John Myers
Gratinated Mince Steaks
The perfect gratinated mince steaks recipe with a picture and simple step-by-step instructions.
For the salad:
- Salt, pepper, chili powder
- 1 tbsp Tomato paste
- 1/2 teaspoon each of dried oregano and thyme
- 1 tsp Ground lemon peel
- 1 Bread rolls, alternatively breadcrumbs
- Approx. 5 date tomatoes
- 50 g Goat cream cheese
- 2 tbsp Clarified butter
- 0,5 Iceberg lettuce
- 0,5 Onion
- 1 Tomato
- 3 White wine vinegar
- 3 tbsp Water
- 0,5 tsp Salt
- 1 tsp Sugar
- 3 tbsp Olive oil
- Preheat the oven to 200 ° C (fan oven: 160 ° C).
- Soak the bun in cold water. Put the ground beef in a bowl, season with salt, pepper, chili powder, tomato paste, lemon zest, thyme and oregano, add the egg. Squeeze out the roll well and add.
- Knead everything into a minced meat dough that is not too firm. If it is too soft, knead in the breadcrumbs, tablespoon at a time.
- Heat the butter lard in a pan. Shape the meat dough into not too large steaks and fry them for approx. 3-4 minutes on each side.
- In the meantime, wash the date tomatoes, pat dry and cut into slices
- Place the finished steaks on a baking tray lined with baking paper, cover with tomato slices and some fresh goat cheese and grill in the preheated oven for about 7 minutes.
- In the meantime, core the tomato and cut into small pieces. Cut the iceberg lettuce into wide strips, place on a sieve, wash and drain.
- Mix the vinegar, water, sugar, salt and olive oil together well. Marinate the iceberg lettuce in it.
- Arrange the iceberg lettuce on plates and sprinkle with the tomato pieces. Arrange the steaks on the plate and serve.
- Ciabatta or baguette tastes good with it
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