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🍽️ Juicy Beef Steaks with Fresh Olive-Tomato Salsa

442 kcal · 30 min · 4 servings

Ingredients

• 3 tomatoes
• 2 tbsp green, pitted olives
• 1 tbsp fresh chopped parsley
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• 1 tsp dark balsamic vinegar
• 4 rump steaks (each 160-180 g)
• 250 g mixed leaf salad (e.g. radicchio, oak leaf or frisée salad)
• 1 tbsp lemon juice
• 1 untreated lemon (cut into wedges)

Instructions

1. 1. Wash the tomatoes thoroughly.
2. 2. Cut the tomatoes into quarters and remove the core.
3. 3. Dice the tomato flesh into small cubes.
4. 4. Peel the shallot.
5. 5. Dice the shallot very finely.
6. 6. Drain the olives well.
7. 7. Finely chop the olives.
8. 8. Place the diced tomatoes, shallot, olives, and parsley into a bowl.
9. 9. Add two tablespoons of olive oil.
10. 10. Mix all ingredients for the sauce well.
11. 11. Season the sauce with salt, pepper, and vinegar to taste.
12. 12. Pat the meat dry with a kitchen towel.
13. 13. Heat a large cast-iron pan without adding extra fat.
14. 14. Fry the steak from the first side for three to four minutes.
15. 15. Fry the steak from the second side for another three to four minutes.
16. 16. Remove the steak from the pan.
17. 17. Season the steak generously with salt on both sides.
18. 18. Season the steak generously with pepper on both sides.
19. 19. Drizzle one tablespoon of olive oil onto one side of the steak.
20. 20. Drizzle one tablespoon of olive oil onto the other side of the steak.
21. 21. Wash the salad greens thoroughly.
22. 22. Remove any wilted or inedible leaves.
23. 23. Spin the salad dry.
24. 24. Place two tablespoons of oil into a bowl for the salad.
25. 25. Add one tablespoon of lemon juice.
26. 26. Season the salad with salt and pepper.
27. 27. Toss the salad with the dressing.
28. 28. Place the salad onto the plates.
29. 29. Place the steaks on top of the salad.
30. 30. Fill small bowls with the tomato salsa.
31. 31. Serve the steaks together with the bowls of sauce.
32. 32. Garnish the dish with lemon wedges if desired.

Nutrition per serving

• kcal: 442
• Protein: 46 g · Fett/Fat: 27 g · Carbs: 3 g