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Ecmcg
Tagliata
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Ingredients
Directions
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Roast the pine nuts in a dry, hot frying pan golden brown and keep separate.
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Dab the steaks dry with kitchen paper and brush thinly with olive oil.
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Mix the rest of the olive oil with the balsamic vinegar, garlic, (sea) salt and pepper into a dressing.
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Heat a grill pan and grill the steaks for 2-3 minutes per side. Let the meat rest for about 2 minutes under aluminum foil. Heat the dressing until lukewarm.
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Divide the arugula and tomato strips over plates. Cut the steaks into strips. Take the strips of meat through the lukewarm dressing and mix them with the arugula.
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Scrape the cheese into pieces and spread with the pine nuts over the meat.
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35 minLunchfreshly sour apples, Apple juice, sugar, Zaanse mustard, freshly ground black pepper, salt, Fougasse de Champaign, lemon juice, olive oil, lamb's lettuce, Serrano ham,pepper bruschetta with serrano ham and mustard apple sauce -
10 minLunchCroissants, green olive tapenade, lettuce, cervelat, cream brie,croissant brie -
20 minLunchoil, liquid baking product, pie dough, green asparagus, egg, whipped cream, sesame seed,miniature with green asparagus and sesame -
20 minLunchmedium sized egg, Whole grain bread, traditional olive oil, garlic, Johma Twents herb garden salad, arugula, cocktail shrimp,grilled bread with creamy herb salad and shrimp (advertorial)
Nutrition
595Calories
Sodium0% DV0g
Fat63% DV41g
Protein90% DV45g
Carbs4% DV11g
Fiber0% DV0g
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