Summary

Ingredients

• 1 head iceberg lettuce
• 4 rump steak (s), thin
• 300 g beefsteak tomato (s)
• 300 g mozzarella
• 20 g clarified butter
• 2 tablespoons oil
• 2 tablespoon vinegar, (white wine vinegar)
• salt and pepper
• oregano

Print Recipe Pin Recipe

Instructions

1. Leave 4 outer leaves of the iceberg lettuce whole and set aside.
2. Cut the remaining lettuce into fine strips.
3. Remove tomatoes from the stalk and cut into slices. Cut the mozzarella into slices.
4. Sear the steaks in hot clarified butter on each side and season with salt + pepper.
5. Mix the vinegar and oil with salt and pepper and briefly turn the lettuce strips in it.
6. Grease a baking sheet and preheat the oven. Grill function or 250 ° C
7. Place the whole lettuce leaves that have been put back on the greased baking sheet, spread the marinated lettuce strips evenly on top. Place the prepared rump steaks and tomatoes on top and season again with salt, pepper and plenty of oregano. Then put the mozzarella on top.
8. Baked in the oven on the middle rack for about 10 minutes. (if grill function is available)
9. Or baked in a preheated oven at 250 ° C for about 15 minutes.