Sliced Limousin club steak with sambal mahoi salad

Total time: 50m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 888 Kcal, 59g Protein, 28g Carbohydrates, 59g Fat


  • 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

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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