- 2 steaks
- 1/4th cucumber
- escarole, or use any other greens you prefer
- 30 ml olive oil
- 10 ml balsamic vinegar
- 3 medium-sized raw beets
- 1 liter sunflower or other neutral oil for frying
- fine salt and pepper to taste
Kitchen equipment needed
- heavy bottomed pan for frying
- large bowl
- small bowl
- paper kitchen towel
- cutting board & chef’s knife
- large skillet
Preparation — 10 minutes
Get the steaks from the fridge and let them rest until they’re on room temperature. Get the frying oil ready and place on medium heat.
Meanwhile PEEL the red beets and slice them into very thin slices using a mandoline. PAT them dry using paper kitchen towels. RINSE the escarole or mixed greens, and chop the escarole into smaller pieces. CREATE a very simple dressing by combining balsamic vinegar with olive oil and season with pepper and salt. SLICE the cucumber into thin long strips using the mandoline.
Finishing the steak and red beet chips salad — 15 minutes
When the frying oil is hot enough, you can fry the thin red beet slices. Don’t overcrowd the pan, so fry them in batches. They’re done very quickly, TRANSFER them to a bowl lined with a paper kitchen towel to get rid of any excess oil. Immediately season the red beet chips with fine salt and keep on adding a new batch of beet slices to the hot oil.
USE your hands to press pepper and salt into the steaks. HEAT olive oil in a large skillet and cook the steaks for about 3 minutes on each side, depending how you like your steak. Let your steaks rest a few minutes before slicing them.
DIVIDE mixed greens or escarole, cucumber slices and balsamic vinegar over the plates. CUT the steaks into slices and divide over the salad. Finish it off with red beet chips and enjoy!