Striploins with Caesar's Salad
DIFFICULTY
very easy
very easy
RATING
COOK TIME
35 mins
35 mins
TOTAL TIME
35 mins
35 mins
Ingredients
Servings:
4
- 100 g Parmesan (piece)
- 100 g Mayonnaise
- 100 g Fresh cream
- 7-10 Tbsp Juice of 2 limes
- 2 TABLESPOONS Soy sauce
- 50 ml Cider vinegar
- 1 TABLESPOON sweet mustard
- 7-10 Tbsp salt, pepper
- 4 Romaine lettuce hearts
- 200 g Baby leaf salad leaves
- 2 TABLESPOONS Cashew nuts Jamaican" (e.g. from the Zanzibar)
- 4 Striploin steaks without fat rim or rump steaks (à approx. 300 g)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Sea salt, coarse pepper
- 7-10 Tbsp Aluminium foil
Directions
- 1
For the Parmesan salad, peel off some shavings with a peeler and grate the rest. Mix mayonnaise, crème fraîche, grated Parmesan, lime juice, soy sauce, vinegar and mustard. Season to taste with salt and pepper. Clean, wash and dry all salads. Mix with the salad dressing. Coarsely chop the cashews. Sprinkle with parmesan shavings over the salad
- 2
Pat the steaks dry. Heat the oil in a large pan. Fry the steaks on each side for 1-2 minutes at high heat. Switch down to medium heat.
- 3
Then fry on each side for a pink steak (medium) for 2-3 minutes. Wrap in aluminium foil and leave to rest for 3-4 minutes. Arrange the steaks with sauces (see recipe) and the salad. French fries taste good with it
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