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.
-
30 minLunchchicken breast, chicken broth tablet, egg, zucchini, mayonnaise, Full Milk, fresh spinach, flour, melted butter, finely chopped chives, water,spinach flakes with chicken salad -
20 minLunchwalnut, hazelnut, mixed salad, red lettuce, lamb's lettuce, oak leaf lettuce, leg ham, Red pepper, corn grain, fresh chives, raspberry vinegar, mustard, sugar, honey, nut oil, olive oil,leg ham salad with raspberry nut dressing -
10 minLunchcelery salad, chives, pomadour batard, mustard, lamb's lettuce,pompadour batard with celery salad and pork croquette -
20 minLunchmixed leaf lettuce, cherry / Christmas, yellow bell pepper, Red onion, green apple, smoked chicken fillet, walnut, white raisin, olive oil, balsamic vinegar, garlic, honey, mustard,smoked chicken salad with honey-mustard dressing
Nutrition
595Calories
Sodium0% DV0g
Fat63% DV41g
Protein90% DV45g
Carbs4% DV11g
Fiber0% DV0g
Loved it