Barbecued Beef Salad

Course : Salads
Serves: 4 - 6
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1 tablespoon vegetable oil
2 pounds center cut beef tenderloin -- trimmed of all fat and silver skin
1 teaspoon salt -- to taste
1 teaspoon black pepper -- to taste
2 cups barbeque sauce
3 cups tomatoes -- cut into large dice
3 cups cucumber -- peeled, seeded and cut into large dice
2 cups cooked new potatoes -- cut into quarters
1 cup red onion -- peeled and cut into large dice
1/2 cup green onions -- cleaned and sliced
2 cloves garlic -- peeled and minced
1 medium jalapenos -- chopped, up to 2
2 cups olive oil
1/3 cup red wine vinegar
2 tablespoons lemon juice -- to taste

Preparation / Directions:

Preheat oven to 350 degrees. Bring a medium saute pan to medium heat and add oil. Season tenderloin with salt and pepper and add to saute pan. Sear all sides of tenderloin until golden brown, about 5 minutes. Place pan in oven and cook for 5 minutes. With a brush baste barbeque sauce heavily on tenderloin and repeat this process every five minutes until desired cooking time is obtained (about 20 minutes for medium rare). Remove pan from oven and place tenderloin on a plate to cool. In a large mixing bowl, add the remaining ingredients and toss to combine. When tenderloin is cooked enough to handle, place on cutting board. With a thin sharp knife, thinly slice the whole tenderloin. Add the slices to the mixing bowl and toss to combine. Serve with pita bread, warm flour tortillas, or crusty hard bread.


Nutritional Information:

4194 Calories (kcal); 448g Total Fat; (93% calories from fat); 10g Protein; 58g Carbohydrate; 0mg Cholesterol; 69mg Sodium

3 Kitchen's say:
  (3 1/2 Stars!)
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