Steak salad with watercress

For the sauce:

1 Balsamic vinegar: a quarter cup
2 Mustard: 2 tbsp
3 Mayonnaise: 1 teaspoon (optional)
4 Salt: half a teaspoon
5 Pepper: a quarter of a teaspoon
6 Olive oil: half a cup

Lean sirloin: half a kilo (beef)
Salt, to taste
Black pepper to taste
Olive oil: 2 tbsp
Arugula: 4 cups (chopped)
Rashad: 2 cups (chopped)
Cherry tomatoes: 1 cup (cut in half)
Onions: 1/4 cup (sliced)
Avocado: 1 piece (pitted, chopped)


For the sauce: In a bowl, mix the sauce ingredients (except for the oil), together. Then, gradually pour the oil with mixing, until a thick sauce is formed.
The meat is salted, seasoned, and then fried in a frying pan, on a high heat, for four minutes, noting that the color has turned brown. Then, flip the meat chunks, and cook for an additional four minutes
Transfer the meat to a wood surface, keep it aside for 10 minutes, then cut it into quarter-inch pieces for each piece.
In a salad serving bowl, mix the watercress pieces and the reed together. Place the tomato halves, the avocado pieces and onions, in addition to the “steak” on top. Serve the sauce alongside the plate.

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