Summary

Ingredients

• 2 large steak (s)
• 16 cherry tomato (s)
• 2 handfuls walnuts, peeled
• 5 tablespoon, leveled sunflower seeds
• honey
• 1 nectarine (s)
• 0.5 ½ chicory
• 8 lettuce leaves
• Lemon juice
• olive oil
• Balsamic vinegar
• Herbs, e.g., parsley and rosemary

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Instructions

1. Marinate the steaks with the lemon juice and the desired herb mixture, pepper and let stand for 1 hour. Then fry the steaks for 30 - 60 seconds, depending on their thickness, on both sides in a hot pan with olive oil so that they look fried on the outside and no longer hang on the pan. Then let the steaks rest in the oven at a temperature of approx. 85 ° C. Cook in the oven for at least 1 hour.
2. Leave the steaks in the oven and wash and pluck the chicory and lettuce, then arrange decoratively on the plates. Cut the nectarine into wedges and add to them. Mix a dressing from lemon juice, olive oil, balsamic vinegar, salt and pepper. The ratio to get the best result is different for every taste, add herbs if necessary.
3. Toast the walnuts with the sunflower seeds in a pan, then add honey to make it stick a bit and add cherry tomatoes. Halve the steaks and quickly check again whether they are done, then cut into small slices.
4. Spread the dressing on the salad, sprinkle the sweetened mixture from the pan over it and serve the steak slices on top. To decorate with balsamic vinegar, draw a wavy line over the salad and serve warm.