Frisée Roman salad with beefsteak, tomatoes, pine nuts and balsamic dressing

Name: Frisée Roman salad with beefsteak, tomatoes, pine nuts and balsamic dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 40 g Pine nuts; 2 Steaks de bœuf (environ 150 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Rapeseed oil; 200 g Tomatoes; 1 pinch Sugar; 100 g Frisée salad; 100 g Romaine lettuce; 4 TABLESPOONS Balsamic vinegar; 1 TEASPOON Mustard; 1 TABLESPOON Honey

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

40 g Pine nuts
2 Steaks de bœuf (environ 150 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Rapeseed oil
200 g Tomatoes
1 pinch Sugar
100 g Frisée salad
100 g Romaine lettuce
4 TABLESPOONS Balsamic vinegar
1 TEASPOON Mustard
1 TABLESPOON Honey

Directions

1
Roast the pine nuts in a pan without fat, take them out. Dab meat (##Beefsteak##) dry, season with salt and pepper. Heat 1 tablespoon of oil. Fry meat on each side for approx. 3 minutes.
2
Wash, clean and dice the tomatoes. Remove the meat and braise the tomatoes in the frying fat for about 2 minutes. Season with salt and sugar. Clean, wash and shake the salad dry. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey.
3
Add 2 tablespoons of oil drop by drop. Cut the meat into slices. Arrange salad ingredients on plates and drizzle with dressing.