普羅旺斯的天空下 Living in Provence

我和老公決定今夏要多吃沙拉, 以溫沙拉餐為主食; 我的溫沙拉餐定義:  混合生、淸燙或清蒸的各式蔬菜搭燒烤魚或肉佐各式油醋醬。

第一個分享的沙拉餐:

2人份

數顆以海鹽水煮熟的小馬鈴薯
100-120公克  紅石榴果粒
300公克 芝麻葉, 以特級橄欖油均勻拌過

120-150公克, 帶藤全熟小蕃茄, 對切
300公克  適合煎或燒烤的牛排 (我用了basses côtes, 帶足夠油脂, 方便用來快速煎或燒烤, 此部位用來BBQ也很棒!)
2-3 大匙  濃縮巴薩米可醋醬
1小撮鹽之花

濃縮巴薩米可醋醬的製做

150ml  巴薩米可醋

1.  將巴薩米可醋倒入一醬鍋, 先以中大火煮滾

2.  轉中火繼續小滾約15-20分鐘, 或至濃縮剩1/3

3.  於一旁放涼備用

(*濃縮巴薩米可醋醬搭小蕃茄或草莓很適合)

牛排:

先將牛肉於冰箱取出, 放於室溫30分鐘。回溫後放於盤內, 淋點橄欖油並均勻塗抹於肉片每面, 醃15分鐘。

於ㄧ非常熱的鑄鐵烤盤燒烤至你喜歡的熟度, 取出並放於一溫盤, 1小撮鹽之花調味, 用鋁箔紙緊密覆蓋 '休息 ' 5分鐘, 將牛排分切。


利用牛排休息時擺盤馬鈴薯、芝麻葉、小蕃茄與紅石榴, 鋪上燒烤牛排並淋上1½匙濃縮巴薩米可醋醬即可。

English Version:

Grilled steak, pomegranate and roquette salad with a balsamic reduction

Hubby and I have decided that we are going to eat as much salad as possible this summer.  More of a salad meal, a combination of various mixture of raw, cooked or steamed vegetables and grilled
meats or fish seasoned with vinaigrette.  

Here is one of my many to come salad meal recipes:  
Serves 2
a few boiled new potatoes
100-120g pomegranate seeds
300g roquette, tossed with some extra virgin olive oil
120-150g cherry tomatoes on the vine, halved
300g steak for quick frying or grilling, preferably with a bit of fat on it (I used basses côtes)  
2-3 tablespoons balsamic reduction
fleur de sel to season

Balsamic reduction:

150 ml balsamic vinegar

1.  Pour the vinegar into a saucepan over a medium high heat.  Bring it to the boil.
2.  Reduce the heat to medium and simmer for 15-20 minutes, or until it is reduced by 2/3.
3.  Set aside until read to use.

Steak:

Remove the meat from fridge 30 minutes prior to cooking.

Place steak on a plate and pour olive oil to coat the meat.  Set steak aside to marinate for 15 minutes.  

Grill the steak on a very hot grill to your liking.  Season with a pinch of fleur de sel and allow to rest for 5 minutes before slicing into thin strips.


Arrange cooked potatoes, roquette, tomatoes, pomegranate seeds and steak on a plate.  Drizzle the salad with 1½ tablespoons balsamic reduction and serve.