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- 6 cups mixed salad leaves
- 1 Lebanese cucumber, sliced in half, thinly sliced lengthwise
- 1 roasted bell pepper, thinly sliced
- 2 avocado, sliced
- 1 tablespoon of chives
- 3 x 300 g beef steak
- 1 kg potato in quarters
- 1 tablespoon of olive oil
- 125 g soft cream cheese
- 2 tablespoons horseradish cream
- 1/2 cup milk
Cover the fillet well with salt and pepper and a little oil. Refrigerate overnight.
Rub the potatoes with oil and salt and bake at 200 ° C for 45 minutes until crisp.
Meanwhile, toss lettuce and cucumber together with some of the dressing in a very large bowl. Carefully transfer and arrange on 2 large trays.
When potatoes are 10 minutes away, cook steak quickly in hot skillet or grill until medium rare. Do not overcook. Sit for 5 minutes and cut about 5mm thick.
Mix the meat and then the potatoes through the salad mix, making sure all the pieces are visible.
Dressing: Mix cream cheese with horseradish cream.
Slowly add milk until dressing has a mayonnaise consistency. Add pepper.
Add sliced avocado and bell pepper to the salad, and then drizzle the dressing in a zig zag pattern over the top.
Sprinkle chopped chives on top to garnish.
I use the equivalent of two lettuces. You can use raw or roasted pepper if you like. To roast the sliced bell pepper, coat it with olive oil, place it on a baking sheet, and place it in the oven on the shelf under the potatoes. I used new potatoes.
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