Summary

Ingredients

• 2 rump steak (s)
• 2 slices bread
• 1 avocado (s)
• 1 shallot (s)
• 1 piece (s) ginger, approx. 20 g
• 8 radishes
• 100 g lamb`s lettuce
• 50 g sprouts
• 1 teaspoon vegetable stock
• 2 tablespoon water
• 2 tablespoon balsamic vinegar, lighter
• 3 tablespoon olive oil
• 2 tablespoon lemon juice
• some salt and pepper

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Instructions

1. Peel and finely dice shallot. Peel, grate or finely chop ginger. Wash and clean the radishes and cut into thin slices. Dissolve the vegetable stock in 2 tablespoons of water. Clean, wash and spin dry the lamb`s lettuce. Clean, wash and spin dry the sprouts.
2. Halve the bread and toast it in the toaster. Rinse the rump steaks, pat dry, cut the fat edge several times and season the steaks with salt and pepper. Halve the avocado, remove the stone, remove the pulp from the peel and then cut into small cubes. Then immediately drizzle with the lemon juice.
3. For the vinaigrette, mix the broth, vinegar, salt and pepper together. Then beat in 2 tablespoons of olive oil. Now add the shallot, ginger, radishes and avocado and stir everything carefully.
4. Heat 1 tablespoon of oil in a large pan and fry the steaks in it for about 2 to 3 minutes on each side. Then take it out of the pan, wrap it in aluminum foil and let it rest for another 5 minutes.
5. Mix the lamb`s lettuce and sprouts in a bowl with the vinaigrette and let it steep for a moment. Cut the steaks crosswise into strips and season with a little pepper. Arrange the salad on plates, place the steak strips on the salad and serve with the toasted bread.