Grilled Broccoli and Beef Salad with Creamy Parmesan Dressing
A creamy seasonal salad made with broccoli, baby potatoes, Parmesan and beef that’s a good combo for dinner—especially when it’s 30°C in the shade! A dish to serve on the terrace, for a simple, friendly meal. Bursting with flavour, this grilled vegetable salad will be devoured in no time.
Ingredients
- 1/2 lb (225 g) baby potatoes
- 2 tbsp (30 ml) olive oil
- 3 cups (210 g) broccoli, cut into florets
- 1 lb (450 g) top sirloin beef medallions, about 1 inch (2.5 cm)
- 1/3 cup (75 ml) mayonnaise
- 3 tbsp fresh Parmesan cheese, finely grated, plus more for serving
- 1 tbsp (15 ml) white wine vinegar
- 1 tbsp (15 ml) water
- 1 small romaine lettuce, torn
- 4 Lebanese cucumbers, cut in half lengthwise, each half cut into pieces
Instructions
- Place a barbecue wok on one side of the barbecue (see note). Preheat the grill, setting the burners to medium-high. Oil the other side of the grate.
- In a large bowl, toss the potatoes with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Place the potatoes in the barbecue wok and cook for 12 minutes, stirring often.
- In the same bowl, toss the broccoli with the remaining oil. Season with salt and pepper. Place the meat on a plate. Season the medallions with salt and pepper.
- Place the broccoli in the wok with the potatoes and continue to cook for 10 minutes or until the vegetables are tender. At the same time, cook the meat on the oiled side of the grill for 8 minutes or until the desired doneness, flipping the meat over halfway through. Place the meat on another plate and let rest for 5 minutes. Place the vegetables in another bowl.
- On a work surface, cut the potatoes in half and slice the medallions.
- In the same large bowl, whisk together the mayonnaise, Parmesan, vinegar and water. Season generously with pepper. Add the grilled vegetables, lettuce and cucumbers. Toss to coat the salad with the dressing. Divide the salad among four bowls. Top with the meat. Sprinkle with more Parmesan and serve immediately.
A creamy seasonal salad made with broccoli, baby potatoes, Parmesan and beef that’s a good combo for dinner—especially when it’s 30°C in the shade! A dish to serve on the terrace, for a simple, friendly meal. Bursting with flavour, this grilled vegetable salad will be devoured in no time.