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Angie Rubeck Ward
Grilled lettuce heads with steak strips
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Ingredients
Directions
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Preheat the oven to 200 ° C. Squeeze the garlic over a bowl and mix over half of the olive oil with the thyme leaves and some salt and pepper.
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Halve the lettuce heads in length and brush the cut sides with half the garlic oil.
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Place the heads with cutting edge upwards in a roasting pan and roast them in the oven for 15-20 minutes until done.
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Heat the other half of the garlic oil in a frying pan and fry the minikrieltjes covered in 8 minutes until cooked and then without lid in still 2-3 minutes brown.
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Let a wok become hot. Add the rest of the olive oil and fry the steak strips, stirring in 3-4 minutes until crispy brown.
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On warm plates, put two half-sized lettuce on each plate and spoon the beef strips on it. Divide the potatoes around it.
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25 minMain dishtap water, chicken broth tablet, Japanese teriyaki sauce, 5 spice powder, fresh ginger, medium sized egg, udon noodles, pak choi, chicken salad meat Caesar, bean sprouts, fresh coriander,noodle soup (windows)
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60 minMain dishgarlic, chestnut mushrooms in a bowl, pine nuts, traditional olive oil, fresh leaf spinach, Bettine Blanc goat cheese 55, ricotta, dried nutmeg, fresh lasagne sheets,rolled up lasagne
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30 minMain dishyellow rice, oil, sweet pointed peppers, broken green beans, Bumbu spice for sajo beans, minced beef, onion, garlic,oriental meatballs with sajano beans
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20 minMain dishlemon juice, arugula, coriander, parsley, hazelnut, olive oil 'extra virgin', shoulder Chops,shoulder chops with hazelnut-herb salsa on the barbecue
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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