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🍽️ Pink pan-fried beef salad with sweet potato, pomegranate and ginger-lime vinaigrette

854 kcal · 30 min · 4 servings

Ingredients

• shallots 1 pc.
• ginger, fresh 30 g
• olive oil 40 ml
• soy sauce 3 tbsp
• light balsamic vinegar 50 ml
• organic limes 2 pc.
• honey 1 tbsp
• salt pinch
• chili flakes pinch
• sweet potatoes 3 pc.
• pointed cabbage 150 g
• spring onions 2 pc.
• pomegranate 1 pc.
• mint, fresh 30 g
• coriander, fresh 35 g
• peanuts, roasted and salted 50 g
• entrecôte 2 pc.
• sunflower oil 1 tbsp
• butter 50 g
• garlic cloves 2 pc.
• rosemary, fresh 10 g
• thyme, fresh 5 g

Instructions

1. 1. Peel the shallot and the ginger.
2. 2. Dice the shallot and ginger into very fine cubes.
3. 3. Heat olive oil in a pan.
4. 4. Sauté the shallots and ginger in the oil until soft.
5. 5. Remove the pan from the heat.
6. 6. Deglaze the pan with soy sauce.
7. 7. Add light balsamic vinegar.
8. 8. Zest and juice two limes.
9. 9. Add the lime zest and lime juice to the pan.
10. 10. Stir in some honey and olive oil.
11. 11. Season the vinaigrette with salt and chili flakes.
12. 12. Peel the sweet potatoes.
13. 13. Slice the sweet potatoes into thin rounds using a mandoline or sharp knife.
14. 14. Cut the sweet potato slices into thin strips.
15. 15. Wash the Napa cabbage.
16. 16. Cut the Napa cabbage into thin strips.
17. 17. Wash the spring onions.
18. 18. Cut the spring onions into thin strips.
19. 19. Place the sweet potato, Napa cabbage, and spring onion strips into a large bowl.
20. 20. Pour a generous amount of vinaigrette over the salad.
21. 21. Massage the salad vigorously to soften it.
22. 22. Wash the herbs.
23. 23. Shake the herbs dry.
24. 24. Remove the pomegranate seeds from the fruit.
25. 25. Remove all white membranes from the pomegranate seeds.
26. 26. Reserve some pomegranate seeds for garnishing.
27. 27. Reserve some mint for garnishing.
28. 28. Reserve some coriander for garnishing.
29. 29. Reserve some peanuts for garnishing.
30. 30. Finely chop the mint.
31. 31. Finely chop the coriander.
32. 32. Coarsely chop the peanuts.
33. 33. Preheat the oven to 110 °C with fan.
34. 34. Season the beef steaks on both sides with salt.
35. 35. Heat a pan until very hot.
36. 36. Add sunflower oil to the hot pan.
37. 37. Pan-fry the steaks briefly on both sides at high heat.
38. 38. Briefly sear the edges of the steaks as well.
39. 39. Reduce the heat on the pan.
40. 40. Add butter, garlic, and herb sprigs to the pan.
41. 41. Baste the steaks briefly with the foaming butter.
42. 42. Remove the steaks from the pan.
43. 43. Place the steaks on a plate.
44. 44. Place the herbs and garlic on top of the meat.
45. 45. Pour one tablespoon of pan juices over the steak.
46. 46. Place the steak in the preheated oven.
47. 47. Cook the steak in the oven for approx. 10 minutes to your desired doneness.
48. 48. Slice the cooked steak into strips.
49. 49. Place the salad on a plate.
50. 50. Drizzle more vinaigrette over the salad.
51. 51. Sprinkle pomegranate seeds over the salad.
52. 52. Sprinkle peanuts over the salad.
53. 53. Tuck the beef strips into the salad.
54. 54. Garnish the salad with fresh coriander.
55. 55. Garnish the salad with fresh mint.

Nutrition per serving

• kcal: 854
• Protein: 43 g · Fett/Fat: 58 g · Carbs: 52 g