Potato Salad with Beef

Ingredients

• 600 g small, waxy potatoes
• 1 Red Onion
• 250 g beetroot
• 200 g red kale
• 4 tbsp rapeseed oil
• 120 ml meat broth
• Salt
• pepper (ground)
• cumin (ground)
• 2 beef steaks (about 150 g each)
• 2 tbsp wine vinegar
• 1 tsp sharp mustard
• 150 g feta cheese
• 1 tbsp Pumpkin seeds
• 1 tbsp Sunflower seeds

Instructions

1. 1.

   Wash the potatoes and steam them for about 20 minutes.

2. 2.

   Peel the onion and cut it into wedges. Peel, wash, and chop the beetroot into pieces. Wash, trim, and roughly chop the kale. In a hot pan, quickly sauté the beetroot and onion in 2 tbsp oil. Add the broth, season with salt, pepper, and cumin, cover, and simmer for about 20 minutes.

3. 3.

   Pat the steaks dry, season with salt and pepper, and grill them in a hot skillet with 2 tbsp oil for 4-5 minutes on each side until golden brown.

4. 4.

   Let the potatoes cool slightly, then cut them into pieces. Arrange them on a large platter. Season the beetroot-kale mixture with vinegar, mustard, salt, and pepper, and pour it over the potatoes. Sprinkle crumbled feta on top. Slice the meat into strips and arrange it on the salad. Garnish with seeds and serve.