Field salad stew with steak strips 💜
No. of persons: 2
Preparation time: 25 minutes
What you need:
1 cauliflower
100 millilitre light coconut milk
200 grams steak, in strips
1 tablespoon olive oil
125 grams corn salad
0.5 tablespoon of Provencal herbs
2 tablespoons edelgist flakes
2 tablespoons cornichons, thinly sliced
alfalfa
Supplies:
aluminum foil
masher
Preparation:
1. Clean the cauliflower and cut into small florets. Put the coconut milk with 300 ml water in a pan, add the cauliflower and some salt. Cook the cauliflower for about 20 minutes.
2. Meanwhile, sprinkle the steak with salt and pepper. Heat the olive oil in a frying pan and fry the steak strips all around until golden brown and to the desired doneness. Place them on a plate and cover with aluminum foil.
3. Drain the cauliflower and mash into a puree. Spoon in the corn salad, Provençal herbs, edelgist flakes, cornichons and some freshly ground pepper and heat for 1-2 more minutes over medium-high heat.
4. Divide the mash between 2 plates, top with the steak strips and garnish with the alfalfa.
