Chimichurri and Spiced Beef Salad

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Chimichurri and Spiced Beef Salad

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Ingredients

Adjust Servings:
For the Beef:
2 tbsp avocado oil or Extra Virgin Olive Oil
2 tbsp Garlic chopped
½ lb ground beef
½ c. sweet potatoes peeled and diced
2 tbsp golden raisins
1 tsp cinnamon
1 tsp chili powder
Salt and Cracked Black Pepper to taste
For the Dressing:
2 c. fresh parsley chopped
½ c. fresh oregano chopped
1 c. fresh cilantro chopped
2 tbsp shallot diced
1 lemon zested and juiced
¼ c. red wine vinegar
½ c. avocado oil or Extra Virgin Olive Oil
Salt and Cracked Black Pepper to taste
For the Salad:
2 Hearts Romaine Lettuce roughly chopped
1 avocado sliced
½ c. red bell pepper sliced
½ c. red onion sliced
½ c. carrot shredded
½ c. Grape Tomato halved
½ c. Orange Segments (halved lengthwise and sliced
2 tbsp. scallions chopped
  • 30
  • Serves 2
  • Medium

Ingredients

  • For the Beef:

  • For the Dressing:

  • For the Salad:

Directions

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This is a professional butcher’s spin on a summer salad by Ray Rastelli, Jr., the co-founder of Rastelli Foods Group, a word-class provider of products, including top-quality meats and seafood.

The Chimichurri and Spiced Beef Salad can be enjoyed as a full meal, or used as a filling for lettuce wraps or tacos. It can also be enjoyed alongside mashed sweet potatoes and hard boiled eggs.

How to Make Chimichurri and Spiced Beef Sala:

  1. Add oil to a sautee pan and brown the garlic, ground beef, and sweet potato together over medium heat until fully cooked. Add the raisins and seasoning and simmer on medium heat until the raisins and sweet potatoes are soft.
  2. Drain the excess fat and allow the mixture to cool.
  3. Add all dressing ingredients together in a food processor and pulse until incorporated. The final texture should remind you of pesto.
  4. Combine all of the salad ingredients in a large mixing bowl and add in the chimichurri dressing. Plate the dressed salad and top with ground beef mixture.

Tip: Double the recipe and leave half undressed so you can use as a quick, delicious weekday lunch.

Chimichurri and Spiced Beef Sala
Chimichurri and Spiced Beef Sala
Chimichurri and Spiced Beef Sala
Chimichurri and Spiced Beef Sala
Chimichurri and Spiced Beef Sala
Chimichurri and Spiced Beef Sala

 

 

 

Ray Rastelli Jr.

Forty years ago, with a new family on the way, Ray Rastelli, Jr. traded in his keyboards and aspirations of rock and roll glory for a more practical – albeit less glamorous – set of butcher knives. It was a time when people still shopped at the neighborhood butcher. Interacting with customers quickly became his favorite part of the job. Whether it was chatting with his “regulars” or helping a new customer plan the perfect Sunday dinner, playing an integral role in helping people feed their families brought him true joy and purpose.

He also loved the craft of butchery. Prior to becoming a butcher, music had been his life, and he quickly found a similar satisfaction in working with meat. There was a real art to it – a level of care and precision that has an impact on how good the end product is. In a way, it felt to him a lot like playing music.

Ray has built Rastelli Foods Group from the one-room butcher shop he opened in 1976 to the global leader in the food service industry that it is today. Throughout it all, he’s maintained a focus on ensuring that Rastelli’s feels like a small family business.

In fact, two generations of Rastelli’s lead Rastelli Foods Group today, including his brother, Tony and his son, Ray III. As Rastelli’s has grown, Ray has come to wear several hats, but he still wears his apron, he still sharpens his knives, and he still spends time on the cutting floor. Knowing that he’s feeding you and your family is still his favorite part of the job and it’s why he’s still at it 44 years later.

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