Sirloin or rump, 2 cm thick, 5 minutes (rare), 8 minutes (medium), 12 minutes (well done). Fillet steaks are approx. 1cm thicker so will need an extra 2 - 4 minutes cooking time
1/4 romaine lettuce or butterhead lettuce
1 Scotch Beef steak (140 g)
1 ripe pear
6 cherry tomatoes
1 small red onion
1 chili pepper
Freshly ground pepper
Cold pressed olive oil
Wash the salad and shake to dry. Wash and quarter the pear, remove the cores and cut into small pieces. Wash and halve the cherry tomatoes. Peel the onion and cut into fine rings or shred.
Mix the salad leaves, pear, tomatoes, onion and chili pepper with 2 tbsp olive oil, 1 tbsp cider vinegar, salt and pepper.
Fry the steak in a heavy pan without any additional fat, for 3 minutes on each side. Then, season with salt, paprika and pepper. Sprinkle with 1 tsp oil and cut into strips. Arrange the strips over the salad, toss lightly and serve right away.