INGREDIENTS
- – Steak eye 1 unit.
- – Contemporary thyme.
- – Contemporary rosemary.
- – Hilum to tie.
- – Olive oil.
- – Salt trains.
- – Black pepper.
- Garrison:
- – Chauchas 1 cup.
- – Asparagus 1 tied.
- – Capers 2 tbsp.
- – Egg 3 items.
- – Olive oil.
- – Lemon 1 unit.
- – Sal c/n.
- – Pepper c/n.
- – Blue cheese 100 g.
- Gremolatta:
- – Garlic 3 cloves.
- – Parsley 1 tied.
- – Mint c/n.
- – Cilantro c/n.
- – Lemon 2 items.
- – Olive oil c/n.
- – Sal.
- – Pepper.
Take pleasure in this spectacular platform that congratulations Pizarro ready on at the moment’s program! STEAK EYE with WARM SALAD and GREMOLATTA .
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Process:
1.Lower the meat eye into medallions roughly 3 cm excessive. Tie and fill with herbs. Season with salt and black pepper.
2.Place on the grill over medium and even warmth.
When the blood begins to ooze from the highest of the steak, flip the steaks over and prepare dinner for 10 extra minutes over low warmth. If mandatory, ship to the oven.
3.Lower the beans and asparagus into slices and roast on a scorching grill. Spice with salt and pepper.
4.Boil the eggs for about 10 minutes. Cool and grate.
5.Gown the salad with oil and lemon, add the grated eggs and chopped capers. Season with salt and pepper End with shredded blue cheese.
6.For the gremolatta, chop parsley, mint, cilantro, garlic and lemon zest. Add olive oil and salt.
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