Antipasti salad with minute steaks

For 4 people
  • 3–4 medium-sized carrots
  • 1 small cauliflower
  • 250 g Mushrooms
  • 1 Garlic clove
  • 1 onion
  • 1–2 Sprigs of rosemary
  • 5–7 EL Olive oil
  • sea salt and pepper
  • sugar
  • 8 EL Balsamic vinegar
  • 200 g lettuce (e.g. Endive or mini romana)
  • 1 Bundle Rocket (rocket)
  • 8 Beef minute steaks (approx. 75 g each)
  • 100 g black olives
60 minutes
Peel and wash the carrots, halve lengthways and cut into pieces. Trim and wash the cauliflower and cut into florets. Clean the mushrooms, wash them if necessary and cut them in half or quarter. Peel and finely dice the garlic and onion.
Wash and chop the rosemary.
Heat 1–2 tablespoons of oil in a large pan. Fry the mushrooms vigorously. Season with salt and pepper, remove. Heat 2–3 tablespoons of oil in the frying fat. Fry the vegetables in it. Fry the onion, garlic and rosemary briefly.
Season with salt and pepper.
Approx. Pour 200 ml of water and simmer over high heat for 4–5 minutes until it has almost evaporated. Add the mushrooms and vinegar. Season to taste with salt, pepper and a little sugar. Let cool down. Clean, wash and shake the lettuce and rocket.
Possibly. pluck smaller.
Pat the steaks dry. Fry in 2 tbsp hot oil in portions per side for about 1 minute. Salt and pepper. Mix salads, vegetables and olives, season to taste. Serve with the steaks. Ciabatta goes well with this.
Drink tip: light red wine, e.g. Valpolicella.
1 person approx:
  • 410 kcal
  • 40 g protein
  • 23 g fat
  • 7 g carbohydrates


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