Juicy steak paired with creamy avocado, salty feta, and crunchy cashews. Fresh, full of flavor, and perfectly balanced. A truly filling salad.
Ingredients (2 persons):
*2 steaks (150 g each)
*lump of butter
*2 pointed peppers
*1 avocado
*2 handfuls of cherry tomatoes
*4 handfuls of arugula
*100 g feta, possibly marinated in some olive oil, garlic & (dried) oregano
*1 handful of cashew nuts, chopped
*cress
*chili flakes
*TOPIKÁ extra virgin olive oil
*honey
Preparation method:
1. Heat a skillet with a drizzle of olive oil over high heat. Season the steak with salt and pepper and cook for about 2-3 minutes per side, or until medium-rare. Halfway through, add a knob of butter and spoon the juices over the steak several times. Wrap the steak in aluminum foil and let it rest. Season with salt if necessary.
2. Cut the bell peppers into strips and the avocado into slices. Halve the tomatoes.
3. Divide the arugula between two deep plates. Add the bell pepper, tomatoes, and avocado. Crumble the feta cheese over the top. Place the steak on top and garnish with the cashews and garden cress. Finish with a little sea salt, chili flakes, olive oil, and a drizzle of honey.
