Roast Beef with Seared Pineapple & Side Salad
Roast Beef with Seared Pineapple & Side Salad is a gluten free and dairy free recipe with 4 servings. One portion of this dish contains approximately 5g of protein, 8g of fat, and a total of 164 calories. For $1.65 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Skinny Ms requires soy sauce, extra virgin olive oil, olive oil, and horseradish. 12 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 70%. This score is solid. Similar recipes include Carrot Raisin Pineapple Side Salad, Pan-Seared Grouper with Spring Pineapple and Strawberry Salad, and Seared beef & papaya salad with tamarind soy dressing.
Servings: 4
Ingredients:
1 teaspoon dijon mustard
1 1/2 tablespoons extra virgin olive oil
2 teaspoons honey
1- 2 teaspoons horseradish from the jar (optional)
2 teaspoons extra-virgin olive oil
1 Pinch black pepper
1/2 fresh pineapple, peeled, cored, and cut into thick slices
2 tablespoons fresh or thawed raspberries
1 tablespoon red wine vinegar
4 (1/2 cup sized) servings cooked leftover lean roast beef, cut thick
4 cups baby greens or salad greens mix
1/4 teaspoon kosher or sea salt
1 tablespoon lite soy sauce, optional Tamari
Equipment:
blender
whisk
frying pan
Cooking instruction summary:
Salad:Prepare vinaigrette by placing raspberries, vinegar, honey, salt, pepper, and mustard in blender and pureeing. Turn blender to lowest speed and slowly drizzle in olive oil. Drizze vinaigrette over salad greens or serve on the side, after roast beef and pineapple are finished.Roast beef:If using horseradish, whisk it into the soy sauce.Add 2 teaspoons of olive oil in a skillet over medium heat. Add beef and soy sauce to skillet (with horseradish, if using). Cook for 2 minutes, stirring, until heated through.Pineapple:In a separate nonstick skillet, add two teaspoons water and pineapple slices over medium-high heat. Sear for about 2 minutes per side, until golden.
Step by step:
1. Salad:Prepare vinaigrette by placing raspberries, vinegar, honey, salt, pepper, and mustard in blender and pureeing. Turn blender to lowest speed and slowly drizzle in olive oil. Drizze vinaigrette over salad greens or serve on the side, after roast beef and pineapple are finished.Roast beef:If using horseradish, whisk it into the soy sauce.
2. Add 2 teaspoons of olive oil in a skillet over medium heat.
3. Add beef and soy sauce to skillet (with horseradish, if using). Cook for 2 minutes, stirring, until heated through.Pineapple:In a separate nonstick skillet, add two teaspoons water and pineapple slices over medium-high heat. Sear for about 2 minutes per side, until golden.
Nutrition Information:
covered percent of daily need
