2020-08-13 / test@t

Salad with steak, corn and grilled tomatoes

If you have planned to fry a steak, and guests unexpectedly come to you, do not be alarmed that there is not enough meat for everyone. Make a steak salad - let it be your little secret.

Ingredients

1 steak weighing 500 g
1 cup frozen corn
300 g cherry tomatoes
1 bunch of cilantro
olive oil
salt
blue cheese for serving
1/2 cup extra virgin olive oil
1 large tomato
juice of 1 lemon
2 cloves of garlic
1 st. l. Teddy bear
1 tsp dried basil
1 tsp salt
2 tbsp. l. olive oil
1 st. l. brown sugar
1/2 tbsp. l. ground sweet paprika
1 tsp freshly ground black pepper
1/2 tsp ground coriander
1.5 tsp salt

STEP-BY-STEP COOKING RECIPE

Step 1

Combine all marinade ingredients in a small bowl. Brush the marinade over the steak and leave for at least 30 minutes.

Step 2

Preheat the oven. Chop the cherry tomatoes with a fork or a sharp knife, place in a bowl, add a little salt and pour 1 tbsp. l. olive oil, stir. Place the tomatoes on a parchment-lined baking sheet and bake for 15 minutes. They should wrinkle slightly, but keep their shape.

Step 3

Boil corn in boiling salted water, 5 minutes. Throw in a colander and pour over with cold water.

Step 4

Preheat a grill pan and grill the meat over medium heat for 3-4 minutes. on each side to the desired degree of doneness. Remove the meat from heat, cover with foil and leave for 10 minutes.

Step 5

Prepare a dressing. Place the tomato and peeled garlic in a blender bowl and blend for 30 seconds. Add olive oil, lemon juice, honey, salt and dried basil and beat well.

Step 6

Cut the steak into slices 5–6 mm thick.

Step 7

Place the arugula on a dish and pour over the dressing, stir. Place the steak, tomatoes and corn on top of the arugula. Sprinkle with crushed blue cheese.

Preparation time

30m

Cooking time

30m

Servings

Catalog