Limousin club steak with sambal salad

Limousin club steak with sambal salad

Total: 50 min. | Active: 30 min.
Nutritional value / people: 888 kcal
, Fat: 59 g
, Carbohydrate: 28 g
, Protein: 59 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sweet potatoes

400 g sweet potatoes, cut into approx. 2 cm cubes
2 tbsp oil
½ tsp salt

Club steak

2 tbsp Fine Food Smokey Beef
2 tbsp olive oil
2 club steaks (e.g. Fine Food Limousin Clubsteak), approx. 500 g each

Sambal mahoi salad

1 tbsp oil
300 g shiitake mushrooms, cut into pieces
3 spring onions incl. green parts, cut into thick rings
½ tsp salt
2 tsp sambal oelek
2 tbsp crème fraîche
1 tbsp white wine vinegar (e.g. Fine Food Condimento bianco barricato)
2 tbsp olive oil
a little sugar
¼ tsp salt
80 g pecan nuts, toasted, coarsely chopped
100 g rocket

To serve

a little sea salt
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How it's done

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Sweet potatoes

Mix the sweet potatoes with the oil and salt, spread onto a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C.

Club steak

Combine the spice mix with the oil, coat the club steaks with the mixture and fry in a large pan over a medium heat for approx. 6 mins. on each side (à point). Remove, transfer to a warm plate, cover with foil and leave to rest for 10 mins.

Sambal mahoi salad

Heat the oil in a wide pan, fry the shiitake mushrooms and spring onions for approx. 2 mins, season with salt.

In a large bowl, mix the sambal, crème fraîche, condimento, olive oil, sugar and salt to make a dressing. Add the sweet potatoes, shiitake mushrooms, spring onions, pecan nuts and rocket to the dressing, mix carefully and serve on 4 plates.

To serve

Cut the bones off the steaks, carve the meat into thin slices, place on top of the salad, sprinkle with fleur de sel.

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