Salad with fried beef

Ingredients:

Beef

• 1 top round steak (top of the rump) weighing 1 kg.
• 2 tbsp. l. olive oil
• 1 tbsp. grainy mustard
• 4 cloves garlic, crushed
• 2 sprigs of fresh thyme
• 1 tbsp coarse salt
• 2 tsp lemon pepper

Salad

• 1/4 cup olive oil
• 1 tbsp. grainy mustard
• 1 teaspoon fresh thyme leaves
• Juice of 1 lemon
• 1-2 tbsp. heavy cream
• 150 g crumbled blue cheese
• 4 cups spinach leaves
• 2 cups torn romaine lettuce leaves
• 2 cups torn salad greens
• 2 cups cherry tomatoes, halved
• 2 green onions, chopped
• 1 red bell pepper, thinly sliced
• 1 small red onion, thinly sliced ​​into half rings

Preparation:

1. Beef:

   
   Place the beef in a resealable plastic bag. Combine the olive oil, mustard, garlic, and thyme in a small bowl. Pour the marinade over the beef, seal the bag, and refrigerate for at least 20 minutes or overnight. Remove the beef from the refrigerator about 30 minutes before cooking.
2. Heat a grill pan over medium-high heat. Pat the meat dry with paper towels and season generously with salt and lemon pepper. Grill the meat for about 4 minutes per side, until desired doneness is reached. Cover and set aside for 15-20 minutes before serving.

3. Salad:

   
   In a jar, combine olive oil, mustard, thyme leaves, lemon juice, and a pinch of salt and black pepper. Add 1-2 tablespoons of heavy cream and whisk. Add 2 tablespoons of crumbled blue cheese and whisk again. Set aside while you prepare the salad and slice the meat.
4. Place the spinach and lettuce leaves in a large bowl. Add the tomatoes, green onions, bell peppers, and red onion. Season lightly with salt and pepper. Toss with a small amount of the dressing. Add the remaining crumbled blue cheese (about 2/3 cup) and toss again.
5. Before serving, thinly slice the beef across the grain. Arrange the salad in a large bowl and top with the beef slices. Serve with a bowl of the remaining dressing on the side.