Roast beef salad with green leaves

Sprinkle the beef with pepper and fry the rare medium until well done. For the marinade, chop the red onion, coriander (50 g), coriander and chilli pepper (10 g). Stir vigorously by hand so that the juices of all products combine. Add sunflower oil, soy sauce, and crushed black pepper. Cover hot meat with marinade and leave in a cool place for a day.

For dressing, add honey, lemon juice (30 ml), mustard, olive oil (150 ml), salt and pepper in a glass with a lid. Then beat intensively in the same glass to an emulsion.

Prepare the chimichurri sauce. Grind parsley, coriander (15 g), dill, basil, thyme, tarragon, chilli pepper (5 g), lime juice, lemon juice (30 ml), olive oil (250 ml) with a mixer until the consistency is as homogeneous as possible. Add salt and pepper to taste.

Mix all the vegetables with dressing (40 ml) and put on a plate.

Cut the finished roast beef (100 g) into thin slices. Put it on top of the vegetables. Decorate the dish with marinade onions. Drizzle with chimichurri sauce (35 ml).