Tuesday, August 30, 2011
Recipe: Summer Grilled Beef Salad
My hunch is that this meat wasn't really from the short ribs, much like "Boneless Country Ribs" aren't really ribs. But the texture, marbling and grain seemed similar at least. I'll have to talk to a butcher and get back to you on that.
I made my charcoal fire good and hot, a two-layer fire with the grill grate close to flames. You can of course grill these with a fully preheated gas grill.
Grill the ribs on high heat, 2 minutes per side approximately, then let the meat rest while you make the salad. The beef came out tender, with a light sweetness from the marinade and, most importantly, not overly salty. So often commercial rubs and marinates are loaded with salt, but these came out nicely balanced.
The salad is simple: Arugula greens with broccoli slaw mix in a light sesame-soy dressing. Again, I make this classic dressing at home, but today for speed and ease, Mr. Paul Newman made it for me. What a guy.
Cut the beef against the grain, diagonally and toss. Mmmm, and not a speck of guilt.