Beef steak with Caesar\'s salad

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
3 4
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 100 g Parmesan cheese (in pieces)
  • 100 g Salad Mayonnaise
  • 100 g Fresh cream
  • 7-10 Tbsp Juice of 2 limes
  • 2 TABLESPOONS Soy sauce
  • 50 ml Cider vinegar
  • 1 TABLESPOON sweet mustard
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 Romaine lettuce hearts
  • 200 g Baby leaf salad mix
  • 2 TABLESPOONS Cashew nuts
  • 4 Striploin steaks without fat rim or rump steaks (à approx. 300 g)
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Sea salt
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    For the Parmesan salad, peel off some shavings with a peeler and grate the rest. Mix mayonnaise, crème fraîche, grated Parmesan, lime juice, soy sauce, vinegar and mustard. Season to taste with salt and pepper. Clean, wash and drain the salads well. Chop the romaine lettuce finely. Coarsely chop the cashew nuts

  2. 2

    Pat the steaks dry. Heat the oil in a large pan. Fry the steaks on each side for 1-2 minutes at high heat. Switch down to medium heat. Then fry on each side for a pink steak (medium) for 2-3 minutes.

  3. 3

    Wrap in aluminium foil and leave to rest for 3-4 minutes. Mix salad and dressing, arrange in bowls, sprinkle with Parmesan shavings and nuts. Arrange steaks, sprinkle with sea salt. Serve with French fries and dips (e.g. ketchup, mayo, barbecue sauce)

Nutrition Facts

KCAL
740 kcal
CARBS
10 g
FATS
43 g
PROTEINS
78 g