Flat beaten rib eye steak XXL

Name: Flat beaten rib eye steak XXL
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp salt, pepper; 1⁄2 Tsp Mustard; 1⁄2 Tsp Honey; 1 TABLESPOON + 2 tsp good olive oil; 2 Shallots; 150 g Arugula; 200 g cherry tomatoes; 50 g Parmesan (piece); 2 large thin rib-eye steaks or rump steaks (à approx. 250 g; approx. 1⁄2 cm thin); 7-10 Tbsp Sea salt, coarse pepper

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2 TABLESPOONS Balsamic vinegar
7-10 Tbsp salt, pepper
1⁄2 Tsp Mustard
1⁄2 Tsp Honey
1 TABLESPOON + 2 tsp good olive oil
2 Shallots
150 g Arugula
200 g cherry tomatoes
50 g Parmesan (piece)
2 large thin rib-eye steaks or rump steaks (à approx. 250 g; approx. 1⁄2 cm thin)
7-10 Tbsp Sea salt, coarse pepper

Directions

1
For the vinaigrette, mix vinegar, salt, pepper, mustard and honey. Fold in 1 tablespoon of oil. Peel and halve the shallots, cut into thin strips and stir into the vinaigrette.
2
Clean, wash, spin-dry and possibly chop the arugula smaller. Wash and halve the tomatoes. Mix both with the vinaigrette. Slice the parmesan into thin shavings with a peeler.
3
Pat the steaks dry. Heat 1 teaspoon of oil in two large pans. Fry the steaks in them over a high heat for 1-2 minutes on each side. Season with sea salt and coarse pepper. Arrange on the salad.
4
Sprinkle with Parmesan cheese and serve immediately. Serve with ciabatta.