside for 15 minutes.

Ingredients you will need

Salt And Pepper

Orange Juice

Orange Zest

Poblano Pepper

Vinegar

Chili Pepper

Garlic

Cumin

Sugar

Cooking Oil

Equipment you will use

Bowl

Light a grill or preheat the broiler. Peel the oranges with a sharp knife, taking care to remove all the bitter white pith.

Ingredients you will need

Orange

Equipment you will use

Broiler

Grill

Knife

Cut in between the membranes to release the orange sections.

Ingredients you will need

Orange Slices

Season the meat with salt and pepper. Grill or broil the steaks for about 3 minutes per side, or until nicely browned, crusty and medium- rare.

Ingredients you will need

Salt And Pepper

Steak

Meat

Equipment you will use

Grill

Let the steaks rest for 5 minutes.

Ingredients you will need

Steak

Remove the garlic from the dressing in the bowl.

Ingredients you will need

Garlic

Equipment you will use

Bowl

Add the parsley and onion and toss well. Mound the salad on 4 large plates.

Ingredients you will need

Parsley

Onion

Cut the steaks into thin slices and arrange alongside.

Ingredients you will need

Steak

Garnish with the orange sections and serve.

Ingredients you will need

Orange Slices

Wine Recommendation: Pick a red with enough brisk acidity to cope with the raw citrus and sharp parsley. One option is an Italian Barbera, perhaps the 1994 Michele Chiarlo Barbera d'Asti or the 1993 Bruno Giacosa Barbera d'Alba.

Ingredients you will need

Wine