A mixture of crispy salad and well matured steak is always goes well together! Cheese is also a good combination if it is the right cheese. A fabulous blue cheese like the French Fourme d’Ambert is ideal for a seasoned steak. It is soft and aromatic with a light bitter note, just delicious with a dry-aged steak.
When grilled meat is served, the side dishes must be done already. Nothing is more annoying if the salad is not yet made and the expensive steak cools down. In Asia in particular, we experience how simple and tasty meat dishes are quickly prepared.
The salad in this recipe, therefore, only consists of organic sprouts marinated with soy sauce, delicious Italian capers and cheese. This goes perfectly with the Entrecote steak rolled in Sumach – the result is a gourmet meal combining elements from around the world.
