Total preparation time: 15-20 min / Servings: 4 / Energy value: 506 kcal each
30 cm Non-stick Frying Pan with Tempered Glass Lid
1 or 2 Litre Saucepan and Lid
Mixing Bowl with Lid
4 pieces of beef rib, 230 g each
3 peppers (green, yellow and red)
4 medium tomatoes
4 sprigs of coriander
1 tbsp Extra Virgin olive oil
1 tbsp red wine vinegar
½ head of Iceberg lettuce
salt and pepper
Nutritional information per 1 serving:
Protein – 41.8 g
Fat – 32.3 g
Carbs – 12.1 g
Energy value – 506.4 kcal
Cholesterol – 238 mg
Glycaemic index – 25 (low)
Oil the pieces of beef rib, season with salt and pepper and let marinate for 10 min.
Roughly slice peppers and cook them in a saucepan for 5-7 min until they become easy to peel. Then cool them under cold water, peel, pat dry with a paper towel and finely chop with a knife.
Pierce each tomato lightly with a knife, submerge them into boiling water for 5-10 sec, then peel them and finely dice. Combine diced tomatoes with chopped peppers, add wine vinegar, remaining olive oil, salt, pepper and let the mixture set.
Pre-heat the frying pan. Dab the beef with a paper towel to remove excess oil and roast until golden-brown on both sides. Then cover with the lid and cook for another 5 min.
When steak is well-done, transfer it to a serving plate and serve with vegetable salsa and Iceberg leaves on side.