METHOD Combine all marinade ingredients in a bowl. Rub mixture all over striploins, wrap in plastic wrap, and refrigerate overnight. Cook all of the root vegetables individually in salted water until tender but not soft. Test by tasting. Drain the water and cool off on a sheet pan. Prepare the dressing for the root vegetables in a medium skillet. Saute the onions in the olive oil over medium heat for one minute, stirring with a wooden spoon. Stir in the Dijon mustard, red wine vinegar, then add the chicken stock. Bring to a boil, then season with salt and fresh pepper. Toss the root vegetables and the warm dressing in a stainless bowl (leave out the beets for later). Cover the salad and let stand at room temperature until needed. Unwrap the striploin, season with salt and grill over medium heat until medium rare, 3-4 minutes on each side, and let rest. Toss the cilantro, scallions, and beets into the salad, adjust salt and pepper if necessary. Spoon salad on plate. Slice meat over salad. Garnish with arugula, apples and tortillas, if desired. Yield: 8 servings Posted to MC-Recipe Digest V1 #329 Recipe by: CHEF DU JOUR RICK MOONEN SHOW #DJ9325; TVFN From: "Ed Bauman"
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|Serving Size: 1 Serving (1388g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1631 (86%)|
|Amt Per Serving||% DV|
|Total Fat 181.2g||242 %|
|Saturated Fat 25.5g||127 %|
|Monounsaturated Fat 130.5g|
|Polyunsanturated Fat 19.8g|
|Cholesterol 9.6mg||3 %|
|Sodium 992.7mg||34 %|
|Potassium 1550.3mg||41 %|
|Total Carbohydrate 52.1g||15 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 40.6g|
|Protein 15.9g||23 %|
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Calories per serving: 1893
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