Steaks on salad with nectarines

Ingredients for 4 servings:

• 2 large steaks
• 16 cherry tomatoes
• 2 handfuls of walnuts, shelled
• 5 tbsp, sautéed sunflower seeds
• Honey
• 1 nectarine(s)
• ½ chicory
• 8 lettuce leaves
• lemon juice
• olive oil
• Balsamic vinegar
• Herbs, e.g. parsley and rosemary

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 20 minutes

Marinate the steaks with lemon juice and the desired herb mix, season with pepper, and let stand for 1 hour. Then sear the steaks for 30-60 seconds on each side, depending on their thickness, in a hot pan with olive oil, until they appear seared on the outside and no longer stick to the pan. Then let the steaks rest in the oven at a temperature of approximately 85°C. Cook in the oven for at least 1 hour. Leave the steaks in the oven and wash and tear the chicory and lettuce, then arrange decoratively on the plates. Cut the nectarine into wedges and add them. Mix a dressing from lemon juice, olive oil, balsamic vinegar, salt, and pepper. The ratio varies depending on your taste; add herbs if desired. Roast the walnuts and sunflower seeds in a pan, then add honey to make it sticky, and the cherry tomatoes. Halve the steaks to quickly check they’re cooked through, then cut into small slices. Spread the dressing over the salad, sprinkle the sweetened mixture from the pan over them, and arrange the steak slices on top. Drizzle a wavy line of balsamic vinegar over the salad to garnish, and serve warm.