Paleo Salads For You : Watermelon and Beef Salad

Try this sweet watermelon cubes and fork-tender beef cooked salpicao-style star in this luscious and filling salad delight. Alternatively, you may try to use lamb instead of beef if you want and add a sprinkling of walnuts for added crunch. The dressing can also be used for a salad with pomelo and shrimp. You may also add a dash of fish sauce for a more intense flavor.
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 ~WATERMELON AND BEEF SALAD~

Serves 3-4

Preparation time : 15 minutes

Cooking time : 10 minutes

What you need:

Dash of Olive oil

Dash of Soy Sauce

Salt and Pepper to taste

200 grams of Beef Tenderloin, cubed

1 (150-gram) pack ready-to-eat mixed greens

3 cups seedless watermelon, cubed

For the brown sugar vinaigrette:

2 tablespoons lemon juice

1/2 teaspoon mustard

2 tablespoons brown sugar

1/4 cup extra virgin oil 

Salt and Pepper to taste

How to prep:

1.  Make the brown sugar vinaigrette - whisk together all vinaigrette ingredients in a bowl then set aside.
2. Combine olive oil, soy sauce, salt and pepper with the tenderloin cubes to marinate for 10 minutes. 
3. Pan-fry the marinated tenderloin cubes until desired doneness.
4. Place mixed green on a plate or in a bowl and top with watermelon and beef cubes.
5. Drizzle with vinaigrette or serve on the side.

Bon appétit !

 

Paleo Main Dish For You: Marinated Beef Fillet with Cherry Tomatoes

I have tried this one! it's deliciously beefy and my family loves it. Why not you try this one today and experience the flavor and share with your family and friends.

MARINATED BEEF FILLET WITH CHERRY TOMATOES 

Cherry tomatoes taste even better when grilled or roasted as their flavor intensifies. If you don't have a grill, you can do this on a stovetop using grill pan or a griddle.

Serves :  4 to 6

Preparation time : 10 minutes plus of marinating and 1 hour of cooking

Ingredients:

1 kilo              Eye beef fillet

500 grams      Cherry tomatoes

For the marinade:

1/2 cup          red wine

2 tbsp           extra virgin olive oil

1 tbsp           roughly chopped thyme

1 tbsp           chopped rosemary

1 tbsp           wholegrain mustard

2 cloves         garlic -- crushed

1. Place the beef fillet on a non-metal dish
2. Make the marinade in a bowl by combining all ingredients and season to taste
3. Pour marinade over beef, turning to coat. Cover and chill for at least 4 hours or overnight, turning occassionally. Remove from the refrigerator 30 minutes before cooking.
4. Preheat the flat and grill plate of a covered griller on high. Remove meat from marinade. Barbecue for 5 minutes on grill, turning to brown and seal all sides. Transfer to a large heavy-bottomed roasting pan.
5. Turn off the heat on the flat plate. Reduce grill heat to medium, close lid and cook beef for 45 minutes for medium rare doneness.
6. Remove and transfer to board, cover loosely with foil and rest for 15 minutes before slicing. While the meat is resting, place the tomatoes in the same roasting pan and cook in the covered barbecue for 15 to 20 minutes or until they start to collapse.
7. Serve beef sliced with tomatoes. 

Tip : You can serve this dish with other barbecued vegetables or a light salad of mixed greens to cut the heaviness of the beef. Always rest beef after cooking. This gives the meat juices a chance to redistribute, giving a moister and tender result.

Enjoy!