Beef Salad with Balsamic and Onions

Ingredients

• 1 bundle arugula (ca. 30 g)
• 500 g beef fillet
• 60 ml dark balsamic vinegar
• 2 garlic cloves (pressed)
• 30 ml olive oil
• 0.5 lemon (juice and zest)
• 0.5 dried chili pepper (crushed)
• Salt
• Pepper (freshly ground)
• 3 red onions
• 4 ripe tomatoes
• 2 tbsp olive oil

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Wash and dry the arugula. Rinse, pat dry and trim the beef. Mix all ingredients for the marination together and pour over the meat. Cover and refrigerate for 1-2 hours.

2. 2.

   Meanwhile, peel the onions and cut into rings. Wash the tomatoes, remove the stem end and slice. Place both on a baking sheet lined with parchment paper, season with salt and pepper, drizzle with a little olive oil and bake in the preheated oven for 20‑25 minutes.

3. 3.

   During this time, take the beef out of the marination and grill it over high heat for 2 minutes per side. Transfer to another parchment-lined tray and finish cooking in the hot oven for about 15 minutes. Remove and let rest covered for 10 minutes.

4. 4.

   Heat the remaining marinade in a pot and reduce by half. Slice the beef into very thin slices and arrange on a plate with the tomato and onion rings. Drizzle with the sauce and garnish with some arugula before serving.