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Have you got some nice pieces of entrecote but aren't in the mood to get the fire going on the grill outside? Take the entrecote and place it in a salad! Yes yes, entrecote salad is very rich in flavor, healthy and of course super-delicious!
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Servings: 2 salads
Ingredients
- 2 Entrecote weighing 120 grams each one steak per serving Steak
- Generous amount Lettuce
- Same amount as the lettuce Baby green Leaves
- 1 large for two servings Tomato
- 1 large for two servings Onion
- link to the recipe below Citrus vinaigrette
- As needed Olive Oil
- As needed Coarse Salt
- As needed Ground Black Pepper
Instructions
- Heat the oven to 350F
- Cut the tomatoes into 8-10 segments - getting rid of the green part from the middle
- Peel the onion and cut that into 6-8 segments
- Place the tomato and onion pieces on baking paper
- Sprinkle a bit of olive oil on all the pieces and place in the oven for 25 minutes
- Take the onion and tomato out of the oven and place them on the side to cool down
- In the meantime you can make the vinaigrette dressing
- In a large bowl, place the lettuce and baby green leaves and the onion and tomato segments
- Heat a large flat pan
- Take the steak pieces, oil them up on both sides with olive oil and place them on the hot pan
- Make sure to use the salt and black pepper and then wait for slight drops of liquid to appear on the steak
- Flip the steaks and salt and pepper again until you see the drops on the other side as well
- Place the steak on a wood board
- Carefully and with the help of a sharp knife, slice the steak into 1/2 cm thick slices
- Heat the pan up again and place the steak pieces inside for 30 seconds (each side) in order for them to catch a nice sear on each side
- Pour the vinaigrette sauce over the leaves in the bowl and mix with your hands until everything is nicely coated
- Take 2 serving bowls and place in each bowl half of the salad
- Ontop of the salad - then lay evenly the steak pieces.....and serve!
- Enjoy!
