Starters · Cold starter
Cold Roast Beef & Radish Salad
Thinly sliced sirloin, peppery radishes and romaine with a sharp mustard dressing.
Serve chilled
- Prep
- 20 min
- Cook & chill
- 105 min
- Total
- 125 min
- Servings
- 4
- Method
- Stovetop
MAKE IT YOUR PORTION
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Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Sirloin steakraw steak, about 2 cm thick240 g
- Radishesthinly sliced160 g
- Romaine lettucetorn100 g
- Olive oilSalad or cooking oil20 g
- Yellow mustardPrepared, yellow15 g
- Cider vinegarPlain15 g
- Parsleychopped6 g
- SaltTable salt1.5 g
- Black pepperDried, ground0.5 g
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STEP BY STEP
Let’s make it.
- Season the steak with half the salt and pepper. Heat 10 g oil in a skillet over medium-high heat.
- Sear for about 3–5 minutes per side, checking for at least 145°F (63°C) at the center. Rest for at least 3 minutes. Slice thinly across the grain and retain the juices.
- Spread the cooked food and its juices in a shallow container and refrigerate promptly. Chill until cold throughout, allowing about 90 minutes; a deeper or larger batch can take longer.
- Whisk the remaining oil, mustard, vinegar, parsley and remaining seasoning with the chilled meat juices.
- Arrange romaine, radishes and cold beef on small plates. Spoon over all the dressing and divide into 4 servings.
Kitchen notes
- The total time includes an estimated 90-minute chill. Check that the beef is cold before assembling.
- Keep refrigerated at 40°F (4°C) or below until serving. Refrigerate perishables within 2 hours, or 1 hour above 90°F (32°C). Serve chilled; do not leave a buffet platter out for longer.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 2.6 g
- Fiber
- 1.4 g
- Carbs − fiber
- 1.2 g
- Protein
- 12.7 g
- Fat
- 12.7 g
- Energy
- 173 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗ · Chilling and cold food handling ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Cold Roast Beef & Radish Salad
For 4 servings
Meat & poultry
- Sirloin steakRaw, top sirloin cap, lean & fat240 g
Vegetables
- RadishesRaw160 g
- Romaine lettuceRaw100 g
Oils & fats
- Olive oilSalad or cooking oil20 g
Herbs & spices
- Black pepperDried, ground0.5 g
- ParsleyFresh6 g
- SaltTable salt1.5 g
Sauces & pantry
- Cider vinegarPlain15 g
- Yellow mustardPrepared, yellow15 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/cold-roast-beef-radish-salad/
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