Steak carpaccio with radish topping

Name: Steak carpaccio with radish topping
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Hoof steaks (approx. 200 g each); 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, sugar; 20 g Alfalfa sprouts; 1 collar Radishes; 1 collar Spring onions; 7-10 Tbsp Juice from 1⁄2 Lemon; 1 TEASPOON Mustard; 4 Stem(s) flat leaf parsley; 1 Boxes Cress; 7-10 Tbsp Sea salt; baking paper, aluminium foil

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Hoof steaks (approx. 200 g each)
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper, sugar
20 g Alfalfa sprouts
1 collar Radishes
1 collar Spring onions
7-10 Tbsp Juice from 1⁄2 Lemon
1 TEASPOON Mustard
4 Stem(s) flat leaf parsley
1 Boxes Cress
7-10 Tbsp Sea salt
baking paper, aluminium foil

Directions

1
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Line baking tray with baking paper. Dab meat dry. Heat 1 tablespoon of oil in a large pan. Brown the meat on each side.
2
Season with salt and pepper, remove and place on the baking tray. Cook in the hot oven for about 10 minutes.
3
In the meantime, rinse the sprouts and let them drip off. Clean, wash and chop the radishes. Clean and wash spring onions and cut into rings. Take the steaks out of the oven, wrap them in aluminium foil and let them rest for 5-10 minutes.
4
Mix lemon juice, mustard, salt, pepper and 1 teaspoon sugar. Fold in 1 tablespoon of oil. Wash parsley, shake dry, pluck leaves and chop coarsely. Cut cress from the bed.
5
Cut the steaks into thin slices and arrange them on plates in a fan shape. Mix sprouts, radishes, spring onions, parsley and cress loosely and arrange on the meat. Drizzle with dressing.
6
Sprinkle with sea salt. If you lack carbohydrates, you eat ciabatta.