Buffalo hip steak on wild lettuce

A super delicious steak salad – rich in protein and vitamins and hardly any carbohydrates. The perfect dish for nutrition-conscious connoisseurs!

INGREDIENTS

For 4 PERSONS:

• 2buffalo rump steaks
• 1 pack wild picking salad
• 1 package of currants
• 1 package of blueberries
• 1 Mango
• 6 EL Olivenöl
• 3 EL Weisser Balsamicoessig
• 1 tbsp mustard
• 1 SHORTWEEK Hello
• Salt
• Pfeffer

PREPARATION

1. Remove the buffalo hip steaks from the refrigerator 1 hour before preparation.
2. Set up the grill so that you have a direct and an indirect zone and preheat the direct zone to maximum heat. Alternatively, you can use a pan for cooking.
3. Season the steaks with a high-quality salt 10 minutes before grilling/frying. After 10 minutes, place the steaks on the grill (direct zone) or in the pan and fry them on each side for about 1.5 minutes.
4. Now continue cooking the steaks in the indirect zone or in the oven (110°C). Ideally, a core temperature thermometer should be used to determine the desired degree of doneness.
5. In the meantime, wash and drain the lettuce, currants and blueberries. Peel the mango and cut into small cubes.
6. Puree the vinegar, oil, mustard and mango with a hand blender and season with salt and pepper to taste.
7. Now arrange the salad on a plate, cut the sirloin steaks into slices once the desired temperature has been reached and arrange them on the salad. Garnish the salad with the mango-mustard dressing and season with salt and pepper to taste. Our buffalo sirloin steak on wild lettuce is ready.

Enjoy your food!

Many thanks to Tobias Oehlke and Kevin Simpson from Onkel Kethe for the recipe and photography.