Avocado au gratin filled with spinach under a cheese cover with steak strips on a wild herb salad (restaurant recipe)
very easy
45 mins
45 mins
Ingredients
- 200 g Leaf spinach
- 7-10 Tbsp Salt
- 8 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 2 ripe avocados
- 150 g Scarmozza Tartufata (alternatively buffalo mozzarella)
- 200 g Wild herb salad with flowers
- 6 TABLESPOONS freshly squeezed orange juice
- 2 TABLESPOONS Honey
- 1 TABLESPOON medium hot mustard
- 2 Rump steaks (approx. 200 g each)
- 2 TABLESPOONS Balsamic cream
- 2 TABLESPOONS Soy sauce
Directions
- 1
Wash and clean the spinach thoroughly. Blanch briefly in boiling salt water. Drain, rinse and drain. Squeeze the spinach well with your hands and chop coarsely. Mix with 2 tablespoons of olive oil, season with salt and pepper.
- 2
Halve the aocados, remove the seeds and place the halves in an ovenproof dish. Spread the spinach on top. Coarsely grate cheese and sprinkle on top. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes
- 3
Wash the lettuce, sort and drain well. Whisk orange juice, honey and mustard. Stir in 4 tablespoons of oil. Season to taste with salt and pepper. Dab meat dry, season with salt. Heat 2 tablespoons of oil in a pan.
- 4
Fry the steaks on each side for 1-2 minutes. Deglaze with balsamic cream and soy sauce, let simmer for 1-2 minutes. Mix the salad with the vinaigrette, spread on 4 plates. Place the avocado on top. Season steaks with pepper, cut into strips. Serve with the fried jus with the avocados
Nutrition Facts
750 kcal
14 g
61 g
35 g
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