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Steak and Arugula Salad

Steak and Arugula Salad
342
calories
Calories
40 min.
Preparation
1 hr 40 min.
Ready in
easy
Difficulty

Ingredients

for 4 servings
1 Beef rump (300 g approx.)
For the marinade
2 tablespoons soy sauce
2 tablespoons Oil
2 tablespoons Cognac
salt
peppers
clarified butter (for frying)
For the salad
3 cups Arugula
1 handful soybean sprout
1 red pepper (cut into thin strips)
2 scallions (sliced)
4 tablespoons Peanuts (roughly chopped)
For the vinaigrette
1 tablespoon hot Mustard
4 tablespoons balsamic vinegar
3 tablespoons olive oil
salt
peppers
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Preparation steps

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.