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Marinated Steak Salad with a Roasted Red Pepper Vinaigrette

4 servings

Ingredients for Beef Marinade

1/2 cup Filippo Berio® Olive Oil
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 tablespoon chopped fresh garlic
2 green onions, chopped
1 tablespoon finely chopped fresh ginger
1 tablespoon finely chopped lemon grass
1 & 1/2 pounds top round steak

Ingredients for Salad

1/4 pound baby spinach, washed
1/4 pound watercress, washed
1/2 cup rice wine vinegar
1 & 1/2 cups Filippo Berio® Olive Oil
1 clove garlic, peeled and finely chopped
1 teaspoon chopped shallots
1 whole red bell pepper
salt and pepper to taste

Method

Place the steak in a flat, non-reactive container. Combine the rest of the marinade ingredients in a bowl, then pour over the steak, turning the meat once or twice. Cover and marinate overnight.

Discard the marinade. Grill or broil the steak on both sides until cooked to taste. After cooking, allow the beef to rest for 10 to 15 minutes. Cut the meat in thin slices across the grain.

Place the bell pepper under the broiler or over an open flame and blacken the outside, turning occasionally. When the entire pepper is charred, remove it from the heat and place in a plastic bag. Tightly close the top of the bag and allow the pepper to steam in its own heat for about twenty minutes. After removing it from the bag, peel the black skin off the pepper.

Place the peeled roasted pepper, vinegar, garlic, shallots, salt and pepper in a food processor, and pulse until combined. Slowly add the Filippo Berio® Olive Oil, and process until thoroughly mixed together.

Toss the greens with the dressing and divide among four salad plates. Arrange the beef slices around the greens, and serve.