Warm Salad with Beef and Baked Vegetables

Beef

Warm Salad with Beef and Baked Vegetables

4

Tomato

Olive oil

Salad leaves

Red onion

Eggplant

Thyme

Sea salt

Pepper

Beef

Buy a big steak and tenderize it. Rub it with the mixture of pepper and salt. Sprinkle it with the olive oil and dust with the chopped thyme. Leave meat for 15-20 minutes.

Fry meat from both sides for 3 minutes.

Cut red bell pepper into long thin slices. As for the eggplant, you should cut it into thin circles. Bake everything in the pan, preheated to 356 F for 12-15 minutes. Meanwhile cover meat with the tinfoil and leave it in the warm place.

Wash salad leaves. Wipe them and tore into pieces. Put them on the plate. Cut beef into thin slices. Put meat on the plate with the salad. Add slices of tomato, red onion, baked eggplant and pepper. Dust everything with salt and pepper. Sprinkle this dish with the olive oil and balsamic vinegar if you like.

If you`re searching for a delicious and nutritious salad, here is one interesting idea for you! Warm salad with meat and fresh vegetables will definitely impress you!

Baking Beef Birthday party Dinner Easy to cook Eggplant Festive meal For any occasion Fresh Mixing Olive oil Onion Salad leaves Salads Sousing Tomatoes

554

Chef Andrew

Salads

Georgian

If you`re searching for a delicious and nutritious salad, here is one interesting idea for you! Warm salad with meat and fresh vegetables will definitely impress you!

1. Buy a big steak and tenderize it. Rub it with the mixture of pepper and salt. Sprinkle it with the olive oil and dust with the chopped thyme. Leave meat for 15-20 minutes.
2. Fry meat from both sides for 3 minutes.
3. Cut red bell pepper into long thin slices. As for the eggplant, you should cut it into thin circles. Bake everything in the pan, preheated to 356 F for 12-15 minutes. Meanwhile cover meat with the tinfoil and leave it in the warm place.
4. Wash salad leaves. Wipe them and tore into pieces. Put them on the plate. Cut beef into thin slices. Put meat on the plate with the salad. Add slices of tomato, red onion, baked eggplant and pepper. Dust everything with salt and pepper. Sprinkle this dish with the olive oil and balsamic vinegar if you like.

Bon Appetite!

Author:

Chef Andrew

My name is Andrew. I am the chef of the site "Very Tasty". This is a real creative kitchen!

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