• 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

For refueling:

  • 3-4 cloves of garlic
  • 1 red chili
  • 1 shallot
  • 1 sprig thyme
  • 120 ml vegetable oil

Step 1
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.
Step 2
Place the steak on a board, cover with foil and rest for 15 minutes. Then slice thinly across the grain.
Step 3
Cut the onion into thin feathers. Place the arugula on plates, onion on top, tomatoes and steak on the side.
Step 4
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.

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