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🍽️ Colorful salad with green beans, arugula, and juicy steak

251 kcal · 30 min · 4 servings

Ingredients

• 400 g green beans
• salt
• 250 g arugula
• 1 red onion
• 2 beef fillet steaks à approx. 250 g (e.g. hip or loin)
• pepper (from the mill)
• olive oil
• 1 handful thyme
• 1 sprig rosemary
• white balsamic vinegar

Instructions

1. 1. Wash the green beans thoroughly.
2. 2. Remove the hard ends and the tough strings on the sides.
3. 3. Bring a pot of salted water to a boil.
4. 4. Add the beans to the boiling water.
5. 5. Cook them for 6 to 8 minutes until al dente.
6. 6. Shock the beans immediately with cold water to stop the cooking process.
7. 7. Let the water drain off.
8. 8. Cut the beans in half if necessary.
9. 9. Wash the arugula thoroughly.
10. 10. Tear the leaves into smaller pieces if necessary.
11. 11. Dry the arugula well.
12. 12. Peel the onion.
13. 13. Cut the onion in half.
14. 14. Cut the onion halves into thin strips.
15. 15. Place the arugula and beans on the plates.
16. 16. Distribute the onion strips over them.
17. 17. Season the steaks with salt and pepper.
18. 18. Heat 2 to 3 tablespoons of oil in a pan.
19. 19. Sear the steaks on both sides.
20. 20. Reduce the heat to a medium level.
21. 21. Add 3 to 4 sprigs of thyme to the pan.
22. 22. Add stripped rosemary needles.
23. 23. Finish cooking the steaks for a few minutes.
24. 24. Turn the steaks occasionally.
25. 25. Remove the steaks from the pan.
26. 26. Let them rest briefly.
27. 27. Cut the steaks lengthwise into long strips.
28. 28. Place the steak strips on the salad.
29. 29. Drizzle the dish with some olive oil.
30. 30. Add some balsamic vinegar.
31. 31. Garnish the dish with the remaining thyme.
32. 32. Serve the salad immediately.

Nutrition per serving

• kcal: 251
• Protein: 25 g · Fett/Fat: 12 g · Carbs: 9 g