Roast beef tartine with sesame-onion dressing
This dish is perfect for parties. It can be made initially in portions or, if necessary, cut into pieces.
Bread is very important in this dish. It should be sourdough, coarse, with a hard crust. Regular banana will not work. More precisely, it will do, but the taste and effect will not be the same.
The second important point is that guests should serve tartine immediately after cooking, as the bread is richly soaked in sauce and quickly soaks.
Ingredients
Servings 4- 4 slices of sourdough bread
- 300 g beef rump
- 2 radishes
- 1-2 sprigs of cilantro
- 2 medium sized tomatoes or 1 large
- 3 pickled cucumbers
- 1 g sea salt
- 1 g black peppercorns
- frisee salad for garnish
- 100 g soy sauce
- 1 Art. l. Sahara
- 1/2 tsp Dijon mustard
- 100 g grape seed oil
- 100 g sesame oil
- 4 Art. l. rice vinegar
- 2 white onions
- 1 g black pepper
Cooking
Step 1
Prepare the sesame-onion dressing. Chop the onion very finely with a knife, rinse, squeeze and mix with the rest of the ingredients.
Step 2
Salt and pepper the rump, fry on all sides in vegetable oil (you can in a frying pan, but better on the grill). Bring the medium in the oven to roast at 180. Let cool in the refrigerator, cut into thin slices.
Step 3
Blanch the tomatoes, remove the skin and seeds, cut into small cubes. Pickled cucumbers also cut into small cubes.
Step 4
Fry the bread in a skillet. Spread the sesame-onion dressing generously over each piece, then pack the roast beef tightly (about 10 slices per serving), season with salt and pepper. Top with chopped tomatoes and cucumbers. Drizzle with a tablespoon of sesame-onion dressing. Garnish with 2-3 cilantro leaves, frisee lettuce and 2-3 radish slices.