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Chikerelle
Grilled steak with fruity beet salad
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Ingredients
Directions
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Rub the beets with 2 tablespoons of olive oil and salt. Wrap in aluminum foil and grill on the barbecue until done.
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In the meantime, mix the butter with the gorgonzola. Spoon into a piece of cling film and shape. Put in the refrigerator.
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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.
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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.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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