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Mediterranean Balsamic Beef Salad

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Make It

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  • Pre-heat the oven to 225C, 450F, Gas Mark 8. Season the beef and roast uncovered for 30 minutes.
  • Meanwhile, mix together the vinegars, soy sauce, hoi-sin sauce, ginger, orange rind
  • and juice. Remove the beef from the oven and cool for a few minutes.
  • Transfer the beef to a plastic bag, adding the cooking juices and the marinade. Chill in the fridge for 6 hours or overnight.
  • When ready to serve, remove the beef from the bag. Tip the juice into a small saucepan and simmer them for a few minutes to thicken.
  • To serve, toss the spring onions and salad leaves together. Arrange the salad on a large serving platter. Slice the beef and lay over the salad. Pour the hot sauce over top of salad.


Serve with hot crusty rolls or warmed pita bread Serve with Fresh Mint Ice Tea - Make a simple syrup using equal portions of sugar and water. Add bunch of fresh mint leaves. Cook on medium heat until syrup begins to slightly thicken. Remove mint leaves. Set syrup aside to cool. Make a strong batch of tea, add mint syrup to taste, stir. Refrigerate until ready to serve. Pour tea mixture in pitcher or glass, add ice and serve.

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