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Agristo creamy potato gratin |
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4 |
steak cuts |
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Salt and black pepper to taste |
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2 |
tablespoons neutral oil |
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0.5 cup |
unsalted butter, softened |
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2 tablespoons |
fresh parsley, finely chopped |
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1 tablespoon |
fresh chives, finely chopped |
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1 clove |
garlic, minced |
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zest of 1 lemon |
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1 teaspoon |
lemon juice |
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200 grams |
lamb's lettuce or any salad greens of your choice |
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1 cup |
cherry tomatoes, halved |
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1 |
cucumber, thinly sliced |
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10 |
radishes, thinly sliced |
Prepare the creamy potato gratin according to the cooking instructions.
Season both sides of the steaks generously with salt and black pepper.
Heat the olive neutral oil in a large skillet or grill pan over high heat until it's very hot.
Place the steaks in the hot pan and cook them to your desired doneness: 2-3 minutes per side for medium-rare, longer for medium or well-done.
Adjust the cooking time based on the thickness of the steaks and your preference.
Remove the steaks from the pan and let them rest for 5 minutes. This allows the juices to redistribute, keeping the steaks tender and flavorful.
In a small bowl, combine the softened butter, finely chopped parsley, finely chopped chives, minced garlic, salt, black pepper, lemon zest, and lemon juice. Mix until all the ingredients are well incorporated.
Place the herb butter mixture onto a sheet of plastic wrap and roll it into a log shape. Refrigerate until firm.
While the steaks are resting and the herb butter is chilling, prepare the salad. Combine the lamb's lettuce, halved cherry tomatoes, cucumber slices, and radish slices in a large bowl.