Loris Beef Salad Recipes

GRILLED BEEF SALAD

Steps:

• For the beef: Put the beef in a resealable plastic bag. Mix together the olive oil, mustard, garlic and thyme in a small bowl. Pour over the beef, seal the bag and refrigerate for anywhere from 20 minutes to overnight. Take the meat out of the refrigerator about 30 minutes before you are ready to cook.
• To cook, heat a grill pan over medium-high heat. Wipe the meat dry and season well with the salt and lemon pepper. Grill the meat for about 4 minutes per side, depending on how you like your beef cooked. Cover and set aside to rest for 15 to 20 minutes before serving.
• For the salad: In a jar, shake together the olive oil, mustard, thyme leaves, lemon juice and a pinch each salt and pepper. Add 1 or 2 tablespoons of heavy cream and shake again. Add 2 tablespoons of the blue cheese crumbles and shake once more. Set aside while you assemble the salad and slice the meat.
• Put the spinach, romaine and salad greens in a large bowl. Add the tomatoes, scallions, red pepper and red onion. Season lightly with salt and pepper. Toss with a little of the dressing. Add the remaining blue cheese crumbles (about 2/3 cup) and toss again.
• To serve: Slice the beef thinly against the grain. Place a pile of the salad on 1 big platter and drape the meat over the salad. Serve extra dressing on the side.

LORI'S BEEF AND SPAGHETTI MACARONI

Steps:

• In a medium pot with boiling salted water cook macaroni pasta until al dente. Drain.
• In a large skillet cook hamburger and onion until brown. Drain grease. Add mayonnaise and spaghetti sauce; mix well. Add drained and cooked macaroni, cook on medium heat stirring occasionally until heated through. Mix thoroughly.
• To serve, pour mixture into a large serving bowl and top with shredded Cheddar cheese. Serve warm.

LORI'S BEEF AND GRAVY

Steps:

• Place the cubed beef in a medium sized pot. Add water. Include the bouillon cube. Cover and simmer for 1 hour.
• Separate the meat from the broth and keep the liquid hot.
• In a skillet on medium heat melt the butter, sauté the onions until transparent then add garlic. Continue until you can just smell the garlic aroma.
• Sprinkle in the flour and cook until slightly brown. Using a whisk, pour in the hot broth until the sauce is smooth and thickened. Place the meat in the gravy and continue cooking covered on low for another 1/2 hour.
• Peak in and stir every so often adding water if needed to get the desired gravy consistency that you prefer.
• Taste for salt and pepper. add freshly grated nutmeg to taste if using.
• I have served this over potato dumplings (packaged or homemade), rice, mashed potatoes, noodles.

LORI'S BEEF SALAD

Steps:

• Combine the beef, asparagus, onion, orange and almonds.
• Whisk together the sour cream, mayonnaise, ginger, salt and pepper.
• Toss with beef mix.
• Serve on lettuce leaves.