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Parsley-Poblano Salad with Orange-Glazed Beef Recipe

Parsley-Poblano Salad with Orange-Glazed Beef Recipe

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Parsley-Poblano Salad with Orange-Glazed Beef

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Ingredients

Count

Nutrition

219

Calories

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Ingredients:

Serving

1 tsp balsamic vinegar
1 tsp olive oil
1 garlic clove, minced
1/4 tsp finely grated orange zest
pinch of sugar
four 5- to 6-oz beef tenderloin steaks
salt and freshly ground pepper
2 poblano chiles
2 garlic cloves, lightly smashed
1/4 cup fresh orange juice
2 tbsp olive oil
2 tsp balsamic vinegar
1/2 tsp sugar
1/2 tsp finely grated orange zest
1/2 tsp ground cumin
salt and freshly ground pepper
2 large navel oranges
4 cups firmly packed fresh flat-leaf parsley (small sprigs)
1 medium red onion, thinly sliced

Directions:

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.
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. 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. Cut the chiles into thin 2-inch strips.
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.
Light a grill or preheat the broiler. Peel the oranges with a sharp knife, taking care to remove all the bitter white pith. Cut in between the membranes to release the orange sections.
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. Let the steaks rest for 5 minutes.
Remove the garlic from the dressing in the bowl. Add the parsley and onion and toss well. Mound the salad on 4 large plates. Cut the steaks into thin slices and arrange alongside. Garnish with the orange sections and serve.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	219.29 Kcal (918 kJ)
Calories from fat	125.17 Kcal
		% Daily Value*
Total Fat	13.91g	21%
Cholesterol	38.27mg	13%
Sodium	60mg	3%
Potassium	565.4mg	12%
Total Carbs	9.63g	3%
Sugars	3.93g	16%
Dietary Fiber	2.47g	10%
Protein	14.33g	29%
Vitamin C	90.7mg	151%
Iron	4.7mg	26%
Calcium	106.7mg	11%

Amount Per 100 g
Calories	136.3 Kcal (571 kJ)
Calories from fat	77.8 Kcal
		% Daily Value*
Total Fat	8.64g	21%
Cholesterol	23.79mg	13%
Sodium	37.29mg	3%
Potassium	351.43mg	12%
Total Carbs	5.98g	3%
Sugars	2.44g	16%
Dietary Fiber	1.53g	10%
Protein	8.9g	29%
Vitamin C	56.4mg	151%
Iron	2.9mg	26%
Calcium	66.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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