#ewew makes Beef Salad

I would always fall back on salads (during weekdays) if I feel I've binged on too much unhealthy food during the weekends.  Usually, chicken is my 'go to' protein of choice in my salads...specifically lean chicken fillets as they're cheap, easy to handle and a breeze to cook.

But, lately, I've been having it so often I was getting tired of it.  So, when I was grocery shopping the other day, I thought I'd get some steaks instead and make a Beef Salad.

I came upon some steaks and chose this one that said Australian Ch Blade Steak (I'm not sure if the Ch is short for Chilled or Chuck).  Not that I know what cut this was, I was simply going for an inexpensive cut of meat. Costing RM4.39 per 100g, these two pieces cost me just RM11.50! ^.^

Now that I've gotten my beef, next is to get my salad leaves and the Classic Mixed Salad with Wild Rocket (I love rocket) has always been my undisputed choice for two reasons.  One, I get to eat a mixture of many types of leaves in one serving and, two, it's conveniently tripled washed so that you can eat it straight from the packet.

As I had finished my bottle of Roasted Sesame Dressing, I had to get some too and, this time, I found a twin pack that had a bottle of Thousand Island (with herbs) Dressing as well.

Back home, I simply seasoned the steaks with a good pinch of salt and freshly cracked black pepper and rubbed it with a bit of olive oil.  Then I threw it onto a hot pan (with more olive oil) to sear (you can also use butter).

Since this is beef from Aeon and I wasn't expecting it to be like super fresh, I decided to cook it to medium instead of medium rare....at least that was what I was aiming for...and crossed my fingers and hoped for the best! ;)

There's no point telling you how long I cooked the steaks coz 1) I just 'winged' it and 2) you may not have the same size and thickness of my steak...hehe! ;D

Cooking beef is not as forgiving (or as easy) as chicken or pork as you can overcook these two slightly and they still taste great...ok, maybe not great but still good.  Beef, on the other hand, there's a fine line between each level of doneness.

I emptied half a packet of my yay-no-need-to-wash salad leaves and tossed them in my favourite roasted sesame dressing.

Once the beef is cooked, take it out and let it rest for a couple of minutes before slicing.  Put the sliced steak on a bed of salad leaves and throw in some quartered hard-boiled eggs for good measure.....and ta-da, my Beef Salad is ready!

My knife skills suck...I was trying to cut the slices on the bias (for a restaurant-quality presentation...kekeke!) but it didn't quite look that way in the end >_<

As for trying to achieve a medium doneness, what does that look like to you?  Still had a tiny bit of pink in the centre but reeling more towards medium well.....wakakakaka :D  That's why I seldom cook beef at home....and why I'd rather pay good money and have a professional cook it to the exact doneness for me *wink wink* (but this is cheap steak, so it's ok).

Expect to exercise your jaw a bit when chewing on this + the fact that it was a rather lean piece of beef. Well, what do you expect from this less-celebrated cut of meat?  It's a freakin' cheap RM5 piece of beef!  But it's ok, it wasn't all that bad + one needs a jaw exercise once in a while, right? :D

Although I knew I'd be able to eat only one piece of the beef, I was too lazy to fire up the wok (or, in this case pan), again the next day and having to contend with all that washing again.  So, in the fridge it went and, after reheating, it became well done! :O

This time I ate the mixed salad with the other dressing.  What can I tell you...even more jaw exercise needed but the Thousand Island Dressing (with herbs) was pretty tasty.

You may be able to eat leftover cold chicken salad....but beef salad I'd have to say...don't try it!  Cook it only when you want to eat it...otherwise you'd be chewing till the cows come home! ^_*