| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 5 x ca. 30 g | salt kosher |
| 5 x ca. 30 g | brown sugar |
| 2 x ca. 30 g | Chipotle powder |
| 1 x ca. 30 g | black pepper |
| 5 | Tomatoes seeded, smoked or baked |
| 2 | Cloves roasted garlic |
| 1/2 Teelöffel | tarragon minced |
| 1/3 Tasse | balsamic vinegar |
| | salt |
| | pepper |
| 1 | Cowboy (28-ounce) steak with T bone |
| 1/3 x ca. 450 g | Watercress, trimmed and washed |
| 1/3 x ca. 450 g | Totsoi, washed |
| 3 | Big beautiful ripe red tomatoes, sliced 1/2-inch thick |
| 3 | Candy cane beets, peeled, baked, julienne and cooled |
| 1/3 x ca. 450 g | Haricots verts, picked, blanched and cooled |
|
In a bowl combine first four, rub ingredients. In a blender, blend all vinaigrette ingredients.
Sprinkle 1-ounce of rub on the two sides of steak. Rub the mix into the meat. Let meat sit for 30 minutes. Grill or saute on high heat for 7 minutes, and turn on other side for another 7 minutes. Turn on first side and cook 4 minutes and repeat on other side. Allow to rest for ten minutes.
Place watercress and totsoi on plate, add tomatoes, alternating colors. Slice beef and place on plate. Garnish with beets and beans. Drizzle with dressing around salad.
|
|
Anmerkungen zum Rezept:
keine |
