ruth901
With wonderful lemon garlic butterHenssler’s minute steaks – on the table in fifteen minutes!
The name says it all!
Minute steaks are called that because they only need a few minutes in the pan. Together with a fresh spinach and tomato salad, Henssler serves a delicious lunch that even those in a hurry can make quickly. The taste kick: the delicious lemon garlic butter!
Ingredients:
Preparation time: 11 minutes
Cooking time: 4 minutes
Total time: 15 minutes
Preparation:
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Wash and dry baby spinach and arrange on two plates. Wash, dry and quarter the cherry tomatoes lengthways. Distribute the tomatoes on each salad. Heat frying oil in a pan. Season the minute steaks on both sides with salt and pepper. Peel the garlic and cut into fine strips.
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As soon as the oil is hot, add the steaks and fry for about a minute on each side. Immediately before turning, add two tablespoons of butter and garlic between the steaks in the pan. Melt the butter and fry the garlic in it. Turn the steaks, squeeze lemon juice into the pan and toss the meat in the garlic-lemon butter. Depending on your preference, remove the meat directly from the pan or let it steep briefly in the pan.
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Drizzle garlic-lemon butter over both salads and then arrange two to three minute steaks on each salad. Melt a tablespoon of butter in the same pan, season with salt and pepper and continue to heat until the butter turns brown and smells nutty.
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Drizzle each steak with the nut butter and a little lemon juice, then serve.
Reading tip: Henssler's quick number: “The crispiest chicken schnitzel in the world!”
Nutritional information per person
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Energy: 850 kcal
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Fat: 37g
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Carbohydrates: 7g
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Protein: 119g
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Fiber: 2g
Henssler recipes: Even more quick numbers
From the “greatest vegetables in the world” to classic chicken fricassee and vegan wok vegetables to delicious pasta and sweet apple and pear crumble: You can find all of Steffen Henssler’s recipes here! (rka)
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