Beef salad with tomatoes and sweet-sour onions

Serves 4


600 g sirloin steak

1 twig fresh tarragon

1 tbsp. butter

Salt and black pepper

1 lemon

2 tbsp. virgin olive oil

8 spring onions

1 tbsp. olive oil

100 ml apple cider vinegar

3 tbsp. sugar

½ tsp salt

500 g cocktail tomatoes

200 g mix green salad

For garnish

Fresh chervil and crown dill


Cut the sirloin into nice thick steaks. Gently season with salt and pepper. Fry the meat medium to medium rare in a hot frying pan with butter and fresh tarragon. Place the meat on a plate and allow cooling down before slicing. Save all of the juice from the meat and mix it with the juice of one lemon and two tbsp. virgin olive oil. Use this as a dressing for the salad.

Cut the spring onions in half. Place the onions in a pan together with 1 tbsp olive oil, apple cider vinegar, sugar and ½ tsp salt. Cook until the onions are heated all the way through and still have a nice crunch. Allow cooling down.

Combine on a plate or in a big bowl salad, tomatoes, sliced beef and pickled spring onions. Dress the salad with the dressing and fresh chervil and crown dill.