posted by jenv71 08-21-102 5:59 AM
Washington post website
Peppered Beef with Tomatoes and Red Onion
For the steak:
2 cloves garlic, minced
1 medium shallot, minced
2 tablespoons coarse-grain mustard
2 tablespoons whole peppercorns, crushed
1 thick-cut beef sirloin (about 11/2 pounds)
Coarse salt to taste
Vegetable oil
For the vinaigrette:
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
About 1/2 teaspoon coarse salt, or to taste
About 1 teaspoon cracked black pepper, or to taste
For the salad:
4 large ripe tomatoes (preferably a mixture of colors), stemmed
1 medium red onion
About 16 ounces mixed lettuce and/or greens
About 3 ounces Parmesan, Romano or blue cheese
For the steak: In a small bowl combine the garlic, shallot, mustard and peppercorns. Pat the sirloin dry. Place the steak in a shallow dish, rub the garlic mixture evenly over all sides, cover and refrigerate for at least 8 hours or as long as 24 hours.
When you are ready to proceed, remove the steak from the refrigerator and set aside for about 20 minutes. Scrape most of the marinade off the steak. Just before cooking, sprinkle both sides of the steak lightly with salt.
If using a grill, preheat it on high. Brush the grate with oil and grill directly over high heat, turning every few minutes, until the beef is cooked to the desired degree of doneness, about 15 minutes for medium-rare, depending on the thickness.
If using a broiler, preheat the boiler pan. Meanwhile brush the steak lightly with oil. Broil the steak, about 3 inches from the source of heat, turning as necessary, until cooked to the desired degree of doneness, 5 to 6 minutes per side for medium-rare.
Transfer the steak to a cutting board; set aside to rest for at least 10 minutes. (May cool to room temperature, cover and refrigerate for up to 30 minutes.).
For the vinaigrette: In a bowl, whisk together the oil and vinegar until emulsified. Season with salt and pepper to taste. Set aside.
For the salad: Have ready 4 plates or bowls. Slice the tomatoes and the onion, divide evenly into 4 portions and arrange the slices alternately around the center of plate. Mound the greens in the center of each plate. Set aside.
To serve: Using a sharp knife, thinly slice the steak diagonally across the grain and arrange the slices in a cross-cross pattern on top of the greens. Whisk the vinaigrette to recombine and drizzle it over the salad, steak and tomatoes. Using a cheese knife or a vegetable peeler, shave the Parmesan or Romano cheese or, using your fingers, crumble the blue cheese on top of the steak. (6 servings)
Per serving: 323 calories, 32 gm protein, 8 gm carbohydrates, 18 gm fat, 65 mg cholesterol, 6 gm saturated fat, 477 mg sodium, 2 gm dietary fiber
You could substitute portobello mushrooms for the steak for a lighter, vegetarian option.