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🥗 Pink steak with crunchy radish and goat cheese salad

514 kcal · 30 min · 4 servings

Ingredients

• 400 g fresh broad beans (or frozen and thawed)
• salt
• 500 g red radish
• 3 tbsp white balsamic vinegar
• 2 tbsp lemon juice
• 1 tsp honey
• 1 tsp hot mustard
• olive oil
• 2 tbsp fresh chopped basil
• pepper (from the mill)
• 4 beef filet steaks approx. 140 g each (e.g. filet or rump)
• 100 g goat cheese

Instructions

1. 1. Boil water with salt.
2. 2. Cook the bean kernels in it for 6 to 8 minutes.
3. 3. Shock the beans with cold water.
4. 4. Optionally remove the skin from the beans.
5. 5. Let the beans drain.
6. 6. Peel the radish.
7. 7. Slice the radish thinly.
8. 8. Salt the radish slices.
9. 9. Let the radish sit for 10 minutes to draw out the water.
10. 10. Rinse the radish.
11. 11. Let the radish drain.
12. 12. Mix balsamic vinegar with lemon juice.
13. 13. Add honey and mustard to the dressing mixture.
14. 14. Stir in 5 to 6 tablespoons of olive oil.
15. 15. Add the basil to the dressing.
16. 16. Season the dressing with salt and pepper.
17. 17. Fold the radish into the dressing.
18. 18. Fold the beans into the dressing.
19. 19. Let the salad marinate briefly.
20. 20. Heat 2 tablespoons of oil in a pan.
21. 21. Sear the steaks on both sides.
22. 22. Cook the steaks pink over low heat for 3 to 5 minutes.
23. 23. Remove the steaks from the pan.
24. 24. Salt the steaks.
25. 25. Pepper the steaks.
26. 26. Let the steaks rest briefly.
27. 27. Slice the steaks.
28. 28. Distribute the salad onto plates.
29. 29. Place the steak slices on the salad.
30. 30. Crumble the goat cheese over it.
31. 31. Serve the dish.

Nutrition per serving

• kcal: 514
• Protein: 57 g · Fett/Fat: 23 g · Carbs: 18 g