John Myers
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Tbone Steak Today with Perfect Pick Salad
The perfect tbone steak today with perfect pick salad à la biggi recipe with a picture and simple step-by-step instructions.
for the salad
- Arugula young
- Sorrel young
- Wild garlic young
- Nettle leaves boy
- Dandelion young
- Garlic grass
- White onion
the dressing
- Walnut oil
- Walnut balsamic vinegar
- Lime juice
- Sugar
- Vegetable broth, of course
- Yogurt 30%
- Freshly ground pepper and salt
Topping
- Walnuts
- Brown sugar
flesh
- T-Bone steak
- Tabasco green
- Lime zest
- Clarified butter
- Black pepper from the mill
- Sea salt from the mill
The salad
- Wash all salad ingredients well and then spin dry. Today I did that in the kitchen towel. Now it is plucked according to taste – small or large.
- Cut the garlic grass into fine pieces. The onion in microfine cubes – they shouldn’t catch the eye. Caramelize the walnuts with a little brown sugar and then shred them as soon as they have cooled down.
Now the dressing
- Put all the ingredients in a shaker and mix them vigorously. Put it in the fridge, because it should permeate a bit and the addition of cold will make the dressing a bit creamier.
the steak
- During this time (when the dressing is brewing) bring a pan with clarified butter to temperature. The steak is washed off and dried with a paper towel. Then it is rubbed with the Tabasco. Carefully !!! I always put a few drops in the freshly washed palm and then “rub” them on the steak. Now it goes into the pan. 3 minutes on both sides over medium heat. The result is then MEDIUM.
- Everything is now ready and it is served. Shake the lettuce again well in the center of the dressing plate and spread on top. The caramelized walnuts are mixed into the salad. Partially cut the steak (small slices) and distribute evenly on the plates. Halve the fillet part and place on the plates. Freshly ground pepper and salt on top – done !!!
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