- 2 handfuls of rucola
- 1 roast beef steak (about 200 g)
- 100 g blue-veined cheese
- 200 g green asparagus
- 2 handfuls of sweet cherries (1 tablespoon balsamic vinegar, 1 teaspoon maple syrup)
- INGREDIENTS FOR THE DRESSING:
- 4 tablespoons olive oil
- 1 small clove of garlic
- 1 teaspoon maple syrup
- 1 tablespoon white wine vinegar
- 1 tablespoon wine vinegar
- salt, freshly ground pepper
Squeeze garlic through a press and combine with other ingredients of the dressing.
Remove the woody part of asparagus, cook in boiling salted water for about 5 minutes, next pour cold water over the asparagus and cut into halves or three parts.
Stone the sweet cherries, put them on a hot frying pan, add balsamic vinegar and maple syrup immediately and fry for about 3 minutes over rather high heat, shaking the frying pan vigorously now and again.
Dice the blue-veined cheese.
Take the meat out of the fridge at least 30 minutes before preparation. After half an hour sprinkle it with salt and pepper and next put on a hot frying pan with one tablespoon of clarified butter (ghee). Fry 2 cm thick steak for 2 minutes and 15 seconds on each side; the meat will be medium rare. Remove the steak from the frying pan and put aside for about 3 minutes to rest.
Combine rucola with the dressing and arrange on a serving plate, alternately with asparagus. Arrange warm, sliced meat in the middle, add the cherries and cubes of cheese.
To prepare the steaks, I strongly recommend the Stek Timer Sokołów application. I have used it several times already. The meat has always been perfect.
Recipe from blog www.justasalad.pl