Beef Salad with Asparagus and Burrata
Serves 8
1 medium sized beef tenderloin (2-3 pounds) - sliced into 1 1/4 thick slices
1 bag of spring greens
1 cup of basil leaves - torn
2 green heirloom tomatoes - sliced
2 bunches of asparagus - ends trimmed
3 cucumbers - shaved
2 large roasted red bell peppers, thinly sliced (from a jar is fine if you prefer)
1 large avocado - sliced
1 cup of micro greens ( or use arugula, spinach…)
Juice of 1 lemon
2 Tbsp of Chimichurri (make your own or purchase from Trader Joes or Whole Foods)
*1 burrata (option to use fresh mozzarella)
Handful of toasted pumpkin seeds
· * Burrata is a fresh, Italian cheese known for its unique texture and flavor. It resembles a ball of mozzarella, but when opened, it reveals a creamy, stringy filling of stracciatella and clotted cream. This cheese is a specialty of the Puglia region in southern Italy.
Bring the beef to room temperature. Slice fillet into roughly 1 1/4 thick slices. Season the steak with pepper.
Using ideally a cast iron pan, heat the pan to a medium high heat. Drizzle with olive oil. When the oil is hot cook the steaks for roughly 2-3 minutes per side. This will vary depending on how you like them cooked and the size of the steaks.
While the steak is cooking, prepare a second pan and quickly saute the asparagus for a few minutes in olive oil on a high heat. Season well with salt and pepper. Set aside to cool.
Place the cooked steaks on a plate to rest. Cook the remaining steaks as per the above instructions
Layer the salad in a large serving bowl, starting with half of the lettuce, basil, avocado, tomatoes, red bell pepper, cucumber, micro greens, and asparagus. Then repeat with the remaining salad ingredients.
Mix the lemon juice and Chimichurri together with a good splash of extra virgin olive. Slice the cooked steaks and place onto a serving platter
Place the burrata on top of the salad, slice it down the middle into quarters, drizzle the Chimichurri dressing over the top. Sprinkle with the pumpkin seeds and serve.