Steakhouse Salad
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 5 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g potato (s), waxy
- 250 g beans, reen
- Salt water
- salt and pepper
- 2 egg (s)
- 1 clove garlic
- 4 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 6 tablespoon olive oil
- 150 g cherry tomato (s)
- 0.5 ½ cucumber (s)
- 0.5 ½ bunch rocket
- 0.5 ½ small salad (pick salad)
- 1 onion (s), red
- 2 rump steak (s) (approx. 00 g each)
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook covered for approx. 20 minutes. Quench, peel and let cool.
- Clean, wash and break the beans into pieces. Cook in boiling salted water for about 15 minutes. Quench and drain on a sieve. Boil the eggs hard, quench and leave to cool.
- Peel the garlic and chop in to fine slithers. Mix with vinegar, mustard, salt and pepper. Beat in 5 tablespoons of olive oil. Cut the potatoes into slices and mix with the beans and the marinade, let it steep for a while.
- Wash and quarter the tomatoes. Wash the cucumber, cut in half lengthways and cut into slices. Clean the rocket and the lettuce, wash, shake dry and, if necessary, pluck a little smaller. Peel the onion and cut into thin rings. Mix the salads, cucumber, onions and tomatoes with the potato and bean salad. To taste. Peel, cut into eighths and fold in the eggs.
- Pat the meat dry and cut into strips. Heat 1 tablespoon of olive oil in a pan and fry the meat vigorously for 3 minutes in portions. Season with salt and pepper. Arrange on the salad.
- This goes well with rosé wine.
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