The wow factor of this dish is off the charts. Pleasantly surprising combination with the flavors of the marinade brought forward by the stark contrast of the grapefruit. The Kohlrabi absorbing all the flavors of the dish. Superb!
A juicy steak with vegetables and fresh grapefruits – exotic flavours and combinations make this dish a winner year round.
Ingredients for 4 persons):
1/2 bunch of thyme
1 sprig of rosemary
100 ml grapefruit juice
4 small beef steaks (approx. 100 g each)
500 g potatoes, mostly waxy
750 g kohlrabi
200 ml beef broth (glass)
2 teaspoons of rapeseed honey
1 teaspoon mild curry powder
pepper from the grinder
1 tbsp rapeseed oil
Chop the herbs, stir into the juice and soak the steaks for 1 hour.
Cook the potatoes in salted water for about 25 minutes, peel, season with salt and keep warm.
Cut the kohlrabi into sticks, cook in the broth for about 15 minutes over low heat and season with honey, curry, salt and pepper. Fillet the grapefruit, catching the juice. Add both to the vegetables in the last minute of cooking.
Drain the steaks, fry them in hot oil for about 3 minutes on each side, season with plenty of salt and pepper and leave to simmer in a casserole dish for 5 minutes in a preheated oven (100 degrees top / bottom heat).
Place vegetables on plates, place steaks on top, serve with potatoes.
Preparation time: approx. 80 minutes
Nutritional values per person: approx. 393 kcal (= 1644 kJ), 36 g protein, 7 g fat, 41 g carbohydrates, 6 g fiber