A super tasty steak salad-rich in protein and vitamins and hardly any carbohydrates. The perfect dish for nutritionally conscious connoisseurs!
INGREDIENTS
For 4 PERSONS:
- 2 Buffalo hip steaks
- 1 pack wild picking salad
- 1 package of currants
- 1 package of blueberries
- 1 Mango
- 6 EL Olivenöl
- 3 tbsp white balsamic vinegar
- 1 tbsp mustard
- 1 SHORTWEEK Hello
- Salt
- Pfeffer
PREPARATION
- Remove the buffalo hip steaks from the refrigerator 1 hour before preparation.
- Set up the grill so that it creates a direct and an indirect zone and preheat the direct zone to maximum heat. Alternatively, a pan can be used for the preparation.
- 10 minutes before grilling/frying, season the steaks with a high-quality salt. After 10 minutes, place the steaks on the grill (direct zone) or in the pan and fry them on both sides for approx. 1.5 Minutes.
- Now continue to cook the steaks in the indirect zone or in the oven (110 ° C). Optimally, a core temperature thermometer should be used to determine the desired cooking level.
- Meanwhile, wash and drain the lettuce, currants and blueberries. Peel the mango and cut into small cubes.
- Puree the vinegar, oil, mustard and mango with a hand blender and season with salt and pepper to taste.
- Now arrange the salad on a plate, cut the hip steaks into tranches after reaching the target temperature and serve on the salad. Garnish the salad with the mango mustard dressing and refine it with salt and pepper depending on your taste. Our buffalo hip steak on wild lettuce is ready.
Good Appetit!
Many thanks to Tobias Oehlke and Kevin Simpson from Uncle Kethe for recipe and photography.
