The Sophisticated Simplicity of Roast Beef Salad

There’s a particular magic that happens when humble, cooked beef is transformed into something entirely new and exciting. I remember a crisp autumn afternoon, many years ago, when I first encountered this particular roast beef salad. It wasn’t just a dish; it was an epiphany. The robust flavors of the tender beef, brightened by a zesty vinaigrette and the sharp bite of red onion, danced together with a complexity that belied its straightforward preparation. It’s the kind of dish that makes you pause, savor, and realize that sometimes, the most satisfying meals come from the most unexpected pairings, proving that a truly great salad isn’t just about lettuce.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes (uses pre-cooked beef)
• Total Time: 15 minutes
• Servings: 4
• Yield: 1 large salad bowl
• Dietary Type: Can be adapted for various diets depending on beef choice

Ingredients

This recipe celebrates the beautiful simplicity of cold cooked beef, allowing its inherent flavor to shine through. The key is to use a cut that is tender and flavorful when served chilled.

• 4 cups of cold cooked London broil beef or 4 cups of flank steak, thinly sliced and julienned
• 1 small red onion, thinly sliced
• 6 sun-dried tomatoes, julienned
• 1/4 cup balsamic vinegar
• 1 tablespoon olive oil
• 2 tablespoons sesame oil or 2 tablespoons additional olive oil
• 2 teaspoons prepared horseradish
• 1/4 teaspoon salt, or to taste
• Fresh ground black pepper, to taste

Ingredient Notes:

• Beef Choice: The recipe specifically calls for London broil beef or flank steak. These cuts are excellent for this preparation because they can be cooked ahead of time, chilled, and sliced thinly. If you have leftover roast beef from a previous meal, this is the perfect opportunity to give it a second life. Ensure the beef is truly cold for the best texture and to prevent it from breaking down in the dressing.
• Sun-Dried Tomatoes: Opt for oil-packed sun-dried tomatoes for the best flavor and texture, but be sure to drain them slightly before julienning. If you can only find dry-packed, rehydrate them in warm water for about 15 minutes, then drain and julienne.
• Oils: The combination of olive oil and sesame oil offers a wonderful depth of flavor. The nutty aroma of sesame oil pairs exceptionally well with beef. However, if sesame oil isn’t your preference, or if you don’t have it on hand, using an additional tablespoon of good quality olive oil is a perfectly acceptable substitute.

Equipment Needed

For this uncomplicated yet satisfying salad, you won’t need a vast array of specialized tools.

• Large mixing bowl
• Small bowl
• Whisk
• Sharp knife (for slicing beef and onion)
• Measuring cups and spoons

Instructions

The beauty of this roast beef salad lies in its straightforward assembly. It comes together in minutes, making it an ideal option for a quick lunch or a light, elegant dinner.

1. In a large mixing bowl, combine the cold cooked London broil beef (or flank steak), the thinly sliced red onion, and the julienned sun-dried tomatoes.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, sesame oil (or additional olive oil), prepared horseradish, and salt and fresh ground black pepper to taste. Ensure the ingredients are thoroughly combined, creating a well-emulsified dressing.
3. Pour the prepared vinaigrette over the beef mixture in the large bowl.
4. Combine well, ensuring all the ingredients are evenly coated with the dressing.

Expert Tips & Tricks

Transforming this simple recipe into a culinary masterpiece is all about attention to detail and a few insider tips.

• Beef Preparation is Key: The quality and preparation of your cooked beef will significantly impact the final salad. If you’re cooking your own beef for this recipe, aim for a medium-rare to medium internal temperature. Allowing the beef to chill completely in the refrigerator for at least a few hours, or preferably overnight, is crucial. This firms up the meat, making it easier to slice thinly and julienne without it falling apart. A sharp knife is your best friend here; a dull knife will tear the meat.
• Onion Acuity Control: The raw red onion can pack a punch. If you find its raw bite a bit too strong, you can mellow its flavor by soaking the thinly sliced rings in ice water for about 10-15 minutes before draining them thoroughly and adding them to the salad. This process also helps to give the onion a slightly crisper texture.
• Dressing Emulsification: For the best flavor distribution, ensure your vinaigrette is well emulsified. Whisking vigorously until the oils and vinegar are fully combined will prevent the dressing from separating and ensure each bite is perfectly seasoned. The prepared horseradish adds a lovely tang and subtle heat that is essential to the dressing’s character.
• Taste and Adjust: Don’t be afraid to taste and adjust the seasoning of the dressing before pouring it over the beef. The salt and pepper levels can be tweaked to your personal preference. The acidity of the balsamic vinegar should be balanced with the richness of the oils.

Serving & Storage Suggestions

This roast beef salad is incredibly versatile, making it a fantastic option for various occasions.

• Serving: This salad is best served chilled or at room temperature. It’s a robust dish that stands on its own as a light main course, perhaps accompanied by crusty bread to soak up any extra dressing. It also makes a sophisticated side dish for grilled meats or a hearty accompaniment to a simple green salad. For an elegant presentation, consider serving it on individual plates, ensuring each portion gets a good mix of beef, onion, and tomatoes.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors tend to meld and deepen overnight, making it even more delicious the next day. It’s important to note that the texture of the onion may soften slightly over time, but the overall flavor profile remains excellent. This salad travels exceptionally well for picnics or packed lunches, as the dressing helps to preserve the ingredients.

Nutritional Information

Here’s an estimated nutritional breakdown for a serving of this roast beef salad. Please note that these values can vary based on the specific cuts of beef and types of oils used.

Nutrient	Amount per Serving	% Daily Value
Calories	~250-300 kcal	(Varies)
Total Fat	15-20 g	19-25%
Saturated Fat	3-5 g	15-25%
Cholesterol	70-90 mg	23-30%
Sodium	200-300 mg	9-13%
Total Carbohydrate	5-8 g	2-3%
Dietary Fiber	1-2 g	4-7%
Sugars	3-5 g	6-10%
Protein	25-30 g	50-60%

Note: % Daily Value is based on a 2,000 calorie diet.

Variations & Substitutions

While the recipe as written is wonderfully balanced, there’s always room for personalization and creative adaptation.

• Herbs: Fresh herbs can elevate this salad. Consider adding finely chopped parsley, chives, or even a touch of fresh thyme to the mix. These additions will introduce a layer of freshness and aroma.
• Spice Level: If you enjoy a bit more heat, you can increase the amount of prepared horseradish or add a pinch of red pepper flakes to the vinaigrette.
• Vegetable Additions: While the simplicity is part of its charm, you could introduce other complementary ingredients. Thinly sliced bell peppers (red or yellow for color), thinly sliced cucumber, or even some artichoke hearts could be interesting additions. For a heartier salad, consider adding cooked lentils or cannellini beans.
• Cheese: A crumble of feta cheese or goat cheese can add a creamy, tangy dimension to the salad.

FAQs

Q: Can I use a different type of cooked beef?
A: Yes, you can use other tender, cold cooked beef cuts like sirloin or even leftover pot roast, as long as they are sliced thinly and julienned.

Q: How thinly should I slice the beef?
A: Aim for slices that are about 1/8-inch thick before julienning them into thin strips, similar to matchsticks.

Q: What if I don’t have balsamic vinegar?
A: Red wine vinegar or apple cider vinegar can be used as a substitute for balsamic vinegar, though the flavor profile will be slightly different.

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad a few hours ahead of time. The flavors will meld beautifully. For best results, add any delicate greens just before serving if you choose to add them.

Q: Is this salad good for picnics?
A: Absolutely! This roast beef salad travels very well due to its sturdy ingredients and flavorful dressing, making it a perfect picnic dish.

Final Thoughts

This roast beef salad is more than just a collection of ingredients; it’s a testament to how simple, high-quality components can come together to create something truly memorable. It’s a dish that proves that elegance doesn’t always require complexity. Whether you’re a dedicated meat lover or simply looking for a satisfying and flavorful meal, this recipe is sure to become a favorite in your culinary repertoire. I encourage you to try it, perhaps with a glass of robust red wine, and let its sophisticated simplicity win you over. I’d love to hear about your experience with this delightful dish!