Rib eye steak on rocket salad and parmesan

Name: Rib eye steak on rocket salad and parmesan
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 3 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Mustard; 1 TABLESPOON Honey; 4 TABLESPOONS Olive oil; 2 Shallots; 150 g Rocket; 200 g cherry tomatoes; 30 g Parmesan cheese; 2 (250 g each) large, thin rib eye steaks (5-7 mm)

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

3 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Mustard
1 TABLESPOON Honey
4 TABLESPOONS Olive oil
2 Shallots
150 g Rocket
200 g cherry tomatoes
30 g Parmesan cheese
2 (250 g each) large, thin rib eye steaks (5-7 mm)

Directions

1
For the vinaigrette, whisk vinegar, salt, pepper, mustard, honey and 2 tablespoons of water. Add 2 tablespoons of oil drop by drop. Peel the shallots, cut them into strips and stir into the vinaigrette.
2
Clean the lettuce and, depending on the size, cut in half or in thirds, wash and shake dry. Wash and halve the tomatoes. Slice parmesan cheese into thin slices. Dab meat dry and season with salt. Heat 1 tablespoon of oil in each of 2 large pans (28 cm Ø).
3
Fry the steaks on each side for 1-2 minutes. Arrange salad and tomatoes on plates and drizzle with dressing. Arrange the meat on the salad and sprinkle with parmesan. Season with pepper.