Beef Minute Steak Under Onion Cap with Summer Salad
Servings: 2 people
Ingredients
Beef minute steaks:
- 2 Beef minute steaks à 100 g
- 4 tbsp Sunflower oil
Onion cap:
- 4 Onions approx. 200 g
- 1 tsp Flour
- 1 tsp Sweet paprika
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Summer salad:
- 1 Apple
- 1 Big tomato
- 2 Apricots
- 4 Radish
- 0,5 Iceberg lettuce
- 2 tbsp Olive oil
- 2 tbsp Light rice vinegar
- 1 tbsp Sugar
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Serve:
- 2 Stalk Parsley for garnish
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Instructions
Beef minute steaks:
- Heat sunflower oil (4 tbsp) in a pan, fry the beef minute steaks for 2 minutes on each side and keep them warm in the oven at 50 ° C.
Onion cap:
- Peel the onions, cut into rings and toss / mix in the flour (1 teaspoon) and sweet paprika (1 teaspoon). Fry the onion rings in the frying pan with butter (1 tbsp) for a few minutes / fry until golden brown and remove the pan from the heat.
Summer salad:
- Peel the apple, remove the core and cut into small slices. Wash the tomato, remove the stalk, quarter and cut into pieces. Core, halve and cut the apricots into small slices. Wash / clean the radishes and cut into slices. Clean the iceberg lettuce, fourth and cut into strips. Put all ingredients (apple slices, tomato pieces, apricot slices, radish slices and iceberg lettuce strips) in a bowl and sprinkle with olive oil (2 tbsp), light rice vinegar (2 tbsp), sugar (1 tbsp), coarse sea salt from the mill (2 big pinches) and colored Mix / mix pepper from the mill (2 big pinches). The salad should steep for 10-15 minutes, mixing again and again.
Serve:
- Salt and pepper the beef minute steak, cover with onions, garnish with parsley and serve with summer salad.
Nutrition
Serving: 100g | Calories: 763kcal | Carbohydrates: 16.3g | Protein: 1.2g | Fat: 78.3g