GRILLED STEAK WITH CAPER VINAIGRETTE
AND SALAD
Grillad biff med kaprisvinägrett och sallad
I'm sitting here longing for steak like crazy, and I haven't got any steak. So this recipe will probably make me crazy, but noone will know the difference.
Serves 4
5.3 oz green beans (haricots verts)
4 tomatoes
3/4 cup chopped parsley
2 tablespoons butter or margarine
2 tablespoons olive oil
3 teaspoons white wine vinegar
approx 2 tablespoons fresh lemon juice
4 tablespoons capers
½ teaspoon salt flakes
a Little black pepper
1 lb sliced beef, steaks
1 teaspoon salt
mixed lettuce (I never buy the bagged lettuce
because of high risk of bacteria for my transplanted kidney)
½ lemon in wedges
Cut the beans in 1/4 inch pieces. Dice the tomatoes and remove the pips if they bother you. Chop the parsley. Melt butter or margarine in the olive oil in a frying pan and add vinegar, lemon juice and capers. Turn the vegetables into this mixture and sizzle for 3 minutes. Sprinkle with flaked salt and black pepper.
Flatten the steaks a little. Flavor with salt and pepper and grill the meat for about 3 minutes on each side for a real nice surface. Top with the caper vinaigrette and the warm veggies.
Serve with a green salad and lemon wedges and grate some lemon zest over it all if that's to your liking.
Enjoy!
Bella
AND SALAD
Grillad biff med kaprisvinägrett och sallad
I'm sitting here longing for steak like crazy, and I haven't got any steak. So this recipe will probably make me crazy, but noone will know the difference.
Serves 4
5.3 oz green beans (haricots verts)
4 tomatoes
3/4 cup chopped parsley
2 tablespoons butter or margarine
2 tablespoons olive oil
3 teaspoons white wine vinegar
approx 2 tablespoons fresh lemon juice
4 tablespoons capers
½ teaspoon salt flakes
a Little black pepper
1 lb sliced beef, steaks
1 teaspoon salt
mixed lettuce (I never buy the bagged lettuce
because of high risk of bacteria for my transplanted kidney)
½ lemon in wedges
Cut the beans in 1/4 inch pieces. Dice the tomatoes and remove the pips if they bother you. Chop the parsley. Melt butter or margarine in the olive oil in a frying pan and add vinegar, lemon juice and capers. Turn the vegetables into this mixture and sizzle for 3 minutes. Sprinkle with flaked salt and black pepper.
Flatten the steaks a little. Flavor with salt and pepper and grill the meat for about 3 minutes on each side for a real nice surface. Top with the caper vinaigrette and the warm veggies.
Serve with a green salad and lemon wedges and grate some lemon zest over it all if that's to your liking.
Enjoy!
Bella
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