in Recipes

Colorful salad with steak strips

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Ingredients for 2 servings:

  • 2 rump steak(s) of beef
  • 2 romaine lettuce
  • 1 radicchio
  • 1 cucumber(s)
  • 50 g lamb’s lettuce
  • 125 g cocktail tomatoes
  • 2 shallots
  • 6 stalks of parsley
  • 3 tbsp olive oil
  • 2 tbsp vegetable oil
  • 2 tbsp vinegar
  • 1 tbsp honey
  • some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Wash, trim, and roughly chop all the lettuce. Wash, spin-dry, and chop the parsley. Gently mix everything in a bowl. Mix the olive oil, vinegar, and honey to make a dressing, season with salt and pepper. Pat the steaks dry and sear them on both sides in a pan with 2 tablespoons of vegetable oil. Then reduce the heat and cook slowly until just cooked to your desired doneness. Remove from the pan, let rest for a while, cut into strips, and season with salt and pepper. Arrange the salad on plates, drizzle with the dressing, and arrange the steak strips on top.

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Written by John Myers

Professional Chef with 29 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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