Avocado steak salad with ginger vinaigrette

Ingredients for 2 servings:

• 2 rump steaks
• 2 slices of bread
• 1 avocado(s)
• 1 shallot(s)
• 1 piece(s) ginger, approx. 20 g
• 8 radishes
• 100 g lamb’s lettuce
• 50 g sprouts
• 1 tsp vegetable broth
• 2 tbsp water
• 2 tbsp Balsamic vinegar, lighter
• 3 tbsp olive oil
• 2 tbsp lemon juice
• some salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Peel and finely dice the shallot. Peel, grate, or finely chop the ginger. Wash, trim, and thinly slice the radishes. Dissolve the vegetable stock in 2 tablespoons of water. Trim, trim, and spin dry the lamb’s lettuce. Trim, trim, and spin dry the sprouts. Halve the bread and toast it in a toaster. Rinse the rump steaks, pat dry, score the fat several times, and season the steaks with salt and pepper. Halve the avocado, remove the stone, scoop out the flesh from the skins, and then cut into small cubes. Immediately drizzle with the lemon juice. For the vinaigrette, combine the stock, vinegar, salt, and pepper. Then whisk in 2 tablespoons of olive oil. Add the shallot, ginger, radishes, and avocado and mix everything gently. Heat 1 tablespoon of oil in a large pan and fry the steaks for 2 to 3 minutes on each side. Then remove from the pan, wrap in aluminum foil, and let rest for another 5 minutes. In a bowl, toss the lamb’s lettuce and sprouts with the vinaigrette and let stand for a short while. Cut the steaks crosswise into strips and season with a little pepper. Arrange the salad on plates, place the steak strips on top, and serve with the toasted bread.