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Steak and chips

Classical Family
Course: Main course
Preparation: 15 minutes
Cooking: 20 minutes
Cost per serving: 3,48 €
Energy: 873 kcal / serving
Nutritional score:

Instructions

  • 1.   Take the meat out of the refrigerator 10 minutes in advance. Oil it on both sides with a brush, to prevent it from attaching to the pan. Salt your steak, bring out its flavor and preserve its juice, then pepper it.
  • 2.   Meanwhile, clean lettuce and tomatoes. Cut the leaves and tomatoes. Arrange in a salad bowl.
  • 3.   Prepare the vinaigrette: Mix the olive oil and the balsamic vinegar. Add the mustard, a pinch of salt and pepper and mix.
  • 4.   Mince the shallot and put in the vinaigrette. Salt and pepper. Book.
  • 5.   Heat your pan (grill) and put in the meat. Cook your steak 4 minutes on one side without touching it.
  • 6.   Turn it over, and let it cook for another 4 minutes, still without touching it.
  • 7.   Press the steak lightly to control the cooking. A steak à point must remain tender.
  • 8.   After cooking, let your steak sit for a few minutes on a preheated plate, for a perfect distribution of the juices of the meat.
  • 9.   Pour the vinaigrette on your salad. Serve your steak with the crunchy salad and delicious French fries.

Notes

  • The perfect steak obviously depends on your taste preferences. Also remember that the size and thickness of your piece of meat affect the cooking time. Time per side: Blue (raw inside - rare): 3 minutes Bleeding (half-raw inside - rare): 4 minutes To point (half-cooked - medium): 5 minutes Well done (cooked - well) done): 6 minutes

Questions

Reviews

tested oct., 03 2020
jul., 01 2018
Réalisé avec des steaks entrecôtes
jan., 20 2018

Ingredients for servings

  • 2 steak
  • 350 g of french fries
  • 4 leaf of lettuce
  • 1 tomato
  • 1 shallot
  • 1 pinch of salt and pepper
  • 1 tablespoon of olive oil
  • ½ tablespoon of balsamic vinegar
  • ½ teaspoon of mustard

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    873 kcal
    44 %
  • Matières grasses
    54,51 g
    78 %
  • dont saturés
    18,85 g
    94 %
  • Glucides
    54,49 g
    21 %
  • dont sucres
    3,44 g
    4 %
  • Protéines
    37,24 g
    74 %
  • Fibres
    7,16 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.