Roast Beef Salad With Feta Recipes

Steps:

• 1. Liberally season all sides of the roast with salt and pepper and place in a large Dutch oven over high heat. Quickly sear all sides of roast to achieve nice brown crust.
• 2. Reduce heat to medium low and add enough water to to cover the bottom of the pan with about 1 inch of water.
• 3. Add quartered onion, smashed garlic and chopped jalapenos. Cover and simmer for 3-4 hours until roast is very tender. (check water level periodically and add as needed)
• 4. Once the roast is very tender, add beef bullion cubes, lightly mash up vegetables with a fork and simmer for another 30 minutes or so to reduce liquid to one half (i.e. reduce until there is about 1/2 ince of liquid in the bottom of pan)
• 5. Wash and shred lettuce. Divide equally among serving plates.
• 6. Arrange avacado, onion slices and tomoato slices on top of lettuce mixture.
• 7. Once the liquid has reduced, remove from heat and transfer roast to a large bowl. With two forks, shred the beef entirely.
• 8. Place equal portions of shredded beef on top of salad mixture and add crumbled feta cheese.
• 9. Mix 2 parts Italian dressing with 1 part cooking liquid and dress salads with the mixture.
• 10. Serve with warm crusty bread or just plain saltine crackers.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
• Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
• While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
• To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Steps:

• Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
• Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
• Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
• Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
• Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
• Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side.
• Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.