Peri Peri Beef Salad
Chef Reuben Riffel's peri peri beef salad is a thoroughly modern recipe that uses classic South African ingredients.Also try: Cape Malay Pickled Fish
- 1 pound beef fillet
- 1/4 cup olive oil, plus more for beef
- Coarse salt and freshly ground black pepper
- 3 tablespoons prepared peri peri sauce
- 1 large red onion, thinly sliced
- 1 tablespoon sugar
- 1/2 cup red-wine vinegar
- 4 ounces gorgonzola cheese, crumbled
- 2 small heads butter lettuce, separated
- 10 fresh basil leaves
- 15 sprigs fresh cilantro, leaves only
Preheat oven to 350 degrees.
Rub beef with olive oil and season with salt and pepper. Heat a medium ovenproof skillet over high heat. Add beef and cook, turning, until browned on all sides, about 4 minutes. Coat beef with peri peri sauce and transfer to oven and cook for 4 minutes more. Remove from oven and set aside.
Place onion in a small saucepan and add enough water to cover. Add sugar and a pinch of salt; bring to a boil over medium-high heat and cook until onion is soft and translucent, about 15 minutes. Drain and let cool.
Meanwhile, in a medium bowl, whisk together 1/4 cup olive oil, vinegar, and blue cheese; season with salt and pepper; set dressing aside.
Slice beef lengthwise and divide evenly between 4 serving plates. In a large bowl mix together onion, lettuce, basil, and cilantro; drizzle with blue cheese dressing and toss to combine. Top beef with salad and serve.
SourceThe Martha Stewart Show, March 2011