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Salad of Grilled Beef with Double Cream Truffle

Salad of Grilled Beef with Double Cream Truffle

A salad for people who don’t like salads - our recipe for Salad of Grilled Beef with Double Cream Truffle shows you that salads don’t have to be light or delicate. This one has one big flavour and texture after another. Grilled rib-eye, creamy cheese, fragrant truffle, sweet and tart baked onions. Just be sure to be hungry.

30 min 4 servings
Smoky Sweet Cream

ingredients

  • 4 medium red onions, peeled and cut into halves, then cut into wedges
  • 30 g butter, melted
  • 22 ml balsamic vinegar
  • 2 sprigs fresh thyme
  • 4 boneless rib-eye steaks (approximately 250-350 g each)
  • salt to taste
  • freshly ground black pepper to taste
  • 2 cos lettuce heads, cut into bite sized pieces
  • 15 ml olive oil
  • 5 ml truffle oil
  • 2 packs (150 g each) Castello® Double Cream Truffle cheese cut into bite-sized wedges
  • 600 g small potatoes, boiled and peeled
  • 4 sprigs small fresh dill

preparation

1. Preheat oven to 190ºC.

2. In a large bowl, toss together onions, butter, balsamic vinegar and thyme, season with salt and pepper.

3. Place in a baking dish and cover with aluminum foil.

4. Bake for 40 minutes or until tender.

5. Remove foil and allow to cool a little.

6. When cool enough to handle, break apart the wedges into pieces. Keep mixture warm.

7. Grill steaks to desired doneness. Allow to sit for 5 minutes before slicing.

8. In large bowl, toss together the potatoes, dill, roasted onions, cos lettuce, oils and Castello® Double Cream Truffle pieces. Season with salt and pepper.

9. Cut each steak into bite-sized slices and arrange equally between 4 serving plates. Top steaks with salad and serve.