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OCTOBER
2007 RECIPE
Beef and
Heirloom Tomato Salad With Balsamic Syrup
(Heirloom tomatoes, prized for their unique shapes and colors, are grown
from seeds that have been passed down from generation to generation.)
Ingredients:
1
cup balsamic vinegar
½ teaspoon salt
¼ teaspoon pepper
1-1/2 tablespoons olive oil
1-1/2 teaspoons chopped fresh thyme
1-1/2 teaspoons minced garlic
2 beef shoulder center steaks
(Ranch Steaks), cut ¾ inch thick (about 8 ounces each)
Cooking spray
4 cups arugula, torn into pieces
6 small heirloom tomatoes
(2 each red, green and yellow) sliced
½ teaspoon salt
¼ teaspoon pepper
¼ cup Parmesan cheese shavings.
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Instructions:
To prepare Balsamic Syrup, bring vinegar to a boil in medium saucepan;
reduce heat and simmer 20 minutes or until reduced to about 1/3 cup
(consistency will be syrupy). Remove from heat; cool. Season with salt
and pepper. Whisk in oil.
Meanwhile press thyme and garlic evenly onto beef steaks. Spray large
nonstick skillet with cooking spray; heat over medium heat until hot.
Place steaks in skillet; cook 9 to 12 minutes for medium-rare to medium
doneness, turning twice. Carve steaks into thin slices. Arrange arugula
and tomatoes on serving platter; drizzle with Balsamic Syrup. Top with
steak slices; sprinkle with salt, pepper, and cheese shavings. |