An interesting interpretation of the traditional salad of French Nice, in which anchovies are replaced by grilled beef steak. This the salad also looks charming on a plate, but it will be much more satisfying, actually representing the main course. Meat before it is necessary to marinate for a short time in olive oil with garlic and spices. This will give the beef flank steak more taste, softness and juiciness. Then grilled steak cut into very thin slices and laid out on a dish together with juicy spinach, slices of boiled potatoes, tomatoes, olives and blanched green beans. Share with friends: 
Time: 1 hour. thirty min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 flank steak weighing 0.7 kg.
- 1/4 Art. + 1 tbsp. l olive oil
- 1 clove garlic, finely grated
- 0.5 tsp dried chopped rosemary
- 0.5 kg red potatoes (5 – 6 medium tubers), chopped 0.5 cm thick circles.
- 220 gr green beans, trimmed
- 3 tbsp. l red wine vinegar
- 1 tbsp. l granular or Dijon mustard
- 1 tbsp. l finely chopped shallots (approximately 1 small bulb)
- 1 tsp honey
- 150 gr. spinach
- 1/3 Art. pitted olives
- 2 ripe tomatoes, chopped in large pieces
Recipes with similar ingredients: beef, red potatoes, spinach, tomatoes, olives, shallots, green beans, Dijon mustard, rosemary, honey
Recipe preparation:
- In a small bowl, mix 1 tbsp. l olive oil with garlic, rosemary, 1 tsp. coarse-grained salt and 0.5 tsp. black pepper. Put the steak in a ziplock bag, add the marinade and rub them meat on all sides. Let it brew for 30 minutes at room temperature to also bring the steak to room temperature.
- While the steak is pickling, put the potatoes in a pan medium size, add a generous pinch of salt and pour cold water. Bring to a boil, reduce heat and simmer at low boil until the potatoes are soft and easy pierce with the tip of a knife, about 15 minutes. 5 minutes before ready, add green beans to the water. Drain and set the vegetables aside.
- Preheat the grill to moderate heat. In a medium bowl mix vinegar with mustard, shallots, honey, 0.5 tsp. salt and black pepper to taste. Stir in the remaining 1/4 tbsp. olive oils.
- Fry the steak by flipping once until the internal temperature meat does not reach about 55 ° C, for 7-8 minutes on each side. Leave on a cutting board for 10 minutes, then chop thinly. across the fibers.
- Before serving, mix spinach with 2 tbsp. l refueling and lay out on four plates. Put potatoes, green evenly on top beans, olives, tomatoes and chopped steak. Sprinkle on top season with the remaining dressing, lightly salt and pepper.
