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Ceviche Steak Salad Recipe

Ingredients

How to make it

  • juice the lemon and lime into a bowl and mix with the nutmeg cayenne and celery salt..
  • Place the sliced beef in a shallow tray, and pour the juice over the top, making sure that it all gets submerged.
  • Cover with plastic wrap and press the wrap against the beef slices, and place in the fridge. Check it every couple minutes or less to see if its denatured, the citric acid will kill the bacteria on the surface(and with the thin slices its mostly all surface, plus beef doesn't tend to have the parasite internal bacteria problems of other meats, but you should still get the meat from a reputable butcher for this one) and break down the protein in the same way as cooking, so when it colours its ready, and you should dry it off.
  • Pasturize the egg yolks by keeping them in water that is 55 degrees Celsius/131 Fahrenheit for 5 minutes. Drain the water and whisk the yolks into the blue cheese, cottage cheese, yoghurt, and sour cream. Add the extra virgin olive slowly at first to reach the desired consistency.
  • Add the rest of the ingredients, except the beef and almonds, to the dressing and toss to coat, at the table, so the dressing doesn't get soaked into the salad and destroys its crispy texture. Plate up and put the beef slices over the salad then the crushed almonds over the beef.

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Reviews & Comments 3

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  • elgourmand 12 years ago
    Nice post. I might make a change or two to the sauce but the idea is great. Steak tartar salad.RJ
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  • rachpj 12 years ago
    hmm making this one for dinner tomorrow night! thanks for the post~ cheers!
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  • 22566 12 years ago
    Cooked...yet...Not.
    Very succulent sounding salad.
    Thank-you
    Kind Regards
    Joyce
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The Cook

sckewer Guelph, CA

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