Grilled organic beef and beet salad

Preparation time: 20 minutes

Cooking time: 6 minutes

Serving Size: 4

Ingredients :

Beet Salad

4 raw beets, peeled and grated a few sprigs of fresh dill

15 ml (1 tablespoon) olive oil

15 ml (1 tablespoon) white balsamic vinegar

60 ml (1/4 cup) seasoned sour cream

salt and freshly ground pepper

Seized beef

450 g (1lb) beef sirloin

30 ml (2 tablespoons) canola oil

30 ml (2 tablespoons) steak spices

salt and freshly ground pepper

Soft-boiled eggs

4 eggs

Preparation

For the beet salad:

In a bowl, mix the beetroot, dill, olive oil and balsamic vinegar. Season with salt and pepper.

For the seared beef:

- Season with salt and pepper. In a very hot cast-iron skillet, grill the beef in canola oil, just before searing. Season with steak spices.

- In a pot of boiling salted water, cook the eggs for 6 minutes. Drain, rinse with cold water and peel.

Slice the beef. Serve with soft-boiled eggs, beet salad and seasoned sour cream.