Especially with salads that you want low carb of course you have a lot of leeway to vary this recipe.
ingredients for 4 servings
200g Mixed salad
250g cherry tomatoes
150g green peppers
2 Rump steaks (each approx. 250 g)
1 TL + 3 tablespoons extra virgin olive oil
5 Slices (approx. 150 g) white bread
3EL Balsamic vinegar
1 TL Honey
Clean the lettuce, drain and pluck a little if necessary. Clean and halve the tomatoes. Clean pimientos and pat dry.
Pat the steaks dry and score the fat edges. Heat 1 tsp oil in a pan. Sear the steaks vigorously for 1-2 minutes per side and then continue frying for 2-3 minutes on both sides over medium heat.
Season with salt and pepper. Remove from the pan, wrap in aluminum foil and leave to rest for about 10 minutes.
Fry the pimientos lightly all over in the frying fat. Put the tomatoes in the pan. Remove from the stove. Season with coarse sea salt and pepper. Lightly toast the bread in the toaster or in the oven and then cut into cubes.
Whisk together vinegar, salt, pepper and honey. Whisk in 3 tbsp oil. Mix the lettuce, pimientos with tomatoes, bread cubes and vinaigrette. Cut the steaks into strips and arrange on a plate with the salad.