Sliced Limousin club steak with sambal mahoi salad
Ingredients
- Sweet potatoes
- 400 g sweet potato, cut into approx. 2 cm cubes
- 2 tbsp oil
- 0.5 tsp salt
- Club steak
- 2 tbsp oil
- 2 club steak (each approx. 500 g)
- 2 tbsp Oriental spice mix
- Sambal mahoi salad
- 1 tbsp oil
- 300 g shiitake mushrooms, cut into pieces
- 0.25 tsp salt
- 3 spring onions incl. green parts, cut into thick rings
- 2 tbsp crème fraîche
- 1 tbsp condimento bianco (white balsamic vinegar)
- 2 tbsp olive oil
- a little sugar
- 100 g rocket
- 80 g pecan nuts, toasted, coarsely chopped
- a little sea salt
- 2 tsp sambal oelek
Total time: 50m
Preparation Time: 30m
Servings
For
4 people
Nutritional Information
Contains 888 Kcal, 59g Protein, 28g Carbohydrates, 59g Fat
Ingredients
- Sweet potatoes
- 400 g sweet potato, cut into approx. 2 cm cubes
- 2 tbsp oil
- 0.5 tsp salt
- Club steak
- 2 tbsp oil
- 2 club steak (each approx. 500 g)
- 2 tbsp Oriental spice mix
- Sambal mahoi salad
- 1 tbsp oil
- 300 g shiitake mushrooms, cut into pieces
- 0.25 tsp salt
- 3 spring onions incl. green parts, cut into thick rings
- 2 tbsp crème fraîche
- 1 tbsp condimento bianco (white balsamic vinegar)
- 2 tbsp olive oil
- a little sugar
- 100 g rocket
- 80 g pecan nuts, toasted, coarsely chopped
- a little sea salt
- 2 tsp sambal oelek
Instructions
-
Sweet potatoes
Mix the sweet potatoes with the oil and salt, spread onto a baking tray lined with baking paper. Roast for approx. 20 mins. in the centre of an oven preheated to 200°C. -
Club steak
Combine the spice mix with the oil, coat the club steaks with the mixture and fry in a large pan over a medium heat for approx. 6 mins. on each side (à point). Remove, transfer to a warm plate, cover with foil and leave to rest for 10 mins. -
Sambal mahoi salad
Heat the oil in a wide pan, fry the shiitake mushrooms and spring onions for approx. 2 mins, season with salt. In a large bowl, mix the sambal, crème fraîche, condimento, olive oil, sugar and salt to make a dressing. Add the sweet potatoes, shiitake mushrooms, spring onions, pecan nuts and rocket to the dressing, mix carefully and serve on 4 plates. Cut the bones off the steaks, carve the meat into thin slices, place on top of the salad, sprinkle with fleur de sel.
