RINDSCHNITZEL  mit  TOMATEN  AVOCADO  SALSA

Beef Escalope with Tomato Avocado Salsa

8 escalopes of beef (á 60 g)
2 chilis
4 tbsp. oil
3 tbsp. soy sauce

Tomato Salsa
2 small red onions
2 cloves of garlic
1 chili
1 avocado
5 tbsp. oil
lemon juice of 1 lemon
salt, pepper, coriander

 

 

Cut chilis into rings. Marinade escalopes with oil, soy sauce and lemon juice, sprinkle with chili rings. Marinade in refrigerator covered about 4 hours.
Salsa: Peel garlic and onions. Halve tomatoes and remove seeds. Dice tomatoes and onions finely. Halve avocado and dice pulp too. Chop garlic and chili finely. Mix well all ingredients and season with salt and pepper.
Remove escalopes and sear them on both sides (2 minutes). Add chilis and marinade. Remove pan from range and let all marinade about 10 minutes. After 5 minutes turn around escalopes.

 

     Side dish:  Baguette
     
 

www.serviert.at