Steak and Oriental Fruit Salad
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 4 Steak (approx. 180 g each, e. g. rump)
- 2 Tbsps rapeseed oil
- Coriander
- 2 ¼ cups Green beans (trimmed)
- 1 Broccoli (approx. 250 g | 1.667 cups, cut into small florets)
- 3 scallions (cut into 1 cm lengths on the diagonal)
- 2 handfuls Watercress
- 1 ⅔ cups Lychee (peeled and stoned)
- ¾ cup Pecan (roughly chopped)
- soy sauce (for serving)
Preparation steps
1.
Preheat the oven to 100°C (80°C in a fan oven), 210°F, gas 1/4.
2.
Sear the steaks on both sides in hot oil, seasoning with salt, ground black pepper and a pinch of coriander. Remove from the pan and cook on a rack in the oven (with a pan below to catch the fat) for approximately 10 minutes until cooked through.
3.
Meanwhile, blanch the beans in boiling salted water for around 5 minutes, adding the broccoli after about 2 minutes. Drain the vegetables and arrange on plates. Scatter the spring onions and watercress over the top.
4.
Remove the steaks from the oven and leave them to rest briefly. Cut into strips and place on top of the vegetables. Arrange the lychees around the plates and sprinkle with pecan nuts and coarse sea salt. Serve with soy sauce if desired.
