Green salad with pimientos and steak strips

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4 4
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 200 g mixed green salad
  • 250 g cherry tomatoes
  • 150 g green pimientos
  • 2 Rump steaks (approx. 250 g each)
  • 1 TEASPOON + 3 tablespoons of good olive oil
  • 7-10 Tbsp salt, pepper
  • 7-10 Tbsp coarse sea salt
  • 5 discs (approx. 150 g) White bread
  • 3 TABLESPOONS Balsamic vinegar
  • 1 TEASPOON liquid honey
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Clean and wash the salad, drain well and pluck smaller if necessary. Wash and halve the tomatoes. Wash pimientos and dab dry.

  2. 2

    Dab steaks dry and cut the fat edge. Heat 1 tsp. oil in a frying pan. First fry the steaks on each side for 1-2 minutes and then continue to fry on each side for 2-3 minutes at medium heat.

  3. 3

    Season with salt and pepper. Remove from the pan, wrap in aluminium foil and leave to rest for about 10 minutes.

  4. 4

    Fry the pimientos in hot frying fat for about 5 minutes. Fry the tomatoes briefly. Take them off the stove. Season with coarse sea salt and pepper. Roast bread in toaster and cut into cubes.

  5. 5

    Mix vinegar, salt, pepper and honey. Fold in 3 tablespoons of oil. Mix salad, pimientos with tomatoes, bread cubes and vinaigrette. Cut the steaks into strips and serve with the salad.

Nutrition Facts

KCAL
340 kcal
CARBS
23 g
FATS
13 g
PROTEINS
31 g