Summer beef salad
This Summer Beef Salad features seared beef fillets, vibrant green beans, and fresh mixed greens, all topped with a tangy mustard-vinegar dressing. It's a simple yet flavorful dish perfect for light summer meals.
Cook time 10 min
Prep time 15 min
Ingredients:
2 beef fillets1/4 cup olive oil
1 cup green beans
1.50 cups mixed greens (or salad mix)
1/2 cup scallions
1 tbsp mustard
2 tbsp vinegar
Elevate your summer dining experience with a delightful Summer Beef Salad. This vibrant and nutritious salad combines succulent beef fillets, crispy green beans, fresh mixed greens, and tangy scallions, all brought together with a zesty mustard and vinegar dressing. Perfect for a light lunch or a hearty dinner, this recipe is both simple to prepare and bursting with flavor.
Instructions:
- Season the beef fillets with salt and pepper to taste. Allow them to sit at room temperature for about 10 to 15 minutes.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Once the oil is hot, sear the beef fillets for 3-4 minutes on each side, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of about 130-135°F (54-57°C).
- Remove the beef from the skillet and let it rest for about 5 minutes before slicing thinly against the grain.
- While the beef is cooking, bring a pot of salted water to a boil.
- Add the green beans and cook for 2-3 minutes, until they are bright green and tender-crisp.
- Immediately transfer the green beans to a bowl of ice water to stop the cooking process. Drain and set aside.
- In a small bowl, whisk together the mustard, vinegar, and the remaining olive oil until well combined. Season with salt and pepper to taste.
- In a large salad bowl, combine the mixed greens, blanched green beans, and sliced scallions.
- Drizzle the dressing over the salad and toss to coat the vegetables evenly.
- Arrange the salad on serving plates and top with sliced beef fillets.
- Serve immediately, and enjoy your refreshing Summer Beef Salad!
This Summer Beef Salad is a refreshing and satisfying meal that marries the savory flavors of tender beef with the freshness of garden vegetables. By following simple steps and tips, you can create a nutritious and delicious dish that is perfect for any summer occasion. Enjoy this salad as a standalone meal or pair it with your favorite summer beverage for an unforgettable dining experience.
Summer beef salad FAQ:
Sear the beef fillets for 3-4 minutes on each side over medium-high heat for medium-rare doneness. Aim for an internal temperature of 130-135°F (54-57°C).
Blanch the green beans for 2-3 minutes until they are bright green and tender-crisp. Immediately transfer them to ice water to stop the cooking process.
Yes, you can substitute beef fillets with grilled chicken, turkey, or even tofu for a vegetarian option. Adjust cooking times according to the protein used.
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the greens from wilting.
Yes, you can use any mild vinegar such as apple cider vinegar, white wine vinegar, or rice vinegar as substitutes for the dressing.
Cooking Tips:
- Choose high-quality beef fillets for the best taste and tenderness.
- Blanch the green beans briefly to retain their crispness and bright color.
- Allow the beef fillets to rest after cooking to ensure they remain juicy.
- Toss the salad gently to avoid bruising the mixed greens.
- Adjust the amount of mustard and vinegar in the dressing according to your taste preference.
Nutrition Facts
4 ServingsCalories 230kcal
Protein 33g
Carbohydrates 6g
Fiber 2.00g
Sugar 2.83g
Fat 24g
More recipes
Citrusy avocado, apple and chicken salad
A refreshing citrusy salad with chicken, avocado, and apple.
05 May 2026Smoked salmon & lentil salad
A vibrant smoked salmon and lentil salad with fresh veggies.
05 May 2026Smoked salmon and avocado salad
Enjoy a fresh smoked salmon and avocado salad with a zesty dressing.
05 May 2026Chicken, chickpea and avocado salad
A nutritious chicken, chickpea, and avocado salad with lime dressing.
05 May 2026Japanese chicken & soba noodle salad
A refreshing Japanese chicken and soba noodle salad with pickled veggies.
05 May 2026Butternut squash and black bean kale salad
A vibrant butternut squash and black bean kale salad.
05 May 2026