 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
|
Our Test Kitchen created crunchy homemade cheese baskets to hold a satisfying salad packed with tender steak, crunchy cucumbers and flavorful olives. Ingredients:
2-1/2 cups shredded asiago cheese |
3/4 pound beef ribeye steak, thinly sliced |
1/2 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
2 cups julienned peeled cucumbers |
1 cup shredded carrots |
1/3 cup pitted greek olives, halved |
2 tablespoons olive oil |
4 teaspoons red wine vinegar |
1 tablespoon minced fresh oregano |
Directions:
1. Heat a small nonstick skillet over medium-high heat. Sprinkle 2 tablespoons cheese over the bottom of the skillet. Cook for 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.
2. Using a spatula, carefully remove cheese mixture and immediately drape over an inverted shot glass or miniature muffin cup; cool completely. Repeat with remaining cheese, forming 20 baskets.
3. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook steak over medium-high heat until no longer pink. Cool and drain, discarding pan juices; place in a large bowl. Add the cucumbers, carrots and olives.
4. Combine the oil, vinegar, oregano, and remaining salt and pepper; add to steak mixture and toss to coat. Place about 3 tablespoons salad in each basket. Serve immediately. Yield: 20 appetizers.
|
|