John Myers
Steak with Onions, Hash Browns & Mixed Salad
The perfect steak with onions, hash browns & mixed salad recipe with a picture and simple step-by-step instructions.
- 2 Pc. Steak
- 2 tablespoon Clarified butter
- 2 Pc. Sliced onions
- 0,25 Pc. Lettuce
- 0,5 Pc. Farmer cucumber
- Dried dill
- 2 Pc. Sliced tomatoes
- 0,5 Pc. Diced onion
- Vinegar
- Oil
- Salt and pepper
- 1 teaspoon Mustard medium hot
- 1 Pc. Grapefruit rosé
- 2 tablespoon Freshly chopped chives
- Hash browns:
- 500 g Peeled waxy potatoes
- 1 Pc. Diced onion
- 2 tablespoon Flour
- 2 Pc. Eggs
- Salt and pepper
- Nutmeg
- Freshly chopped chives
- Oil to fry
- Clean and wash the salad, spin dry.
- Peel and slice the cucumber
- Peel the grapefruit, remove the fillets. Add the juice to the vinaigrette later.
- Roughly grate the potatoes with a food processor or by hand. Add the remaining ingredients and mix well. Bake in hot oil.
- 1 tablespoons Heat the clarified butter and roast the onion rings in it.
- Make a vinaigrette from mustard, spices, vinegar & oil.
- Heat the butter lard, put in the unseasoned steak and fry for about 2 minutes on each side.
- Now arrange the steak with onions & hash browns on a plate. Add glass bowls for the salad.
- I put the tomatoes & cucumber slices around the outside, sprinkled with dill & onions and green lettuce in the middle. Place the grapefruit evenly spaced. Pour the vinaigrette over the top.
- Don’t forget to put the salt & pepper mill on the table.
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