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🍽️ Arugula Salad with Beef and Almonds

646 kcal · 30 min · 4 servings

Ingredients

• Beef rump steaks 300 g
• Almonds, whole 75 g
• Olive oil 6 tbsp
• Soft dates, dried and pitted 75 g
• Vinegar 3 tbsp
• Salt pinch
• Pepper, black ground pinch
• Arugula 150 g
• Spring onions 3 pcs
• Pepper, sweet paprika pinch
• Ghee 2 tbsp

Instructions

1. 1. Rinse the rump steaks under running water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Let the steaks come to room temperature.
4. 4. Heat 1 teaspoon of oil in a pan over medium heat.
5. 5. Toast the almonds in it for about 2 to 3 minutes until golden brown.
6. 6. Remove the almonds from the pan and place them on a plate.
7. 7. Let the almonds cool down slightly.
8. 8. Roughly chop the cooled almonds.
9. 9. Finely dice the dates.
10. 10. Place the chopped almonds and the dates in a bowl.
11. 11. Add 2 tablespoons of olive oil and vinegar.
12. 12. Season the mixture with salt and pepper.
13. 13. Mix everything well together.
14. 14. Rinse the arugula under cold water.
15. 15. Spin the greens dry.
16. 16. Wash the spring onions.
17. 17. Dry the spring onions.
18. 18. Trim the root ends of the spring onions.
19. 19. Slice the spring onions into thin rings.
20. 20. Rub the steaks all over with paprika powder.
21. 21. Season the meat with salt and pepper.
22. 22. Heat clarified butter in the pan over high heat.
23. 23. Sear the steaks on all sides for about 3 to 5 minutes.
24. 24. Ensure the meat turns golden brown.
25. 25. Wrap the steaks in aluminum foil.
26. 26. Let the meat rest for about 4 to 5 minutes.
27. 27. Add the arugula to the almond-date mixture.
28. 28. Add the spring onion rings.
29. 29. Mix the salad well.
30. 30. Slice the steaks into very thin strips.
31. 31. Plate the salad.
32. 32. Place the meat strips on top.
33. 33. Serve the dish.

Nutrition per serving

• kcal: 646
• Protein: 44 g · Fett/Fat: 50 g · Carbs: 24 g