🍴Beef Steak with Celery Purée & Mango-Rucola Salad🍴
Elevate your summer dining with this Beef Steak with Celery Purée & Mango-Rucola Salad. A vibrant, flavor-packed recipe that's both light and satisfying. Discover how juicy steak, creamy celery purée, and a fresh, fruity salad come together for the ultimate easy gourmet meal. Click to get step-by-step instructions, expert tips, and perfect wine pairing to impress at your next dinner!
Prep Time: 15 min
Cook Time: 15 min
Servings: 2-3
Ingredients
For the Steak:
- 400–500 g beef fillet or flank steak
- 2 tbsp olive oil
- Salt & freshly ground black pepper
For the Celery Purée:
- 2–3 stalks celery, roughly chopped
- 1 small potato, peeled and diced (optional, for extra creaminess)
- 1 garlic clove, sliced
- 50 ml cream or milk
- Salt & pepper
For the Salad:
- 2 large handfuls arugula
- 1 ripe mango, diced
- 40 g pistachios, roughly chopped
For the Dressing:
- Juice of half a lemon
- 2 tbsp olive oil
- Salt & pepper
Instructions
Step 1: Prepare the celery purée
- Sauté celery, potato, and garlic in a pot with a little olive oil for 2–3 minutes.
- Cover with water and cook until soft (about 10–12 minutes).
- Drain, add cream or milk, and blend until smooth.
- Season with salt and pepper. Keep warm.
Step 2: Make the Salad
- In a bowl, combine arugula, mango, feta, and pistachios.
- Whisk together lemon juice, olive oil, salt, and pepper for the dressing.
- Toss the salad with the dressing just before serving.
Step 3: Cook the steak
- Pat the steak dry, rub with olive oil, and season generously with salt and pepper.
- Sear in a hot grill pan or on the grill for 2–3 minutes per side (for medium rare).
- Let the steak rest for 5 minutes, then slice thinly against the grain.
Step 4: Plate & Serve
- Swoosh or dollop celery purée onto each plate.
- Arrange salad next to or over the purée.
- Fan steak slices on top or beside the salad.
- Finish with a drizzle of dressing and a sprinkle of extra pistachios.
Tips & variations
Steak Perfection:
- Choose Quality: Opt for Swiss or EU grass-fed beef for the best flavor and texture.
- Season Generously: Salt and pepper your steak well before searing for a perfect crust.
- Rest & Slice: Always let your steak rest after cooking, then slice thinly against the grain for tenderness.
- Flavor Boost: Finish with a quick baste of garlic-herb butter or a drizzle of extra virgin olive oil for restaurant-quality results.
Celery Purée Upgrade:
- Make it Creamier: Add a spoonful of crème fraîche or mascarpone for extra silkiness.
- Layer the Flavor: Infuse the purée with a touch of white truffle oil or freshly grated horseradish for gourmet depth.
- Texture Twist: For a rustic touch, fold in a few celery leaves or a sprinkle of toasted pistachios before serving.
Salad Inspiration:
- Mix it Up: Add thinly sliced radishes, pickled red onions, or fresh herbs like basil and mint for extra color and crunch.
- Cheese Swap: Try creamy burrata or tangy goat cheese instead of feta for a new flavor profile.
- Mango Magic: Lightly grill the mango slices to enhance their sweetness and add a smoky note.
- Finishing Touch: Drizzle with a balsamic reduction or sprinkle with chili flakes for a burst of flavor.
Drink Pairing Suggestions
- Heida from Switzerland - A crisp, aromatic white wine with notes of citrus and alpine herbs. Perfect for balancing the richness of steak and the freshness of the salad.
- Vermentino from Italy - Crisp, herbal, and slightly saline, Vermentino pairs beautifully with fresh salads and light meat dishes.
- Rosé de Provence from France - Dry, elegant, and bursting with red berry flavors, this French rosé is a summer favorite for steak and salad combinations.