Steak and arugula salad 

Steak and arugula salad
342 kcal


Preparation:40 min
Ready in:100 min
1 serving contains (Percentage of daily recommendation)
Calories342 kcal(17%)
Protein17 g(34%)
Fat26 g(33%)
Carbohydrates9 g(3%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER


For servings

1Beef rump 300 g approx.
For the marinade
2 tablespoonssoy sauce
2 tablespoonsOil
2 tablespoonsCognac
clarified butter (for frying)
For the salad
3 cupsArugula
1 handfulsoybean sprout
1red peppers cut into thin strips
2scallions sliced
4 tablespoonsPeanuts roughly chopped
For the vinaigrette
1 tablespoonhot Mustard
4 tablespoonsbalsamic vinegar
3 tablespoonsolive oil


1 Mix all the marinade ingredients, put the steak in the marinade and marinate for at least 1 hour.
2 Wash and sort the rocket and soya bean sprouts and drain well.
3 Toast the peanuts in a small, dry pan.
4 Put all the vinaigrette ingredients into a beaker and mix with a hand blender. Add a little water if necessary.
5 Remove the steak from the marinade and drain the excess. Heat the clarified butter and quickly sear the steak on all sides over a fairly high heat. Then wrap in aluminium foil and put into the oven at 80°C | 175F for 20 minutes.
6 Slice the meat very thinly. Put the rocket and bean sprouts into bowls, add the meat, nuts, spring onions and peppers and serve. Serve the vinaigrette separately at table.


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