Steak salad
Steak salad of tender and juicy beef with browned roasted vegetables
Ingredients
| beef steak (200 g each) 2 pieces |
| beet 250 g |
| carrots 250 g |
| white cabbage 250 g |
| onions 100 g |
| olive oil 50 ml |
| dill 15 g |
| parsley 15 g |
| TO TASTE: |
| lemon juice |
| sugar |
| salt |
| black pepper |
| grill seasoning |
| DRESSING: |
| olive oil 50 ml |
| grainy mustard 25 g |
| liquid honey 20 g |
| lemon juice 20 ml |
| garlic 1 clove |
| salt, black pepper to taste |
Instructions
Step 1
Cut carrots and beets into circles, onions into half rings, cut cabbage into 4 pieces. Place in a baking dish.
Step 2
Combine 30 ml of oil with lemon juice, sugar, salt and pepper. Pour over the vegetables and bake at 180 degrees for 30-40 minutes. Then allow them to cool.
Step 3
Season the steaks with salt, pepper and grill seasoning and brush with olive oil. Grill at maximum temperature for 2-3 minutes on each side. Then remove from the pan, let them rest for 2 minutes and slice into thin slices.
Step 4
For the dressing, mix the squeezed garlic with the rest of the ingredients. Serve the vegetables with meat, sprinkled with chopped herbs, pour the dressing over them. Enjoy.
