Recipe Tip: Warm Steak Salad

Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. This juicy steak salad takes centre stage at any garden party.

Ingredients

• 2 skirt steak approx. 400g
• Maldon sea salt
• 1 tablespoon coconut oil
• 0.5 small spaghetti squash
• 1 broccoli
• 1 cucumber
• 1 lemon, unwaxed
• 4 dried fig
• 2 tablespoon sunflower seeds
• salt
• 2 tablespoon strawberry jam
• 6 gherkins
• 1 tablespoon Dijon mustard
• 3 tablespoon olive oil
• 2 tablespoon apple cider vinegar
• salt
• lemon pepper
• 100 g Gorgonzola
• basil

Steps

1. Preheat the oven to 200°C. Cut the spaghetti squash in half and remove the seeds with a spoon. Place one half on an oven tray and bake for 1 hour at 200 °C. to serve, remove the flesh with a fork to create the spaghetti. Let the oven cool down to 90 °C. Sear the skirt steaks briefly on both sides in a hot pan with a little coconut oil and season lightly with salt. Then place in an ovenproof dish in the oven at 90 °C for 1 hour.
2. Cut off the ends of the cucumber, slice in half and remove the seeds with a small spoon, cut into thin strips.
3. Bring a pot of salted water with lemon slices to a boil and poach the cucumber strips for 2 minutes, then rinse in ice water and drain in a colander. Place 2 cm of water in a saucepan with a teamer function and bring to the boil. Cut the florets from the broccoli, place them in the steamer and steam for 5 minutes.
4. Slice the dried figs and place in a bowl with the sunflower seeds, cucumber and warm broccoli.
5. For the dressing, put all the ingredients in a tall measuring jug and mix with a hand blender until thoroughly blended. Season with salt and pepper and pour over the dried fig salad, stir and let rest for a few minutes.
6. Place the spaghetti on plate to serve, place the fig salad on top, followed by a few strips of steak. Finally, add some Gorgonzola and pluck a few small leaves of basil to garnish.
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