John Myers
Contents
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Ingredients
marinade
- 50 g Iceberg lettuce
- 1 handful Arugula
- 75 g Ciabatta finely diced
- 125 g Cherry tomatoes
- 75 g Pimientos de Padrón
- Olive oil for frying
- 200 g Beef rump steak
- 3 tbsp Olive oil
- 2 tbsp Balsamic vinegar
- 1 tsp Honey liquid
- Sea salt from the mill
- Pepper from the grinder
Instructions
- Clean salads, wash them, dry them well (salad spinner) and pluck them smaller. Wash tomatoes and pimientos. Halve tomatoes. Dice bread. Heat some olive oil in a pan. Fry the pimientos all around for about 5 minutes. Fry the tomatoes and bread cubes briefly. Remove from heat and season with sea salt and a little pepper.
- For the marinade, mix together vinegar, honey, salt and pepper. Withhold olive oil.
- Grill the sirloin steak on the hot grill for approx. 4 minutes on each side.
- Mix the green salads (other green salads are also suitable, depending on your taste) with tomatoes, pimientos, bread cubes and the marinade. Cut the steak into strips and serve with the salad.
Nutrition
Serving: 100gCalories: 168kcalCarbohydrates: 8.1gProtein: 7.6gFat: 11.6g
