 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
For those days you want the rich flavour of a steak without all that heat. Ingredients:
20 oz fresh beef thinly sliced |
2 lemon |
2 lime |
1/2 teaspoon nutmeg |
1/2 teaspoon cayenne |
1/2 teaspoon celery salt |
1 clove minced garlic |
1/2 cup almonds |
2 tomatoes diced |
1 green onion chopped |
4 cups romaine lettuce |
1 egg yolk |
1/8 cup sour cream |
1/4 cup creamed cottage cheese |
1/2 cup yoghurt |
1/2 cup blue cheese |
extra virgin olive oil |
Directions:
1. juice the lemon and lime into a bowl and mix with the nutmeg cayenne and celery salt..
2. Place the sliced beef in a shallow tray, and pour the juice over the top, making sure that it all gets submerged.
3. Cover with plastic wrap and press the wrap against the beef slices, and place in the fridge. Check it every couple minutes or less to see if its denatured, the citric acid will kill the bacteria on the surface(and with the thin slices its mostly all surface, plus beef doesn't tend to have the parasite internal bacteria problems of other meats, but you should still get the meat from a reputable butcher for this one) and break down the protein in the same way as cooking, so when it colours its ready, and you should dry it off.
4. Pasturize the egg yolks by keeping them in water that is 55 degrees Celsius/131 Fahrenheit for 5 minutes. Drain the water and whisk the yolks into the blue cheese, cottage cheese, yoghurt, and sour cream. Add the extra virgin olive slowly at first to reach the desired consistency.
5. Add the rest of the ingredients, except the beef and almonds, to the dressing and toss to coat, at the table, so the dressing doesn't get soaked into the salad and destroys its crispy texture. Plate up and put the beef slices over the salad then the crushed almonds over the beef.
|
|