Bistecca al Limone with Insalata mista

Ingredients

Directions

1. 1

   Peel garlic and dice finely. Clean the peperoncino, cut lengthwise, remove seeds, wash and cut into fine rings. Dab fillets dry. Rub with garlic, lemon peel and peperoncino and cover and chill for about 1 hour.

2. 2

   For the salad, clean and wash spring onions and cut into fine rings. Wash, clean and roughly dice the cucumber. Wash and halve the tomatoes. Wash herbs, shake dry and pluck leaves.

3. 3

   Mix all the salad ingredients.

4. 4

   Wash 1 lemon, dab dry and cut into slices. Squeeze the remaining lemons. Mix 4 tablespoons of juice with sugar, salt and pepper. Whip 5 tbsp. oil into it, season to taste again. Mix the vinaigrette with the salad and set aside.

5. 5

   Preheat oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: not suitable). Heat 3 tablespoons of oil in a pan. Season steaks with salt. Fry in the hot oil for approx. 1 minute on each side. Remove.

6. 6

   Set the pan with frying fat aside. Place the steaks in an ovenproof dish and cook in the hot oven for about 20 minutes.

7. 7

   Heat the frying fat in the pan. Briefly sauté the lemon slices and remove. Add the rest of the lemon juice to the frying fat and bring to the boil. Pull off the stove. Gradually stir in the butter until the sauce is lightly thickened.

8. 8

   For the granola chop the almonds coarsely. Mix with pumpkin seeds and oat flakes in a bowl. Put oil, vanilla sugar, 1 pinch of salt and 2 tablespoons honey in a small pot. Heat over medium heat and stir until the vanillin sugar is dissolved (do not bring to the boil). Pour over the hearty mixture and mix everything thoroughly with a wooden spoon until the dry ingredients are completely covered.