Roast Beef Salad

The bread salad is like a full-fledged sandwich. Ate – full almost all day. The most important thing about this recipe is to properly grill the roast beef, so be sure to find fresh beef in the store.

Ingredients for roast beef:

beef tenderloin – 350 g

olive oil to taste

salt to taste

coriander to taste

fresh bread – by number of servings

Ingredients for the salad:

arugula – 100 g

sun-dried tomatoes – several pieces

olive oil to taste

Cooking method:

Remove excess fat and films from meat, if any. Rub the beef with salt and drizzle with olive oil.

Grease the grate with oil and heat by placing it over the coals. Tie up the meat with cooking string to keep it in shape while cooking. Place the beef on the wire rack, not in the very center, but on the side, where it is not so hot.

Cook the roast beef for 20 minutes, turning it over several times. If you prefer a full roast, then wrap the meat in foil and keep on charcoal for another 20-30 minutes.

Place the arugula on top of the bread, top with thinly sliced ​​roast beef and sun-dried tomatoes. Sprinkle ground coriander over the snack.

You can serve this dish differently – bread with roast beef, and next to it is salad. You can season the dish with olive oil before serving.

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