Lea's Hot Meat Salad

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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


  1. Cover the fillet well with salt and pepper and a little oil. Refrigerate overnight.

  2. Rub the potatoes with oil and salt and bake at 200 ° C for 45 minutes until crisp.

  3. Meanwhile, toss lettuce and cucumber together with some of the dressing in a very large bowl. Carefully transfer and arrange on 2 large trays.

  4. 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.

  5. Mix the meat and then the potatoes through the salad mix, making sure all the pieces are visible.

  6. Dressing: Mix cream cheese with horseradish cream.

  7. Slowly add milk until dressing has a mayonnaise consistency. Add pepper.

  8. Add sliced ​​avocado and bell pepper to the salad, and then drizzle the dressing in a zig zag pattern over the top.

  9. 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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