2 tbsp Balsamic vinegar
200 g Bell pepper
200 g Oyster mushrooms
2 pinch ground pepper
1 tsp honey
4 tbsp olive oil
2 tbsp pine nuts
2 tbsp rapeseed oil
4 pinch salt
Method Set both cooking zones on the BORA Tepan stainless steel grill to 220 degrees. Dab the steak and season with salt. Drizzle oil on the grill and fry the steak for 4 minutes on each side, then remove from the Tepan and leave to rest for a few minutes.
Ingredients
1 pinch salt, 1 tbsp rapeseed oil
Shorten the stems on the mushrooms, then put them on the other cooking zone on the Tepan stainless steel grill and season with salt. Chop the pepper into bite-sized pieces. Briefly fry the pine nuts in a dry frying pan.
Ingredients
200 g Oyster mushrooms, 1 pinch salt, 200 g Bell pepper, 2 tbsp pine nuts, 1 tbsp rapeseed oil
Mix the dressing with balsamic vinegar, olive oil, honey, salt and pepper.
Ingredients
2 tbsp Balsamic vinegar, 4 tbsp olive oil, 1 tsp honey, 1 pinch salt, 1 pinch ground pepper
When the mushrooms are almost ready, add the red pepper and fry for 3 or 4 minutes before removing from the Tepan and seasoning once more with salt, pepper and a little dressing.
Ingredients
1 pinch salt, 1 pinch ground pepper
Cut the steak into thin slices, arrange on a plate with pine nuts, season with salt and pepper and drizzle with the dressing.
751.5
43.14 g
59.31 g
13.31 g
