Baked iceberg lettuce with steaks

Ingredients for 4 servings:

• 1 head of iceberg lettuce
• 4 rump steak(s) , thin
• 300 g beefsteak tomatoes
• 300g mozzarella
• 20 g clarified butter
• 2 tbsp oil
• 2 tbsp vinegar (white wine vinegar)
• salt and pepper
• oregano

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Iceberg lettuce also tastes delicious baked! And with the little steaks, it makes an ideal snack!

Leave 4 outer leaves of the iceberg lettuce whole and set aside. Cut the remaining lettuce into fine strips. Remove the stems from the tomatoes and slice them. Slice the mozzarella. Briefly fry the steaks on each side in hot clarified butter and season with salt and pepper. Mix the vinegar and oil with salt and pepper and briefly toss the lettuce strips in it. Grease a baking tray and preheat the oven. Grill function or 250°C. Place the reserved whole lettuce leaves on the greased baking tray and evenly distribute the marinated lettuce strips on top. Place the prepared rump steaks and tomatoes on top and season again with salt, pepper and plenty of oregano. Then place the mozzarella on top. Bake in the oven on the middle rack for approx. 10 minutes. (if the grill function is available) Or bake in a preheated oven at 250°C for approx. 15 minutes.