Name: Marinated Beef Salad
Yield: 4 portions
Ingredients: ⅓ cup chopped red onion; Lettuce leaves, washed and patted dry; ⅔ cup Garlic Dressing; 1 scallion (green onion), well rinsed and thinly sliced; 3 large boiling potatoes; 3 to 4 cups cooked beefsteak (preferably medium rare), cut into thick julienne; ⅔ cup diced bell pepper, half green and half red; Grated zest of 1 orange, for garnish; ⅓ cup chopped fresh Italian (flat-leaf) parsley

Preparation info

4
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

This salad originated as a way to utilize leftover London broil, but has long since evolved into a salad so special that we find ourselves making extra London broil so that we can have Marinated Beef Salad. It is a cool solution to the problem of finding salads to please your carnivores. The following recipe is only a suggestion; feel free to improvise with any ingredients you have on hand.

In testing this recipe we marinated a boneless 2-pound sirloin about 2 inches thick in ¼ cup