Grilled Salmon Salad With Blood Orange Cilantro Vinaigrette
If you have roughly 45 minutes to spend in the kitchen, Grilled Salmon Salad With Blood Orange
Grilled Beef Bourguignon
Ingredients
- Two 8-ounce rib-eye steaks
- Kosher salt and freshly cracked black pepper
- 2 teaspoons all-purpose flour
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter
- 1 yellow onion, large-diced
- 8 ounces oyster mushrooms, halved
- 1 parsnip, peeled and medium-diced
- 5 sprigs thyme
- 2 tablespoons tomato paste
- Half 750-ml bottle rich red wine (preferably from Burgundy)
- 1/2 cup beef stock, plus more as needed
- 2 tablespoons dry sherry
- 1 lemon, juiced
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