Minute steaks with tomato and bread salad

Name: Minute steaks with tomato and bread salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Ciabatta bread; 10 TABLESPOONS Olive oil; 2 red onions; 600 g Tomatoes; 100 g Babyleaf salad mix; 1/2 Pot of basil; 4 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Beef minute steaks (approx. 80 g each); baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Ciabatta bread
10 TABLESPOONS Olive oil
2 red onions
600 g Tomatoes
100 g Babyleaf salad mix
1/2 Pot of basil
4 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Beef minute steaks (approx. 80 g each)
baking paper

Directions

1
Cut the bread into thin slices. Spread on a baking tray lined with baking paper. Spread a thin layer of 6 tbsp. oil. Roast in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 10 minutes.
2
Peel onions and cut them into strips. Wash and clean the tomatoes and cut them into thin slices. Sort the lettuce, wash and shake dry. Wash basil, shake dry, pluck leaves from stems and chop. Marinate tomatoes, onions and basil with vinegar, 2 tablespoons of oil, salt and pepper.
3
Dab meat dry and season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan and fry the meat for approx. 4 minutes, turning it over.
4
Mix the bread, tomatoes and lettuce. Arrange steaks and salad on plates.