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Bell Pepper Steaks with Chinese Cucumber Salad

5 from 5 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 764 kcal

Ingredients
 

Bell pepper steaks:

  • 2 300 g paprika steaks in paprika marinade for pan and grill
  • 2 tbsp Oil

Chinese cucumber salad:

  • 1 Snake cucumber approx. 400 g (cleaned and cut approx. 250 g)
  • 1 tbsp Light rice vinegar
  • 1 tbsp Olive oil
  • 1 tbsp Sugar
  • 1 tsp Medium hot mustard
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Serve:

  • 1 Radishes (2 halves) for garnish

Instructions
 

Bell pepper steaks:

  • Brown the steaks in a grill pan with oil (2 tbsp) on both sides for approx. 3 - 4 minutes.

Chinese cucumber salad:

  • Wash the cucumber, pat dry with kitchen paper, scrape with the decorating blade, cut in half lengthways, remove / scrape the seeds with a small spoon and cut into small crescent slices (approx. 1 - 2 mm thick) with a knife. With sugar (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), medium-hot mustard (1 teaspoon), oil (1 tbsp / sun & olive from THOMY) and light rice vinegar (1 tbsp) season, mix / blend well and refrigerate until serving.

Serve:

  • Serve paprika steaks with Chinese cucumber salad, garnished with halves of radish.

Nutrition

Serving: 100gCalories: 764kcalCarbohydrates: 25gFat: 75g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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