Hanneke Eerden’s Salad with Steak and Blue Cheese Dressing

Hanneke Eerden The Dutchess Cooks Hanneke Eerdens Salad with Steak and Blue Cheese DressingThis is a guest post from the gorgeous and talented Hanneke Eerden. She is the brains (and beauty) behind The Dutchess Cooks, a Netherlands based food blog with recipes from all around the world. Seriously, check her out, she’ll have you cooking in no time. Without further ado, here’s Hanneke’s Salad with Steak and Blue Cheese Dressing.

That’s a lot of salads, I hear ya! But it’s so easy and quick and this one is sooooo good, you’ll want it more and more! Check it out:

 

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And guess what’s new???? I found jalapenos!! Finally.. it was already possible to order them online but the quantity scared me off, so that never happened. Now I could buy 6 cute beautiful ones!

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The marinade for the steak is a bit weird, it was a first attempt but woah! Awesome! I have to say, if will taste even better if I had grilled the beef on the BBQ, but instead I grilled it in the cast iron grillpan. Not bad, but not the same. Anything grilled on the Q tastes better! The next time I will cook the marinade after marinating the meat, and then baste the meat while it’s grilling. Looking forward to it! Bring on the sun and please rain…go away!!

The recipe:

For the marinade:

about one cup fresh parsley

one jalapeno, or you can use a red chili pepper if you like

1 teaspoon smoked paprika powder

salt/pepper

1/2 cup olive oil

For the blue cheese dressing:

1 garlic clove

a few drops of Worcestershire sauce

1 tablespoon white wine vinegar

1/2 teaspoon sambal (more or less, depends on how hot you want it, this is “mild” hot)

1/4 cup creme fraiche

1/4 cup mayonnaise

about 1/4 pound blue cheese  (I added Roquefort)

For the salad:

beef tenderloin

mixed green salad

some green asparagus, grilled for a few minutes

a few tomatoes, quartered

1 hard boiled egg, quartered

1 avocado, sliced

Okay here we go!

Make the marinade by putting all the ingredients in a blender:

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Pour this over the meat and put it back into the fridge for at least an hour. Over night might even be better.

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Clean the blender, and add all the dressing ingredients:

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The green asparagus I grilled for a few minutes, with olive oil and some pepper. Then cut them into pieces.

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Dress the plate: start with the mixed greens, arrange the tomatoes, eggs, asparagus and avocado on the plate and add the dressing:

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In the meantime you can grill the steak, medium rare. This will take about 7-8 minutes depending on how thick the piece of meat is. Internal temperature should be 135F max 140F. Let it rest for a few minutes and then slice the meat. Add these slices to the salad and that’s it!!!!! Your plate:

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How awesome is that huh?! Enjoy!

 

For the Dutch readers:

Voor de marinade:

handvol verse peterselie

1 jalapeno, maar je kunt ook een rode chili peper gebruiken

1 theelepel gerookte paprika poeder

zout/peper

150ml olijf olie

Voor de blauwe kaas dressing:

1 teentje knoflook

paar druppels Worcestershire saus

1 dessertlepel witte wijn azijn

1/2 theelepel sambal (meer of minder, afhankelijk van hoe heet je het wilt hebben, dit is mild)

2 flinke eetlepels creme fraiche

2 flinke eetlepels mayonaise

ongeveer 150-200 gram blauwe kaas  (bv. Roquefort)

Voor de salade:

1 biefstukje

gemengde sla

een paar groene asperges, gegrild

een paar tomaatjes, in vieren

1 hard gekookt ei, in vieren

1 avocado, in stukjes

Meng alles voor de marinade in een blender. Laat het vlees minimaal een uur marineren, liever een nacht.

Voor de dressing meng je alles in een blender. Grill de biefstuk (duurt ongeveer 7-8 minuten) en laat het even rusten voordat je het in plakjes gaat snijden. Maak je bord op met de salade en de overige ingredienten. Voeg de dressing toe en het vlees.

 

 

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