- 1 steak weighing 220 g
- 300 g cherry tomatoes on a branch
- 150 g arugula
- 1 Crimean red onion
- vegetable oil
- salt, freshly ground black pepper
- 3-4 cloves of garlic
- 1 red chili
- 1 shallot
- 1 sprig thyme
- 120 ml vegetable oil
STEP-BY-STEP COOKING RECIPE
Rub the meat with salt, pepper and olive oil. Grill the steak in a grill pan until medium doneness (57–62 ° C). Fry the tomatoes next to the steak, sprinkle with oil.
Place the steak on a board, cover with foil and rest for 15 minutes. Then slice thinly across the grain.
Cut the onion into thin feathers. Place the arugula on plates, onion on top, tomatoes and steak on the side.
For dressing, peel chili, garlic and shallots, cut into small cubes. Remove the thyme leaves from the twigs. In a small saucepan, bring the vegetable oil to a light smoke and pour over the prepared mixture. After 1 min. pour the dressing over the salad and serve.