- 75 g mayonnaise (preferably homemade)
- 10 g anchovy fillets, 2 peeled cloves of garlic
- 3 soft-boiled eggs
- 100 g Parmesan cheese
- 5 slices of toasted bread
- 1 Roman lettuce
- 1/2 iceberg lettuce
- 1 Sokołów Uczta Qulinarna flank steak
- freshly ground pepper
- 50 ml clarified butter (ghee) for frying
Finely chop the anchovy fillets, put them in a bowl and add mayonnaise. Next add 2–3 tablespoons of boiled water, half a finely chopped clove of garlic, salt and freshly ground pepper to taste. Mix all ingredients thoroughly.
Fry the flank steak, seasoned with salt and freshly ground pepper, on a very hot frying pan. Fry the meat on both sides until golden brown and then put it in the oven (preheated to about 1800C) for about 6–8 minutes. Cut the bread into cubes and fry it on the remaining grease with the other half a clove of garlic, finely sliced.
Tear the lettuce into pieces and mix it with the ingredients prepared earlier, i.e. sauce, fried bread cubes and the flank steak, roasted pink. Cut the meat into very fine strips, against the grain. Place an egg cut into half on the salad and sprinkle with Parmesan flakes.