When you want a fantastic and juicy lunch or dinner with steak, asparagus, berries and potatoes, this is a great choice! As always, if you cannot find some ingredient, do not worry, you can leave that one out or substitute with something you love.
All my recipes are for two servings.
- 8 oz (225 g) Sirloin steak
- 1 tbsp sunflower oil
- 1 teaspoon salt
- 3 twists from your black pepper mill
- 2 twists from Roasted Garlic And Pepper grinder
- 8 new potatoes (or 4 standard size)
- 8 portobello mushrooms (or any mushrooms you like)
- 1 cup romaine or other lettuce
- 10 mini plum tomatoes
- 12 basil leaves
- 1 spring onion
- 12 green asparagus
- 2 tbsp blueberries
- 2 tbsp lingonberries (if you cannot find these, you cancook without these)
- 2 tbsp parmesan flakes
- balsamic glaze (figs or cherry flavor)
- 10 pickled onions
How to prepare:
Take the meat into room temperature 1 hour before you cook. Slice the meat into ½” (1,25 cm) slices. Cook the potatoes. It takes only 15 minutes for small new potatoes to be soft. If you use other potatoes, cook them a bit longer. Drain the potatoes from the cooking water when they are soft.
While the potatoes boil, cook the asparagus (unless you use asparagus from can/tin). Green fresh, asparagus takes 7 minutes to get medium soft and lovely. Drain the asparagus from the cooking water when they are done.
Cut the washed mushrooms into halves. Take a non-stick pan and cook the steak slices and the mushrooms in oil on medium high heat for 2 minutes. Stir often. Lower temperature to medium heat and cook for 4 more minutes. Season with salt, pepper and the lovely roasted garlic and pepper mixture. Stir often.
Wash and slice the lettuce. Divide the slices between two plates. Wash the tomatoes and add them on the plates. Cut the potatoes into halves. Divide the potatoes and asparagus between the two plates. Wash the spring onion and cut off the lowest hard part. Slice the onion thinly and sprinkle the slices on the salad. Add the mushrooms and the meat slices. If you like pickled small onions, add some of them into this salad.
Decorate with juicy blueberries and lingonberries and add parmesan flakes on the salad. Season with delicious balsamic glaze.