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Ingredients
Steak Salad with Yogurt Sauce
- Ingredients
- 800 grams Sirloin steak
- 1 tsp peppercorns
- ½ tsp allspice
- 4 Tbsps vegetable oil
- 100 grams Yogurt (0.1% fat)
- 1 tsp honey
- 2 Tbsps Lime juice
- 1 handful Watercress
- 1 bunch Basil
- 1 yellow Bell pepper
- 50 grams Chestnuts (Canned or vacuum-packed)
- 100 grams Cherry tomatoes
- 50 grams Pine nuts
- 4 Tbsps White vinegar
- 1 tsp powdered sugar
- salt
- freshly ground peppers
Rinse the meat and pat dry. Crush the allspice and peppercorns with a pestle and rub over the meat. Brown the meat on all sides in 2 tablespoons of oil. Lightly salt and bake in a preheated oven at 120°C (approximately 250°F) for 25-40 minutes, depending on desired doneness.
Mix the yogurt with the honey and lime juice.
Rinse the watercress and basil and remove stems.
Rinse the peppers, cut in half, remove seeds and cut into strips.
Rinse and halve the tomatoes.
Toast the pine nuts in a dry pan until golden brown.
Drain the chestnuts and fry in the remaining hot oil, then dust with powdered sugar. Add the tomatoes and peppers and sauté briefly. Remove from the heat and deglaze the pan with vinegar. Mix in the basil and watercress and season with salt and pepper. Transfer to plates and arrange the sliced steak over them. Serve with the yogurt sauce and pine nuts.