Summary

Ingredients

• 2 rump steak (s)
• 2 small Head romaine lettuce
• some lamb`s lettuce
• some radicchio
• 0.5 ½ cucumber (s)
• 1 packet cocktail tomatoes
• 1 shallot (s)
• 6 tablespoon oil
• 3 tablespoon vinegar
• 1 teaspoon honey
• salt and pepper
• Parsley, smooth

Print Recipe Pin Recipe

Instructions

1. Wash and clean the salads and cut the lettuce hearts and radicchio into strips. Cut the onions lengthways into strips. Cut the cucumber into small pieces and quarter the tomatoes lengthways.
2. Mix the oil with vinegar. Season with salt and pepper. Add the honey and refine with herbs if necessary. Mix well until a creamy consistency is achieved.
3. Preheat the oven to approx. 150 ° C top / bottom heat. Pat the rump steaks dry and sear them on both sides for approx. 2 minutes without seasoning. Season the steaks, do not pack too tightly in aluminum foil and, depending on the desired cooking point, let them cook in the oven for about 10 minutes. The time depends on the size and thickness of the steaks. Do the pressure test in between.
4. Mix the salad with the dressing, place on the plate and spread the parsley and rump steak cut into strips over it.