Salad of Grilled Beef with Castello® Chateau Versailles Brie

Ingredients for 4 servings

4 medium red onions, peeled and cut into halves, then cut into wedges
¼ cup (30 g) butter, melted
1 ½ tbsp (22 mL) balsamic vinegar
2 sprigs fresh thyme
salt and freshly ground black pepper to taste

4 boneless rib-eye steaks (approximately 250-350 g each)
salt and freshly ground black pepper
2 baby romaine, cut into bite sized pieces
1 tbsp (15 mL) olive oil
1 tsp (5 mL) truffle oil
1 - 300g wedge Castello® Chateau Versailles Brie Cheese, cut into ½” wedges

1.25 lbs (600 g)  small potatoes, boiled and peeled
4 small sprigs  fresh dill

Salad of Grilled Beef with Castello®  Chateau Versailles Brie

Preparation

Preheat oven to 375°F (190°C).

In a large bowl, toss together onions, butter, balsamic vinegar and thyme, season with salt and pepper. Place in a baking dish and cover with aluminum foil. Bake for 40 minutes or until tender. Remove foil and allow to cool a little. When cool enough to handle, break apart the wedges into pieces; keep warm.
Grill steaks to desired doneness. Allow to sit for 5 minutes before slicing. In large bowl toss together the potatoes, dill, roasted onions, lettuce, oils and Castello® Cheese pieces. Season with salt and pepper. Cut each steak into approximately 1/4" (1 cm) slices and arrange equally between 4 serving plates. Top steaks with salad and serve.

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