Churrasco salad

You can substitute steak cut of meat for your favorite. Champagne vinegar or white wine is also a good complement to the dressing. Since vinegar is acidic lemon sweeter used to complement it. Accompany this salad of melon and ham soup  and golden pineapple with rum cream 

Ingredients

• ½ cup red wine vinegar
• 3 tablespoons fresh lemon juice (extracted from 1 lemon)
• 2 teaspoons honey
• 2 teaspoons coarse salt, plus extra for seasoning the meat
• 1 tablespoon dried oregano
• 1 cup extra virgin olive oil plus 1 tablespoon olive oil regularly
• Freshly ground pepper
• 1 pound beef tenderloin or skirt
• 6 cups chopped romaine lettuce leaves
• 4 cups tender arúcula
• 12 cherry tomatoes, halved
• ½ red onion, thinly sliced
• 4 ounces crumbled gorgonzola cheese

Preparation

Prepare the vinaigrette by combining the vinegar, lemon juice, honey, 2 teaspoons salt and oregano in a medium bowl. Add oil in a thin stream, whisking constantly. Season to taste with pepper and set aside.

Season the meat with salt and pepper. Heat the tablespoon of olive oil in a medium skillet or grill to medium-high for 1 minute. Place the steak in the pan and let sear 3-4 minutes on each side if you like your steak to medium-oil, or let it cook a little longer if you prefer well cooked. Pass the steak to a cutting board to seat while you prepare the salad.

In a large bowl, includes lettuce, tomatoes, onion and half the cheese. Stir the ingredients with enough vinaigrette to coat lightly. Cut the meat into thin strips crosswise. Place the strips of meat over the salad and vinaigrette poured over the top. Sprinkle with remaining cheese and serve.

Servings: 04

Cooking time: 15 min

Ready in: 15 min