Filter
Reset
Sort ByRelevance
Ecmcg
Tagliata
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Roast the pine nuts in a dry, hot frying pan golden brown and keep separate.
-
Dab the steaks dry with kitchen paper and brush thinly with olive oil.
-
Mix the rest of the olive oil with the balsamic vinegar, garlic, (sea) salt and pepper into a dressing.
-
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.
-
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.
-
Scrape the cheese into pieces and spread with the pine nuts over the meat.
-
20 minLunchmedium-sized whole wheat tortilla, free range egg-chive salad, grated cheese, orange snack paprika, snack cucumber, Apple, pear, white grape, red grape, orange juice, yogurt natural,kids lunch box with vegetable wraps and fruit
-
15 minLunchnectarine, mango, parma ham, prosciutto crudo, fresh basil, honey, mustard, lemon juice, lemon zest, sunflower oil,orange fruit salad with parma ham
-
20 minLunchfirm dark multigrain bread, mushroom mix autumn, shallots, unsalted butter, fresh flat parsley, lemon, Pecorino Romano,mushrooms with thyme on toast
-
145 minLunchflour, instant yeast, sugar, salt, olive oil,castilian round bread
Nutrition
595Calories
Sodium0% DV0g
Fat63% DV41g
Protein90% DV45g
Carbs4% DV11g
Fiber0% DV0g
Loved it