Bart's Recipes
Rinse the cucumber and cherry tomatoes under cold running water. Cut the cucumber into bite-sized cubes and halve the cherry tomatoes. Pat the beef steak strips dry with some kitchen paper if needed. Coat the meat evenly with turmeric and rub it in well.
Heat a frying pan over high heat and use a little of the extra virgin olive oil to grease the pan. Place the seasoned beef steak strips in the hot pan and sear them quickly and firmly. After two to three minutes, the meat is browned on the outside and still tender on the inside. Remove the pan from the heat immediately.
Take a large bowl and lay the two generous handfuls of mixed salad greens as a base. Add the cut cucumber and tomatoes. Next, scoop the warm beef steak strips directly from the pan into the vegetables and fold everything together gently.
Finish the dish by sprinkling the remaining extra virgin olive oil over the salad. Finally, season everything with a pinch of Celtic sea salt. Divide the salad over the plates and serve immediately while the meat is still warm.
