Eleni Peppa BSc, nutritionist, scientific associate at the Center for Research and Education in Public Health of the Academy of Athens, gives us the nutritional profile of the recipe.
Per portion 400 g.
Energy (Kcal) …………………………….483
Protein (g) …………………………….24.6
Fat (g) ……………………………….35.8
Saturated fat (g) ……………….14.1
Carbohydrates (g) …………………….3,6
Vegetable fibers (g) ………………………….1,3
20′ preparation, 6′ baking minutes
Materials
Portions: 2
For the salad
400 gr. beef fillet or 2 rib-eye steaks, preferably Greek-raised
700 gr. cucumber, cut into very thin “peels” with the vegetable peeling tool
4 thin stalks of celery, thinly sliced
2 apricots, thinly sliced
50 ml of apple cider vinegar
1 pint. teaspoon chopped mixed fresh herbs (basil, mint, parsley)
2 tsp. tablespoon pistachios (or almonds), broken
salt flower
1⁄2 chili pepper, chopped
For the mayonnaise
1 whole egg, at room temperature
1 tsp. sweet mustard
1 tsp. tablespoon lemon juice
white vinegar
180 ml olive oil, preferably with a mild taste
salt, freshly ground pepper
Procedure
Mayonnaise
1. To prepare the salad with roast beef, apricot, cucumber, celery and olive oil mayonnaise, in a tall, relatively narrow container, pour the egg, mustard, lemon juice (or vinegar) and a little salt.
2. Beat them with a blender until they are homogenized and become a smooth mixture.
3. Add the olive oil in a continuous, but very thin stream, continuing to beat until the cream takes volume and becomes fluffy.
4. Taste and, if necessary, correct the salt and pepper or lemon juice.
5. Put the mayonnaise in the fridge until serving.
Salad
1. Put the cucumber “skins” and plenty of salt in a large bowl, mix gently and leave aside for 10 minutes.
2. Add the celery, apricots, apple cider vinegar and mix well to mix the ingredients.
3. Heat a griddle pan, clean, over high heat until it burns.
4. Grill the fillet or steaks for 3 minutes on each side.
5. Remove from the pan, let the meat rest for 10 minutes and cut it into thin slices.
6. Add the herbs, peanuts (or almonds) and chili pepper to the salad and mix gently.
7. Season the meat slices with salt and pepper, arrange them on the salad bowl and serve accompanied by the mayonnaise, as a dip.
The recipe was first published in Gastronomos magazine, issue 246.
