Filter
Reset
Sort ByRelevance
Chikerelle
Grilled steak with fruity beet salad
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Rub the beets with 2 tablespoons of olive oil and salt. Wrap in aluminum foil and grill on the barbecue until done.
-
In the meantime, mix the butter with the gorgonzola. Spoon into a piece of cling film and shape. Put in the refrigerator.
-
Sprinkle the steaks with salt and pepper and grill on the barbecue. Peel the peel from the beet and cut into slices. Mix with the watercress, apple, vinegar and other oil.
-
Let the steaks rest for 5 minutes. Divide the salad over plates. Cut the steaks into slices and place on the salad with a slice of butter.
-
115 minAppetizerraw ham, olive oil, onion, winterpenes, celery, bay leaves, vegetable stock, peas, Rye bread, flour, baking powder, cold butter, nutmeg,rustic pea soup with ham and rye noodles
-
30 minSmall dishcherry / Christmas, White wine vinegar, olive oil, sugar, ciabatta Bread, garlic, buffalo mozzarella, Mozzarella,bruschetta with candied tomatoes and mozzarella
-
20 minAppetizerwhite asparagus, filo pastry, cooked ham, butter, olive oil,filo rolls with white asparagus
-
80 minAppetizerbeautiful forest pens, orange juice, orange peel, White wine vinegar, cumin, olive oil, pistachio nuts, Carpaccio, arugula,carpaccio with marinated carrots
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it