Steak with Onions, Hash Browns & Mixed Salad

5 from 7 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 151 kcal


  • 2 Steak
  • 2 tbsp Clarified butter
  • 2 Sliced ​​onions
  • 0,25 Lettuce
  • 0,5 Farmer cucumber
  • Dried dill
  • 2 Sliced ​​tomatoes
  • 0,5 Diced onion
  • Vinegar
  • Oil
  • Salt and pepper
  • 1 tsp Mustard medium hot
  • 1 Grapefruit rosé
  • 2 tbsp Freshly chopped chives
  • Hash browns:
  • 500 g Peeled waxy potatoes
  • 1 Diced onion
  • 2 tbsp Flour
  • 2 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.


Serving: 100gCalories: 151kcalCarbohydrates: 17.5gProtein: 2.6gFat: 7.7g
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Written by John Myers

Professional Chef with 25 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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