Beef steak and beetroot salad

• seasonal green lettuce1

  for example, batavia, webs or kale

• small boiled beetroot400g g

  fresh or vacuum-packed, sliced into wedges

• radish bunch↗

  cut in half if large

• thick sirloin steaks g
• high-quality olive oil tbsp

  plus a little extra

• red onion↗1

  sliced into wedges

• capers tbsp
• balsamic vinegar tbsp
• sour cream tbsp

Step-by-step instructions

1. 1

   Tear the lettuce leaves into large pieces, arrange them on a platter and scatter the sliced beetroot and radishes on top.

2. 2

   Brush the steaks with olive oil, season with salt and black pepper. On a preheated grill pan, sear them for 2–3 minutes per side, then remove and cover with foil to rest.

3. 3

   Meanwhile, sauté the red onion in olive oil until softened.

4. 4

   Thinly slice the rested steaks and place them on the lettuce leaves together with the onion, radishes, and capers.

5. 5

   Drizzle the salad with balsamic vinegar, add the remaining olive oil, season to taste and finish with sour cream.

6. 6

   Serve immediately, accompanied by crusty bread.