Steak and arugula salad with Parmesan dressing
Ingredients
Utensils
oven, box grater, 2 bowls, hand mixer with beaters, frying pan
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Nutrition per serving
Step 1/ 4
- 40 g Parmesan cheese
- ½ tbsp caper
- 1 egg yolk
- ½ clove garlic
- 1 tsp mustard
- 1 tbsp white balsamic vinegar
- 2 tbsp olive oil
- 140 ml vegetable oil
- ¼ tsp sugar
- 2 tbsp water
- salt
- pepper
- oven
- box grater
- bowl
- hand mixer with beaters
Preheat the oven to 120°C/250°F. Grate Parmesan cheese. Blend half of the capers, egg yolk, garlic, mustard, some of the Parmesan cheese, balsamic vinegar, olive oil, sugar, and some water to a smooth paste. Slowly stream in vegetable oil while mixing. Season with salt and pepper. If needed, whisk in water, as needed, to achieve a creamy consistency.
Step 2/ 4
- 400 g sirloin steaks
- 1 tbsp clarified butter
- frying pan
Sear all sides of the steak in a hot pan with clarified butter. Season with pepper and finish in the oven for approx. 15 min.
Step 3/ 4
- 200 g green beans
- vegetable oil (for frying)
- 2 tbsp lemon juice
Clean the pan and fry the beans in a little vegetable oil for approx. 10 min. Season with salt and deglaze the pan with lemon juice.
Step 4/ 4
- ½ tbsp caper
- 10 g Parmesan cheese
- bowl
Mix beans, arugula, remaining capers, and the dressing in a bowl. Arrange salad on plates. Slice steak and season with salt. Serve on top of the salad and sprinkle with the remaining Parmesan cheese. Enjoy!
Enjoy your meal!
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