Summer salad with steak and nectarine
Difficulty: Easy
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 598 / Protein 53g / Carbohydr. 18g / Fat 35g
Ingredients (2 servings)
| 300 g | beef tenderloin (or rump steak) |
| 100 g | arugula |
| 1 | nectarine |
| 3 | tomatoes |
| 10 leaves | mint |
| 30 g | nut mix |
| 1 | chili pepper (red) |
| 1 tsp | mustard (medium-hot) |
| 1 tbsp | balsamic vinegar |
| 4 tbsp | olive oil |
| 1 tsp | sugar |
| salt | |
| pepper | |
| olive oil for frying |
Utensils
salad servers (optional), large grill pan, oven, aluminum foil, small sealable glass (optional), large bowl, small frying pan, cooking spoon, cutting board, knife
Wine Tip
Pinot Noir, dry, 2009
The aromatic bouquet of Pinot Noir unfolds after about 30 – 60 minutes of decanting and at an ideal temperature of 13°C/55°F. The aromas of red berries and cherries go well with beef recipes.
Step 1
Preheat the oven to 60°C/140°F. Drizzle some olive oil on both sides of the steak and pre-cook in the oven for approx. 15 – 20 min. Remove meat from the oven and grill for approx. 2 – 3 min. per side. Cover with aluminum foil and allow to rest for 5 – 10 min. Season with salt and pepper.
large grill pan, oven, aluminum foil, cooking spoon
300 g beef tenderloin / 2 tbsp olive oil
Step 2
Remove seeds from chili pepper and finely chop. Chop up mint leaves as well. Slice tomatoes and nectarines into wedges.
cutting board, knife
1 chili pepper / 10 leaves mint / 3 tomatoes / 1 nectarine
Step 3
For the dressing, mix olive oil, balsamic vinegar, mustard, chopped mint and chili pepper, sugar, and salt and pepper.
small sealable glass
2 tbsp olive oil / 1 tbsp balsamic vinegar / 1 tsp mustard / 1 tsp sugar / salt / pepper
Step 4
Toast nut mix in a pan until golden brown. A combination of hazelnuts, almonds, cashews, and Brazil nuts works well.
small frying pan, cooking spoon
30 g nut mix
Step 5
In a salad bowl, toss arugula, tomatoes, and nectarines with the dressing and place on serving plates. Slice up tenderloin and arrange on top of the salad. Sprinkle with toasted nuts and season again with salt and pepper before serving.
salad servers, large bowl, cutting board, knife
100 g arugula
