Beef Antipasto with Chive Salsa
Servings 6 servings
Ingredients
- ¾ lb grilled steak (done to taste)
- ½ cup red wine vinegar
- ½ cup chives, minced (divided)
- salt and freshly ground black pepper (to taste)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh parsley, chopped
- 1 shallot, minced fine
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
Instructions
- Slice the grilled steak into thin strips that are ⅛ to ¼ inch thick and 3-4 inches long.
- Place the steak strips in an airtight container along with the red wine vinegar, ¼ cup of the chives and salt and pepper to taste.
- Mix thoroughly and set aside in the refrigerator to marinate for at least 4 hours, preferably overnight. Shake the container periodically to aid the marinating process.
- When the steak is ready, arrange the strips on a serving plate attractively.
- Strain the chives from the marinade, reserving the vinegar, and place them in a small bowl.
- Add the remaining chives, olive oil, parsley, shallot, mustard and honey, and mix thoroughly.
- Add 3 or 4 tablespoons of the reserved marinade, spooning it over the top of the steak to garnish.
- Top with salt and pepper to taste.
- Serve cold or, better yet, at room temperature.
