Ham Steak: Cut off the fat edge , leaving only a small thin edge. Scratch the fat in the dice. Brown the steak on a pan with the fat side down first. Season the culotte with salt and pepper and place in an ovenproof dish. Roast the ham steak at 160 degrees for approx. 1 hour. The center temperature should be 65-70 degrees.
Corn salad: Cut the peppers into small cubes. Cut the kernels off the corn. Finely chop the onion. Remove the kernels from the chili and finely chop it. Chop the herb coarsely. Stir in lemon juice and oil and mix all the vegetables well with the dressing.
Yogurt Dressing: Stir the yogurt with cumin and season with salt.
Serve the steak cutting into ½ cm thick slices with the corn salad, yogurt dressing and boiled potatoes.
Energy: 2467 kJ (587 kcal).
Carbohydrate: 74 g.
Fat: 19 g, of which saturated fat is 6 g
This post was published on January 8, 2020 12:30 am