Stripoins with Caesar\'s Salad
DIFFICULTY
easy
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
- 7-10 Tbsp 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.
- 2
Clean, wash and dry all salads. Mix with the salad dressing. Coarsely chop the cashews. Sprinkle with parmesan shavings over the salad.
- 3
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. Then fry on each side for a pink steak (medium) for 2-3 minutes.
- 4
Wrap in aluminium foil and let it rest for 3-4 minutes. Arrange the steaks with the salad. French fries taste good with it.
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