SKINNY SIX: STEAK-GRILLED PEAR SALAD
For
the combination of this salad I was inspired by TV chef Casper, who during the
recording of our third performance at Koffietijd made a Dutch salad with pear
and steak. We love Casper, and I love this variant of his salad. At the moment
really one of my favorite dishes to make when we get eaters. Pears in
combination with tasty crispy lettuce, pecans and a nice piece of steak, this
is really an impressive dish.
And not unhealthy and easy to make. That's how we like it! With of course only 6 ingredients, that too. Sounds like the perfect dish, looks perfect and tastes perfect? Well it certainly comes close. So try!
Take (for 2 people):
- 2 steaks
- 2 pears
- 2 sourdough sandwiches (just bread can also)
- 1 head of iceberg lettuce (little gem can also)
- juice of 1 half orange
- 1 hand pecans
- 2 pears
- 2 sourdough sandwiches (just bread can also)
- 1 head of iceberg lettuce (little gem can also)
- juice of 1 half orange
- 1 hand pecans
And that's how you do it:
- Remove the meat from the refrigerator and allow it to come to room temperature.
- Cut the bread into cubes, heat a small dash of oil in a frying pan and put the pieces of bread in it.
- Add a good dash of pepper and salt and fry the pieces into crunchy croutons in about 8 minutes.
- Meanwhile, peel the pears and cut into segments. Halve the iceberg lettuce and cut both halves into 4 parts.
- Heat a grill pan and grill the pear briefly alternately until nice lines appear.
- Remove the parts from the pan and put them away for a while.
- Lightly fry the steaks with oil, drizzle with salt and pepper and grill them in the same grill pan in about 7 minutes medium-rare (or longer if you prefer). Remove from the pan and let rest for a while.
- Put the salad slices on a shelf or in a bowl, cut the steak into strips and spread over the salad.
- Then place the pear wedges on this, followed by the croutons and the pecans.
- Mix a generous amount of squeezed orange juice with a dash of oil, pepper and salt into a dressing and finally pour over the salad.
- Cut the bread into cubes, heat a small dash of oil in a frying pan and put the pieces of bread in it.
- Add a good dash of pepper and salt and fry the pieces into crunchy croutons in about 8 minutes.
- Meanwhile, peel the pears and cut into segments. Halve the iceberg lettuce and cut both halves into 4 parts.
- Heat a grill pan and grill the pear briefly alternately until nice lines appear.
- Remove the parts from the pan and put them away for a while.
- Lightly fry the steaks with oil, drizzle with salt and pepper and grill them in the same grill pan in about 7 minutes medium-rare (or longer if you prefer). Remove from the pan and let rest for a while.
- Put the salad slices on a shelf or in a bowl, cut the steak into strips and spread over the salad.
- Then place the pear wedges on this, followed by the croutons and the pecans.
- Mix a generous amount of squeezed orange juice with a dash of oil, pepper and salt into a dressing and finally pour over the salad.
Enjoy!
Hello! We share plant-based recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. All eaters are welcome.
No comments:
Post a Comment