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🍽️ Steaks on Salt Cushions

560 kcal · 30 min · 4 servings

Ingredients

• 750 g coarse sea salt
• 4 lime leaves
• 800 g sweet potatoes (2 sweet potatoes)
• 150 g small zucchini (1 small zucchini)
• 200 g celery stalks (2 stalks)
• 200 g yellow bell peppers (1 yellow bell pepper)
• 5 sprigs cilantro
• 1 tbsp rice vinegar
• 1 tbsp mild curry powder
• 3 tbsp classic vegetable broth
• salt
• pepper
• 1 tsp liquid honey
• 4 tbsp olive oil
• 550 g rump steak (2 rump steaks)

Instructions

1. 1. Mix the salt with 4 to 6 tablespoons of water.
2. 2. Distribute the lime leaves on a baking sheet.
3. 3. Add the salt-water mixture onto the lime leaves.
4. 4. Press the salt down firmly and smooth the surface.
5. 5. Wash the sweet potatoes thoroughly.
6. 6. Place the unpeeled sweet potatoes on the left half of the salt bed.
7. 7. Preheat the oven to 200 degrees (180 degrees with fan or gas mark 3).
8. 8. Cook the sweet potatoes in the preheated oven for about 45 minutes.
9. 9. Clean and wash the zucchini.
10. 10. Dry the zucchini with a kitchen towel.
11. 11. Clean and wash the celery.
12. 12. Remove the fibrous strings from the celery.
13. 13. Dice the zucchini finely.
14. 14. Dice the celery finely.
15. 15. Quarter the bell pepper.
16. 16. Remove the seeds from the pepper quarters.
17. 17. Wash the deseeded pepper quarters.
18. 18. Dice the bell pepper finely.
19. 19. Wash the coriander.
20. 20. Shake the coriander dry.
21. 21. Pluck the coriander leaves from the stems.
22. 22. Chop the coriander leaves coarsely.
23. 23. Whisk the vinegar with the curry powder and the broth.
24. 24. Season the liquid with salt and pepper.
25. 25. Add the honey for seasoning.
26. 26. Stir 3 tablespoons of oil into the marinade.
27. 27. Add the diced vegetables to the marinade.
28. 28. Add the chopped coriander to the marinade.
29. 29. Set the vegetable mixture aside.
30. 30. Brush the steaks with the remaining oil.
31. 31. Pepper the steaks generously.
32. 32. Cover the sweet potatoes with a little aluminum foil.
33. 33. Place the steaks on the free right side of the salt bed.
34. 34. Increase the oven temperature to 250 degrees (220 degrees with fan or highest gas mark).
35. 35. Cook the sweet potatoes and steaks for another 15 to 18 minutes.
36. 36. Turn the steaks once after half the cooking time.
37. 37. Take the steaks out of the oven.
38. 38. Wrap the steaks in aluminum foil.
39. 39. Let the steaks rest for 5 minutes.
40. 40. Keep the sweet potatoes warm in the turned-off oven.
41. 41. Slice the steaks.
42. 42. Halve the sweet potatoes.
43. 43. Place the sweet potato halves, steak slices, and vegetable salad on the plates.

Nutrition per serving

• kcal: 560
• Protein: 47 g · Fett/Fat: 15 g · Carbs: 55 g