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🍽️ Grilled Beef Salad with Egg and Maroni Dressing

474 kcal · 30 min · 4 servings

Ingredients

• 1 head Lollo biondo
• 1 bunch spring onions
• 4 red onions
• 4 eggs
• 4 beef fillet steaks à approx. 150 g (e.g. hip)
• 5 tbsp white wine vinegar
• sunflower oil
• 1 shallot
• 50 g chestnuts (vacuum-packed or frozen)
• salt
• pepper (from the mill)
• 2 tbsp parsley (chopped)

Instructions

1. 1. Thoroughly wash the leaf salad.
2. 2. Remove the tough stems from the salad.
3. 3. Tear the salad into bite-sized pieces.
4. 4. Wash the spring onions.
5. 5. Remove the dry ends of the spring onions.
6. 6. Cut the spring onions in half lengthwise.
7. 7. Peel the red onion.
8. 8. Cut the red onion into four quarters.
9. 9. Boil the eggs until hard-boiled.
10. 10. Season the beef steaks with salt.
11. 11. Season the beef steaks with pepper.
12. 12. Brush the steaks with a little oil.
13. 13. Preheat the grill.
14. 14. Place the steaks on the hot grill.
15. 15. Grill the steaks for about 3 to 4 minutes.
16. 16. Place the spring onions on the grill.
17. 17. Place the red onions on the grill.
18. 18. Brush the vegetables with oil.
19. 19. Season the vegetables with salt.
20. 20. Season the vegetables with pepper.
21. 21. Grill the vegetables together with the meat.
22. 22. Turn the grill items occasionally.
23. 23. Peel the shallot.
24. 24. Dice the shallot finely.
25. 25. Finely chop the marron chestnuts.
26. 26. Heat 1 tablespoon of oil in a pan.
27. 27. Fry the shallot cubes and marron chestnuts until golden brown.
28. 28. Remove the pan from the heat.
29. 29. Mix vinegar with about 8 tablespoons of oil.
30. 30. Stir the shallots and marron chestnuts into the dressing mixture.
31. 31. Season the dressing with salt.
32. 32. Season the dressing with pepper.
33. 33. Peel the boiled eggs.
34. 34. Cut the eggs into quarters.
35. 35. Distribute the leaf salad onto plates.
36. 36. Place the grilled onions on the salad.
37. 37. Place the eggs on the salad.
38. 38. Place the grilled spring onions on the salad.
39. 39. Slice the grilled meat into thin strips.
40. 40. Place the meat slices on the salad.
41. 41. Drizzle the salad with the dressing.
42. 42. Sprinkle the salad with parsley.
43. 43. Serve the salad.

Nutrition per serving

• kcal: 474
• Protein: 51 g · Fett/Fat: 24 g · Carbs: 14 g