Light summer meal: warm steak salad with thyme potatoes
Time
Preparation time: 15 min.
Cooking or baking time: 20 min.
Total preparation time: 35 min.
A full and yet light summer meal: warm steak salad with thyme potatoes.
This dish is prepared relatively quickly and fits well in the warm season.
ingredients
- 2 steaks (beef fillet or rumpsteak)
- Cherry tomatoes (cocktail tomatoes)
- Baby spinach or lamb's lettuce (because I had it in stock)
- spring potatoes
- Thyme (preferably fresh)
- Butter or clarified butter
- coarse pepper, coarse herb salt
For the marinade
- coarse pepper
- finely chopped chili pepper or chilli flakes
- little neutral oil
preparation
- The steaks are cut into pieces and rubbed well with the marinade. Calmly knead in and leave for a good hour.
- In the meantime boil the small spring potatoes with peel, drain, dry and sauté in a pan in hot butter from all sides.
- Add plenty of fresh thyme sprigs, keep panning, fry thyme twigs, season with salt and pepper.
- Heat a frying pan without adding any fat and fry the steaks (always from the fridge before frying and bring to room temperature) on all sides.
- When they have accepted color, add split cocktail tomatoes. By the water of the tomatoes, the roasting process is interrupted immediately, the tomatoes swing only about 2 - 3 minutes,
- Then add the washed but dry baby spinach, dosed, take from the plate. The spinach (optional lamb's lettuce) collapses immediately, but should still be crisp.
- Season with coarse salt and pepper.
Serve potatoes with the warm steak salad on the plate, add a little herb curd cheese and a fruity chutney and let it taste.
