Steakhouse salad

Ingredients for 3 servings:

• 250 g potatoes, waxy
• 250 g beans, green
• salt water
• salt and pepper
• 2 eggs
• 1 garlic clove(s)
• 4 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 6 tbsp olive oil
• 150 g cherry tomatoes
• ½ cucumber(s)
• ½ bunch arugula
• ½ small lettuce (pick lettuce)
• 1 onion(s), red
• 2 rump steaks (approx. 200 g each)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Wash the potatoes and cook covered for about 20 minutes. Rinse, peel, and let cool. Trim, wash, and break the beans into pieces. Cook in boiling salted water for about 15 minutes. Rinse and drain in a sieve. Hard-boil the eggs, rinse, and let cool. Peel and finely chop the garlic. Mix with the vinegar, mustard, salt, and pepper. Whisk in 5 tablespoons of olive oil. Slice the potatoes and mix with the beans and the marinade, let stand a little. Wash and quarter the tomatoes. Wash the cucumber, halve lengthwise, and slice. Trim and wash the arugula and lettuce, shake dry, and tear into smaller pieces if necessary. Peel the onion and cut into thin rings. Mix the lettuce, cucumber, onion, and tomatoes with the potato and bean salad. Season to taste. Peel the eggs, cut into eighths, and fold in. Pat the meat dry and cut into strips. Heat 1 tablespoon of olive oil in a pan and sear the meat in batches for 3 minutes. Season with salt and pepper. Serve on top of the salad. Serve with rosé wine.