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🍽️ Grilled steak strips with fresh salad and yogurt dressing

429 kcal · 30 min · 4 servings

Ingredients

• 4 beef steaks approx. 180 g (e.g. hip)
• salt
• pepper (from the mill)
• 1 tbsp vegetable oil
• 1 cucumber
• 1 romaine lettuce heart
• 200 g cherry tomatoes
• 1 red onion
• 3 hard-boiled eggs
• 150 g yogurt
• 3 tbsp white wine vinegar

Instructions

1. 1. Rinse the steaks briefly under running water.
2. 2. Pat the steaks completely dry with a kitchen towel.
3. 3. Season the steaks generously with salt and pepper.
4. 4. Heat a grill pan with oil over high heat.
5. 5. Sear the steaks for about 2 minutes on each side.
6. 6. Reduce the heat to medium and let the steaks cook for a few more minutes until they are pink inside.
7. 7. Wash the cucumber thoroughly.
8. 8. Slice the cucumber thinly or grate it finely.
9. 9. Wash the leaf salad and remove any hard stems.
10. 10. Separate the salad into individual leaves.
11. 11. Spin the salad dry.
12. 12. Wash the tomatoes and remove the core.
13. 13. Cut the tomatoes in half.
14. 14. Peel the onion.
15. 15. Cut the onion into thin rings.
16. 16. Peel the boiled eggs.
17. 17. Cut two of the eggs in half.
18. 18. Finely chop the third egg.
19. 19. Mix the yogurt with the chopped egg.
20. 20. Add vinegar, salt, and pepper to the yogurt.
21. 21. Finally, adjust the seasoning of the dressing to taste.
22. 22. Remove the steaks from the pan.
23. 23. Let the steaks rest briefly.
24. 24. Cut the steaks into thin strips.
25. 25. Arrange the steak strips on plates.
26. 26. Add the leaf salad and vegetables.
27. 27. Place the egg halves on the plate.
28. 28. Drizzle the dish with the yogurt dressing.
29. 29. Serve the meal immediately.

Nutrition per serving

• kcal: 429
• Protein: 52 g · Fett/Fat: 21 g · Carbs: 7 g