Beef Steak with Vegetable Salsa

Recipes

Total preparation time: 15-20 min / Servings: 4 / Energy value: 506 kcal each

Cookware:

1. 30 cm Non-stick Frying Pan with Tempered Glass Lid

2. 1 or 2 Litre Saucepan and Lid

3. Mixing Bowl with Lid

Ingredients:

1. 4 pieces of beef rib, 230 g each

2. 3 peppers (green, yellow and red)

3. 4 medium tomatoes

4. 4 sprigs of coriander

5. 1 tbsp Extra Virgin olive oil

6. 1 tbsp red wine vinegar

7. ½ head of Iceberg lettuce

8. salt and pepper

Nutritional information per 1 serving:

1. Protein – 41.8 g

2. Fat – 32.3 g

3. Carbs – 12.1 g

4. Energy value – 506.4 kcal

5. Cholesterol – 238 mg

6. Glycaemic index – 25 (low)

Preparation method:

1. Oil the pieces of beef rib, season with salt and pepper and let marinate for 10 min.

2. Roughly slice peppers and cook them in a saucepan for 5-7 min until they become easy to peel. Then cool them under cold water, peel, pat dry with a paper towel and finely chop with a knife.

3. Pierce each tomato lightly with a knife, submerge them into boiling water for 5-10 sec, then peel them and finely dice. Combine diced tomatoes with chopped peppers, add wine vinegar, remaining olive oil, salt, pepper and let the mixture set.

4. Pre-heat the frying pan. Dab the beef with a paper towel to remove excess oil and roast until golden-brown on both sides. Then cover with the lid and cook for another 5 min.

5. When steak is well-done, transfer it to a serving plate and serve with vegetable salsa and Iceberg leaves on side.