Spring potato watercress salad with steak strips
easy
75 mins
75 mins
Ingredients
- 800 g waxy potatoes
- 2 (approx. 60 g) Spring onions
- 1/8 l clear soup
- 4-5 Tbsp White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 TABLESPOONS Olive oil
- 150 g Cucumber
- 100 g Radishes (7-8 pieces)
- 200 g Watercress (1/2 bunch)
- 2 Rump steaks (approx. 180-200 g each)
- 20 g clarified butter
- 3-4 Tbsp Pumpkin seed oil
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the potatoes thoroughly, cover and cook in plenty of boiling water for about 20 minutes. Clean, wash and drain spring onions and cut into fine rings. Drain the potatoes, rinse under cold water and drain. Remove the skin from the potatoes. Cut potatoes into slices. Bring stock, vinegar, some salt and pepper to the boil briefly. Stir olive oil and spring onions into the hot marinade, then mix with the potato slices. Soak for about 1 hour and let it cool down
- 2
Wash cucumber and radishes and dab dry. Halve the cucumber and cut into fine slices. Cut the radishes into slices. Remove the tips and leaves of the watercress, wash and drain well
- 3
Dab steaks with kitchen paper and cut the fat edges several times. Heat clarified butter in a large pan and fry the steaks for 1-2 minutes on each side, turning them over. Then fry on medium heat for about 2 minutes on each side. Season the steaks with salt and pepper, wrap them in aluminium foil and let them rest for 4-5 minutes
- 4
Mix radish and cucumber into the potato salad, season with salt and pepper. Then fold in the cress, sprinkle the salad with pumpkin seed oil and arrange in deep plates. Cut the steaks into slices and finally put them on the salad. Serve immediately
- 5
waiting time 45 minutes
Nutrition Facts
430 kcal
32 g
21 g
25 g
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