Italian bread salad alla caprese with steak strips and herb oil

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
5 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 300 g Ciabattabrot
  • 1 Garlic clove
  • 2 Rump steaks (approx. 180 g each)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 2 TABLESPOONS Sunflower oil
  • 12 TABLESPOONS Olive oil
  • 1 collar Basil
  • 1 Onion
  • 1 Organic Lemon
  • 1 pinch Sugar
  • 400 g Tomatoes
  • 100 g Rocket
  • 125 g Mozzarella cheese
  • 100 ml Balsamic vinegar
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Cut the bread into thin slices. Peel garlic and press it through a garlic press. Dab meat dry and season with salt and pepper. Heat a cast-iron frying pan to high temperature. Pour sunflower oil into the pan and fry the meat for about 3 minutes on each side.

  2. 2

    Remove, wrap in aluminium foil and leave to rest. Clean the pan. Heat 4 tbsp. olive oil and garlic in it in portions, roast bread in it in portions.

  3. 3

    Wash basil, shake dry, pluck leaves from the stalks and chop. Peel and finely chop the onion. Wash lemon hot, grate dry, grate peel thinly. Halve lemon and squeeze juice.

  4. 4

    Whisk 3 tablespoons lemon juice, lemon zest, sugar, salt and pepper, fold in 4 tablespoons of olive oil. Stir in basil.

  5. 5

    Wash, clean and chop the tomatoes. Select the rocket, wash and shake dry. Finely grind the mozzarella. Break bread slices easily. Mix vinegar with 4 tablespoons of olive oil, season with salt and pepper.

  6. 6

    Mix half the bread with it. Cut the meat into slices. Mix soaked bread, remaining slices of bread, meat juice and other prepared salad ingredients including lemon vinaigrette and serve.

Nutrition Facts

KCAL
690 kcal
CARBS
44 g
FATS
41 g
PROTEINS
33 g