Lukewarm summer salad with minute steaks

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
3 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 4 Stem(s) Oregano
  • 1 Garlic clove
  • 3 TABLESPOONS Olive oil
  • 8 small beef minute steaks (approx. 50 g each)
  • 500 g Meat Tomatoes
  • 500 g Potatoes
  • 2 Peppers (e.g. red and green)
  • 1 Vegetable Onion
  • 7-10 Tbsp salt, pepper, sugar
  • 3 TABLESPOONS White wine vinegar

Directions

  1. 1

    Wash and shake dry oregano, pluck off leaves and chop. Peel garlic and chop finely. Mix both with 1 tablespoon of oil. Dab steaks dry. Spread a thin layer of oil on the steaks, cover and put aside.

  2. 2

    Carve tomatoes crosswise, boil them with boiling water, skin them and cut them into large pieces. Peel and wash the potatoes and slice them very thinly.

  3. 3

    Heat 2 tablespoons of oil in a large frying pan. Fry the potatoes for about 15 minutes while turning. Clean, wash and cut the peppers into strips. Peel and quarter the onion and cut into strips.

  4. 4

    Add paprika and onion to the potatoes and fry for about 5 minutes. Then fold in the tomatoes. Season everything with salt, pepper and 1 pinch of sugar and cook for another 5 minutes. Take it out and put it into a bowl.

  5. 5

    Clean the pan.

  6. 6

    Re-heat the pan without fat. Fry the meat in the pan over high heat for 1-2 minutes on each side. Season with salt and pepper. Season salad with vinegar, salt and pepper again. Serve lukewarm with the steaks.

Nutrition Facts

KCAL
300 kcal
CARBS
22 g
FATS
11 g
PROTEINS
26 g