Sirloin Salad with Smoky Paprika Dressing | Club House for Chefs

Slices of tender sirloin, romaine leaves, blue cheese and raspberries lightly tossed with a bold smoked paprika flavoured dressing.

Ingredients

Serves 24
7 ml (45 milliliters) Garlic Granulated700 GR
2 ml (15 milliliters) Chili Powder Hot585 GR
2 ml (15 milliliters) Club House ® Sea Salt, French Mediterranean
2 ml (15 milliliters) Club House ® Pepper, Black Restaurant Grind
20 ml (125 milliliters) Club House ® Smoked Paprika
75 ml (425 milliliters) Red wine vinegar
5 ml (45 milliliters) Dijon mustard
125 ml (750 milliliters) Extra-virgin olive oil
Step 2 | Serves 24
1 ml (7 milliliters) Club House ® Sea Salt, French Mediterranean
1 ml (7 milliliters) Club House ® Pepper, Black Restaurant Grind
7 ml (45 milliliters) Club House Smoked Paprika
10 ml (60 milliliters) Extra-virgin olive oil
500 g (3 kilogram) Beef
375 g (2 1/4 kilogram) Washed, dried, chopped romaine lettuce
250 ml (1 1/2 liters) Large crumble blue cheese
250 ml (1 1/2 liters) Raspberries
125 ml (750 milliliters) Smoky Paprika Dressing (recipe above)

Procedure

Smoky Paprika Dressing: For the Smoky Paprika Dressing: Combine first 7 ingredients and pulse in blender until incorporated. With the blender running, drizzle in oil slowly for a stable emulsion. Set aside in the fridge.
Sirloin Salad Preparation: Combine and mix salt and spices together. Season and oil the beef and grill over a medium flame for 5-7 minutes on each side or until desired temperature is reached. Toss romaine cheese raspberries and dressing.Plating Instructions:Plate greens with 125 g of sliced steak fanned out on top of each salad.

Recipe type: Beef

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