Rib steak with potato rösti and side salad

Ingredients

• 1 head of iceberg lettuce
• 250 g Cherry Tomatoes
• 2 tbsp white wine vinegar
• olive oil
• Salt
• Pepper (freshly ground)
• 800 g waxy potatoes
• 1 onion
• 1 egg
• Nutmeg (freshly grated)
• butterclarified butter
• 4 rib steaks (pre‑cooked, about 160 g each)

Instructions

1. 1.

   Wash, trim and dry the lettuce, then tear into bite‑sized pieces. Wash the tomatoes and cut them in half. Whisk vinegar with 4 tbsp oil, season with salt and pepper, and toss with the salad and tomatoes.

2. 2.

   Peel and grate the potatoes and onion. Squeeze the grated potatoes in a clean kitchen towel to remove excess moisture; let the starch settle, then carefully pour off the liquid. Mix the potato pulp with the onions and egg, seasoning with salt, pepper and nutmeg.

3. 3.

   Heat some clarified butter in a pan and add 1/4 of the potato mixture, spreading it evenly and cooking until golden brown on both sides. Keep warm at 80 °C in an oven under top and bottom heat. Repeat with the remaining potato mixture.

4. 4.

   Rinse the steaks, pat dry, season with salt and pepper, then sear each side for about 4 minutes in a hot pan with 2 tbsp oil. Remove, let rest briefly, and plate on a dish alongside the salad. Serve the rösti on the side.