Steak Salad Texas Style
very easy
30 mins
30 mins
Ingredients
- 3 Rump steaks (approx. 250 g each)
- 8 TABLESPOONS Oil
- 100 g Bacon, sliced
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Garlic clove
- 75 g soft butter
- 1/2 (approx. 125 g) Baguette bread
- 1 Rocket salad
- 250 g cherry tomatoes
- 1 Onion
- 1 ripe avocado
- 1 can(s) (425 ml) Vegetable corn with kidney beans
- 1 red chilli pepper
- 2 TABLESPOONS White wine vinegar
- 1 TABLESPOON demerara sugar
- 7-10 Tbsp grated peel and juice of 2 limes
- 7-10 Tbsp Slices of lime
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the meat, dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the bacon in it until crispy, take it out. Fry the steaks in cooking fat on each side for about 2 minutes. Season with salt and pepper. Cook in a preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: see manufacturer) for approx. 10 minutes. Peel garlic, dice finely and mix with butter. Halve the baguette and cut each piece once. Brush with butter
- 2
Wash and clean the salad and cut into strips. Clean, wash and halve the tomatoes. Peel and halve the onion and cut into strips. Halve avocado, remove core. Remove the flesh from the skin and cut into small pieces. Drain corn mixture, rinse and drain. Take the meat out of the oven, wrap in foil and let it rest for a few minutes
- 3
Place the baguette on a baking tray. Roast in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Clean the chilli, cut open lengthwise, wash and remove seeds. Cut the pod into small pieces. Mix vinegar, sugar, salt, pepper, chilli pepper, lime zest and juice. Fold in 6 tablespoons of oil in a thin stream. Season dressing to taste. Mix lettuce, tomatoes, avocado, corn mixture and dressing. Crumble bacon. Cut meat into strips. Sprinkle salad with bacon and arrange with steak strips. Garnish with slices of lime. Add baguette. Sour cream tastes good with it
Nutrition Facts
860 kcal
28 g
60 g
50 g
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