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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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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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