Mixed salad with fillet strips

Ingredients for 2 servings:

• 15 slice(s) cucumber(s)
• 2 leaves of oak leaf lettuce
• 2 sprigs lamb’s lettuce
• 2 red bell peppers, fried, pickled
• 2 tomatoes
• 2 lettuce leaves
• 1 onion(s)
• 150 g sheep’s cheese
• 200 g beef fillet(s)
• 2 garlic cloves
• 1 tbsp sambal oelek
• 1 tbsp mustard
• e.g. wine vinegar
• e.g. olive oil
• salt and pepper
• curry powder
• Maggi
• lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 2 minutes; Total time approx. 1 hour 32 minutes

spicy salad as a main course

Cut the beef fillet into thin strips and marinate in a marinade made from sambal oelek, mustard, grated garlic, olive oil, salt, pepper, and Indian curry for about 1 hour. Wash the various lettuce leaves and tear them into small pieces. Quarter the tomatoes, cut the pickled peppers into strips or squares, and thinly slice the cucumber. Dice the feta cheese. Then prepare a fine salad dressing from olive oil, wine vinegar, lemon juice, salt, pepper, and Maggi and mix. Slice the onion into thin rings and place half of the rings in the dressing along with the tomatoes and cucumber slices. Let it sit for about 10 minutes. The quantities of the ingredients to be used vary depending on the dish. Now sear the meat along with the remaining onion rings until crisp (about 1-2 minutes) and let it rest briefly. Add the remaining ingredients to the bowl and toss with the dressing. Finally, place the meat and onion rings on top of the salad and serve. Serve with crispy ciabatta or baguette bread. For a drink, I recommend a dark, dry red wine.