Parsley-poblano salad with orange-glazed beef
Indulge in the flavorful combination of fresh parsley and spicy poblano peppers, perfectly complemented by succulent orange-glazed beef.
Ingredients:
- 1 teaspoon balsamic vinegar
- 1 teaspoon olive oil
- 1 garlic clove (minced)
- ¼ teaspoon finely grated orange zest
- 1 pinch of sugar
- 140g beef tenderloin steaks
- Salt and freshly ground pepper
- 2 poblano chiles
- 2 garlic cloves (lightly smashed)
- ¼ cup fresh orange juice
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- ½ teaspoon sugar
- ½ teaspoon finely grated orange zest
- ½ teaspoon ground cumin
- Salt and freshly ground pepper
- 2 large navel oranges
- 4 cups firmly packed fresh flat-leaf parsley (small sprigs)
- 1 medium red onion (thinly sliced)
Instructions:
- Combine the vinegar, oil, minced garlic, orange zest, and sugar in a shallow glass or ceramic dish. Spread the mixture evenly over both sides of the steaks and allow them to sit at room temperature for at least 15 minutes or refrigerate for up to 2 hours for marination.
- Char the poblanos directly over a gas flame or under the broiler until lightly charred all over. Be cautious not to over-char their delicate skins. Place the charred poblanos in a small bowl, cover with plastic wrap, and let them steam for 5 minutes. Peel off the charred skins and discard the stems and seeds over the bowl. Save any juices from the poblanos in a separate small bowl. Slice the poblanos into thin 2-inch strips.
- In a large bowl, mix together the sliced poblanos, minced garlic, orange juice, oil, vinegar, sugar, orange zest, cumin, and 1/2 teaspoon each of salt and pepper. Incorporate any saved poblano juices and let it sit for 15 minutes.
- Ignite a grill or preheat the broiler. Remove the peel and pith from the oranges carefully using a sharp knife. Cut along the membranes to release the orange segments.
- Season the meat with salt and pepper. Grill or broil the steaks for roughly 3 minutes per side until they form a nice brown crust and reach medium-rare doneness. Allow the steaks to rest for 5 minutes before slicing.
- Discard the garlic from the dressing in the bowl. Add the parsley and onion, and mix thoroughly. Arrange the salad on 4 large plates. Slice the steaks thinly and place them alongside the salad. Top with the orange segments for garnish and serve.
Summary:
- Calories: 400 kcal
- Fat: 30 g
- Protein: 28 g
- Carbs: 3 g
- Potassium: 455 mg
- Magnesium: 31 mg