Lukewarm summer salad with minute steaks

Name: Lukewarm summer salad with minute steaks
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 4 Stem(s) Oregano; 1 Garlic clove; 3 TABLESPOONS Olive oil; 8 small beef minute steaks (approx. 50 g each); 500 g Meat Tomatoes; 500 g Potatoes; 2 Peppers (e.g. red and green); 1 Vegetable Onion; 7-10 Tbsp salt, pepper, sugar; 3 TABLESPOONS White wine vinegar

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

4 Stem(s) Oregano
1 Garlic clove
3 TABLESPOONS Olive oil
8 small beef minute steaks (approx. 50 g each)
500 g Meat Tomatoes
500 g Potatoes
2 Peppers (e.g. red and green)
1 Vegetable Onion
7-10 Tbsp salt, pepper, sugar
3 TABLESPOONS White wine vinegar

Directions

1
Wash and shake dry oregano, pluck off leaves and chop. Peel garlic and chop finely. Mix both with 1 tablespoon of oil. Dab steaks dry. Spread a thin layer of oil on the steaks, cover and put aside.
2
Carve tomatoes crosswise, boil them with boiling water, skin them and cut them into large pieces. Peel and wash the potatoes and slice them very thinly.
3
Heat 2 tablespoons of oil in a large frying pan. Fry the potatoes for about 15 minutes while turning. Clean, wash and cut the peppers into strips. Peel and quarter the onion and cut into strips.
4
Add paprika and onion to the potatoes and fry for about 5 minutes. Then fold in the tomatoes. Season everything with salt, pepper and 1 pinch of sugar and cook for another 5 minutes. Take it out and put it into a bowl.
5
Clean the pan.
6
Re-heat the pan without fat. Fry the meat in the pan over high heat for 1-2 minutes on each side. Season with salt and pepper. Season salad with vinegar, salt and pepper again. Serve lukewarm with the steaks.