Irish Steaks Au Gratin with Cucumber Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 39 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 rump steak (s), Irish, each approx. 300 g, approx. 3 cm thick
- 2 cloves garlic)
- 2 tablespoon olive oil
- Salt and pepper, black
- 1 lemon (s), zest it
- 1 teaspoon mustard, medium hot
- 2 tablespoon parsley, fresh, chopped
- 1 tablespoon dill, fresh, chopped
- 3 tablespoon almonds, ground
- 1 cucumber (s)
- 150 g yourt, low-fat
- Cayenne pepper
- some clarified butter
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top / bottom heat.
- Wash the steaks with cold water and dry them, cut the edge of fat a few times, not cutting down to the meat.
- Peel, crush and finely chop the garlic. Mix with oil, salt, coarsely ground black pepper, grated lemon zest, mustard, half of the parsley, ground almonds and a little cayenne pepper to form a thick paste.
- Heat the clarified butter in a (grill) pan and sear the steaks on both sides for about 2 minutes, then season with salt and pepper. Place in an ovenproof dish and spread the almond paste on top. Bake in the middle of the oven for about 10 minutes.
- In the meantime, peel the cucumber and cut into sticks (approx. 0.5 cm). Mix the yogurt with salt, pepper, the remaining parsley, the dill and a little cayenne pepper.
- Place the steaks on slightly preheated plates and leave to rest for approx. 4 - 5 minutes. Then mix the yogurt dressing with the cucumber sticks, season to taste and serve with the gratinated beef steaks.
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