John Myers
Pasta Salad with Hint of Greek with Beef Minute Steaks from Bavarian Young Bulls
The perfect pasta salad with hint of greek with beef minute steaks from bavarian young bulls recipe with a picture and simple step-by-step instructions.
For the minute steaks
- 2 Pc. Red peppers
- 1 Pc. Red chilli pepper. Alternatively, chilli flakes
- 4 tbsp Olive oil
- 1 Clove of garlic
- 200 g Sheep cheese
- 3 tbsp Balsamic vinegar
- 4 Pc. Spring onions fresh
- Salt, pepper, coarse salt, sugar
- Oregano leaves to garnish
- 8 Pc. Beef minute steaks
- Olive oil
- Steak pepper
- Coarse salt
- Season the steaks with steak pepper and coarse salt. Soak in olive oil and marinate for about 2 hours.
- Cook the pasta until al dente, drain and allow to cool. Wash the peppers and cut into cubes. Put in a baking dish together with 1 tablespoon of olive oil and cook in the oven for 10 minutes at 200 degrees.
- Wash and core the chilli pepper and cut very finely (use dried chilli flakes as an alternative). Wash the spring onions and cut into fine rings.
- For the dressing, peel and finely chop the garlic. Mix with vinegar, a little salt, sugar and pepper. Stir in the rest of the oil. Mix the dressing with the peppers, chilli, noodles and spring onions.
- Cut the sheep cheese into cubes and let it melt in the oven at 200 degrees for about 5 minutes.
- Arrange the salad on plates and add the warm cheese cubes. Cut the black olives into slices as desired and serve with them. Decorate with oregano leaves and coarse pepper.
- Fry the steaks briefly but vigorously on both sides in a coated pan without adding any further fat. Serve with the pasta salad.
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