Best 5 Romaine With Roast Beef And Mango Recipes

TROPICAL BEEF WRAP

Steps:

• Spread cream cheese over tortillas to within 1 in. of edges. Layer with spinach, roast beef and mango. Roll up tightly and serve.

GRILLED RIB EYE STEAK WITH ROMAINE MARMALADE AND WATERCRESS

Steps:

• For the steak: Sprinkle the steak liberally with olive oil, salt and pepper; make sure the entire steak is covered. Wrap lightly and place in the refrigerator for 12 hours.
• Get the grill hot 1 hour before cooking (a charcoal or wood fire, preferably with hardwood); the embers must be burned down and glowing and there should be no flames at all. Remove the steak from the refrigerator and leave at room temperature for the same hour that the grill is getting ready.
• When ready to grill, place the steak on the center of the hot grill and rotate left and right to get proper grill marks. Do this for both sides, about 10 minutes. When this is done, move the steak to a cooler part of the grill and cook to rare, 25 to 30 minutes. You will have to test it with your fingers by pressing gently. When done, place the steak on a rack set inside a sheet pan so the steak does not sit in its own juices. Then place a knob of French butter on top and lightly tent it with tin foil to rest for at least 15 minutes before carving.
• For the romaine marmalade and watercress: In a blender or food processor, combine the watercress, romaine, garlic, cilantro, parsley, lemon juice, salt and pepper. Add the oil and puree until smooth. Set aside. Yield: 2 cups.
• To serve, slice each steak into 3 thick, equal-size portions. Spoon equal portions of the watercress-romaine puree onto each of 6 warm plates. Arrange the sliced steak on each plate. Strain the steak pan juices and pour them on top of the meat.

ROASTED ROMAN-STYLE ROMANESCO

Steps:

• Preheat the oven to 475 degrees F (245 degrees C). Drizzle olive oil into a roasting pan or baking dish.
• Cut Romanesco into quarters, being sure to cut directly through the thick center core, so that they stay together when roasted. Set aside until needed.
• Add anchovies and 3 tablespoons olive oil to a large mixing bowl and use the back of a fork to mash the anchovies into a paste. Add red pepper flakes and lemon juice and stir with a fork to combine.
• Toss Romanesco in the dressing until the pieces are thoroughly coated. Sprinkle with bread crumbs and 1/2 of the Parmigiano-Reggiano cheese and toss until evenly coated.
• Transfer Romanesco into the prepared pan, cut side-down. Scrape all cheese and crumbs from the mixing bowl and scatter over the top. Grate the remaining Parmigiano-Reggiano to cover the tops and lightly drizzle with olive oil.
• Bake in the preheated oven until the cheese is browned and the Romanesco is tender, as tested with the tip of a knife in the cores, about 20 minutes. Serve immediately with fresh lemon wedges.

BABY ROMAINE WITH MANGO

Steps:

• Place leaves on plate.
• Chop mango into cubes and toss over leaves.
• Cut up the red onion into desired size and add on top.
• Garnish with feta. (I prefer cubbed not crushed.).
• Vinaigrette:.
• Mix all together using more fresh lemon than sunflower oil.
• Pour over salad.
• Enjoy!

GREEN SALAD WITH ROMAINE LETTUCE AND MANGOES

Steps:

• Combine first 3 ingredients in a bowl.
• Toss with vinaigrette.