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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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20 minLunchWhite bread, tomato Tapenade, arugula, dark rye bread, cheese spread,sandwich with tomato tapenade, rye bread and cheese spread -
15 minLunchMussels, green pepper, Red onion, garlic olives, bay leaves, flat leaf parsley,mussels with peppers and olives -
20 minLunchBrussel sprout, Red onion, smoked mackerel fillet, fresh mixed herbs, lemon, lemon juice, white balsamic vinegar, balsamic vinegar, mustard, honey, extra virgin olive oil,salad of marinated Brussels sprouts with mackerel and green herbs -
25 minLunchChinese noodles, fresh sugarsnaps, peanut oil, Thai chicken fillet cubes, bunch onion, winter carrot, radish, peanut butter with pieces of nut, sweet chilli sauce, fish sauce, lime juice, Red pepper,thai chicken noodle salad
Nutrition
595Calories
Sodium0% DV0g
Fat63% DV41g
Protein90% DV45g
Carbs4% DV11g
Fiber0% DV0g
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