Steak Salad from New Orleans

Last Updated on October 17, 2024

Vegetable salad made from endive and other ingredients, accompanied by slices of grilled beef tenderloin or beef sirloin.

Ingredients:

Range for 4 servings: 4 pieces of beef tenderloin or sirloin steak (about 170 g each) 4 pcs of spring onions 4 pcs of tomatoes 4 pcs preserved artichoke heart halves 4 pcs large pickles 1 pc bunch watercress 1 pcs endive mushrooms 1 pcs bunch watercress 170 g pickled mushrooms 1/2 cup French dressing several green olives freshly ground black pepper salt

Procedure:

1. Wash the washed, drained steaks and lightly pat them, preferably with your hand, then shape them into a steak shape in your hand
2. Season them with pepper and light salt and then grill them on a hot grill or griddle for 4-6 minutes until they are medium rare, turning once during grilling
3. Cover the finished steaks and let them rest in a warm place
4. Mix rinsed endive leaves with sliced cucumber slices, quartered tomatoes, artichoke hearts, olives, halved spring onions and chopped watercress
5. Season the salad with the French dressing
6. Divide the prepared salad onto 4 plates, cut each steak into slices, place them on individual salad plates and serve immediately.

Note:

For the recipe for French salad dressing, see French salad dressing.