Sirloin steak with lukewarm haricot spinach salad

Name: sirloin steak with lukewarm haricot spinach salad
Total time: 30 min
Yield: 4
Ingredients: 4 prime rib; 1 tablespoon oil; 400 gram haricot; 1 tablespoon nut oil; 300 gram Spinach; 75 gram gorgonzola; 75 gram bleu d 'Auvergne

Ingredients

4 prime rib
1 tablespoon oil
400 gram haricot
1 tablespoon nut oil

300 gram Spinach
75 gram gorgonzola
75 gram bleu d 'Auvergne

Directions

Dab the entrecotes dry with kitchen paper. Brush them with the oil and sprinkle the meat on both sides with salt and freshly ground pepper.
Cut the string beans into long oblique strips. Bring a pan with plenty of water and salt to the boil and cook the beans in approx. 3 minutes al dente and fresh green. Drain and drain.
Put the beans back in the pan and pour the walnut oil through.
Heat a grill pan and grill the entrecotes on both sides in about 4 minutes of rosé.
Meanwhile, pour the spinach and gorgonzola through the warm haricot beans and spoon the salad onto plates.
Cut the sirloin steak into slices and serve the meat on the vegetables.